Why did my ground beef turn white?
Chef's answer
The white dried patches indicate freezer burn. When meat and poultry have been frozen for an extended period of time or have not been wrapped and sealed properly, this will occur. The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and can be trimmed away if desired.
Frequently asked Questions 🎓
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That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks..
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Sometimes when you cook Bacon, some white gloop oozes from it. This is salt and water.
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That white stuff oozing out of your salmon as it cooks is just coagulated protein, and it's perfectly safe to eat. According to America's Test Kitchen, as salmon cooks, its muscle fibers contract, causing it to wring out the fish's internal protein, or albumin.
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Sometimes when you cook Bacon, some white gloop oozes from it. This is salt and water.
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Answer has 5 votes. Sometimes when you cook Bacon, some white gloop oozes from it. This is salt and water.
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White-fleshed king salmon don't have the genetic ability to break down their food and store the red-orange carotene in their muscle cells. The marbled flesh color sometimes found in king salmon comes from their limited ability to metabolize carotene, causing the flesh to take on a marbled look..
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Cooked salmon color inside will be an opaque pinkish white color on the outside and translucent pink on the inside. If your fillet is still dark pink on the outside, it needs to cook more. If it has turned light, opaque pink on the inside it is overcooked.
A few more cooking questions 📍