help me with a meat mystery
Every time I cook meat that I have frozen and then de-thawed, during the cooking process there develops a white schmutz around the edges of the meat. I just scrape it off. It doesn't affect the flavor but it is pretty weird. Can anyone explain what is going on? I can't be the only person who experiences this!
I can't remember seeing this happen with meat (except maybe sausages which are exuding fat), but in the case of salmon the white stuff is a protein called albumin coagulating on the surface.
Apparently, (in the case of salmon) the solution is two-fold: brine the fish and don't over-cook it. Here's a page from ATK with more: http://www.americastestkitchenfeed.co...