If you have ever pulled a perfectly seasoned chicken breast from the oven only to find it covered in a strange, rubbery, white jelly-like substance, you are certainly not alone. While the sight of oozing goo on your dinner can be unsettling, it is actually a completely natural phenomenon that happens to home cooks and professional chefs alike. According to personal chef and culinary instructor Drew Curlett, that unappealing white substance is simply a combination of protein and water escaping the bird during the cooking process. Much like an egg white turns from clear to solid white when exposed to...
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