A weird white foam comes out of my chicken while cooking — what is that stuff?

Various TikTok hacks claim to reduce or eliminate white foam when cooking chicken, such as adding vinegar or baking soda to the cooking water. While these methods might have some effect on foam formation by altering the pH or coagulation properties of the proteins, their effectiveness varies. It’s important to use these hacks with caution, as they can also affect the flavor and texture of the chicken. Always test on a small batch to see if the results meet your expectations.

While the white foam is generally harmless, it’s crucial to be aware of other signs that might indicate spoilage or contamination. If the foam is accompanied by an unusual odor, slimy texture, or greenish hue, it could be a sign of bacterial growth or spoilage. Always inspect your chicken before cooking and discard it if any of these signs are present, regardless of the foam.

The presence of white foam can provide some insight into the doneness and texture of the chicken. As the chicken cooks and releases proteins, it indicates that heat is penetrating the meat. However, excessive foam might suggest overcooking, which can result in dry, tough chicken. Monitoring the foam can help you gauge the cooking progress, but it’s always best to use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) while maintaining juiciness.