Protein foam when cooking chicken

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  1. #1
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    Protein foam when cooking chicken






    Well, we all know when you boil chicken, a protein foam collects at the top of the water. My question is, what protein is this? Does it take away from the protein in the chicken? Sounds kind of obscene, but I can't seem to draw any other explanation.

    BTW - Boiled chicken + Duck Sauce = the majority of my summer diet
    I believe these two combined would be dubbed..... FTW!

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    I thought it was the impurities from the water rising to the surface, the same like when my boil potatoes etc.
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    Quote Originally Posted by scbz01602
    Well, we all know when you boil chicken, a protein foam collects at the top of the water. My question is, what protein is this? Does it take away from the protein in the chicken? Sounds kind of obscene, but I can't seem to draw any other explanation.

    BTW - Boiled chicken + Duck Sauce = the majority of my summer diet
    I believe these two combined would be dubbed..... FTW!
    .

    thats fat not protein. Fat is immesible in water and hence rises to the top @ boiling temp (when mixed with H20).
    "A bodybuilder once told me crack is good for cutting"

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    Yup - it is chicken fat....................

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    Wow, thats a huge relief... I was under the impression it was protein foam..

    thanks

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