Whats on my chicken? [Forum Archive]

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Whats on my chicken?

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Posted by: r0dxx

Ever since I started baking my chicken, I get this brown slime stuff on it the next day after I take it out of the fridge, I usually wipe most of it off, and the rest comes off after I heat it. I don't think it's anything bad, but I don't have it on there when it's done cooking, only after I refrigerate them all.

Any ideas? I use a Mrs. Dash seasoning, and buy it with the fat trimmed off.

Posted by: IainDaniel

I would assume some saturated fats.

Posted by: r0dxx

Quote:

Originally Posted by IainDaniel

I would assume some saturated fats.

WTF really? Its like a brownish slime, but it's almost solid. Not as nasty as it sounds, but what would the fat be from?

Posted by: IainDaniel

Could also be Gelatin.

Posted by: fufu

Probably some fat that has hardened due to being in the colder temperature.

Posted by: r0dxx

I buy the chicken breast from whole foods, boneless skinless etc, and I have the guy trim the fat too (pretty much no visible fat)

Posted by: IainDaniel

PRobably a mixture of some fat and gelatin. I wouldn't worry about it.

Posted by: r0dxx

Quote:

Originally Posted by IainDaniel

PRobably a mixture of some fat and gelatin. I wouldn't worry about it.

Why is there fat and gelatin on my chicken!?!

I'm on a strict cut, will this affect me?

Posted by: IainDaniel

Chicken isn't completely fat free.

Gelatin is formed from the breaking down of connective tissues through cooking.

You have no worries.

Posted by: Dynghetti

Quote:

Originally Posted by r0dxx

Why is there fat and gelatin on my chicken!?!

I'm on a strict cut, will this affect me?

Priceless!! haha

Posted by: rmcfar

do you let the chicken cool on say the counter before you proceed to toss it in the fridge? I find if i leave it out to cool to room temp and then put it in the fridge after a few hours it reduces the slimey-ness.

Posted by: r0dxx

Quote:

Originally Posted by rmcfar

do you let the chicken cool on say the counter before you proceed to toss it in the fridge? I find if i leave it out to cool to room temp and then put it in the fridge after a few hours it reduces the slimey-ness.

Oh I throw it in the fridge after 10 minutes or so...

Posted by: rmcfar

thats not good. its a good idea to leave any food to cool to room temp before cooling it. your chickens going to be a lot better tasting if you do this as well. give it a try

Posted by: Big G

Quote:

Originally Posted by r0dxx

Why is there fat and gelatin on my chicken!?!

ROFLMAO.

Seriously.... ROFLMAO.

It's gelatine, Dude. Deep breaths. You'll be OK.

Also, it's not good for your refrigerator to have warm stuff put in it. I let everything cool before it goes in the fridge.

Posted by: fufu

Quote:

Originally Posted by Big G

ROFLMAO.

Seriously.... ROFLMAO.

It's gelatine, Dude. Deep breaths. You'll be OK.

Also, it's not good for your refrigerator to have warm stuff put in it. I let everything cool before it goes in the fridge.

I believe doing that let's the juices diffuse evenly in the meat.

Posted by: Big G

I believe you're right. That's why turkey and beef both need to cool down before slicing. There's something molecular going on anyway.

Posted by: r0dxx

How long do you guys let it sit out for? I usually put it in a ziploc bag, I'm going to try to let it sit out for 30 minutes next time.

Posted by: ABCs

I let my food sit until it is room temp before refrigerating.

Posted by: Big G

Me too. I tend to put it in the micowave. I don't turn it on. I just use it like a temporary cupboard. I have seen one too many nice lean steaks sliding down my dogs throat to not hide stuff in the microwave anymore! If you don't have a mind-blowingly sneaky border collie in your house you can probably keep stuff anywhere!

Posted by: fufu

Quote:

Originally Posted by r0dxx

How long do you guys let it sit out for? I usually put it in a ziploc bag, I'm going to try to let it sit out for 30 minutes next time.

My novice opinion would like atleast 15 minutes. It probaby depends on how large of a thing you cooked.

If it was several 3 ounce pieces of chicken breasts I would say atleast 15.

Posted by: CED_2583

Does anyone know if there are any nutritional factors in the cooldown, i.e. does throwing it in the fridge a few minutes after cooking do anything besides affect taste?

Posted by: r0dxx

Quote:

Originally Posted by fufu

My novice opinion would like atleast 15 minutes. It probaby depends on how large of a thing you cooked.

If it was several 3 ounce pieces of chicken breasts I would say atleast 15.

i usually make about 12 5-oz breasts...

Posted by: BigDyl

I can't stand baked chicken breasts anymore.

They taste gamey as fuck.

How else can they be cooked?

Posted by: r0dxx

Quote:

Originally Posted by BigDyl

I can't stand baked chicken breasts anymore.

They taste gamey as fuck.

How else can they be cooked?

Well I have the Foreman and an oven, and its 100x easier cooking 12 breasts at once, then doing 3 at a time 4 seperate times on the foreman.

Posted by: KelJu

Quote:

Originally Posted by BigDyl

I can't stand baked chicken breasts anymore.

They taste gamey as fuck.

How else can they be cooked?

I have been stuffing different things inside chicken to give it different flavor. Fresh chopped garlic with celery is nice. I also like stuffing chicken breast with chopped bell pepper, diced white onion, and cheddar cheese. Mmmm mmmmm good!

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