Q: Sometimes when I cook chicken, there is a white residue, kind of like cooked egg whites, that comes out. What is it and how can I avoid it happening? This happens frequently with grilled chicken breasts or kabobs. What you are seeing is protein from the meat, dissolved in water either from the meat or added during processing, which has... Read more →

Q: We got an entire deer given to us, so my husband took the meat off the bones and I cut it up into tiny bite-size pieces and froze it to use in stews, etc. However (I think because of the low fat content) I find it's always somewhat tough. What marinade or cooking method should I use to tenderize this meat? You are right, the lack of... Read more →

Have you ever had a custard turn into wet scrambled eggs, or a cheese sauce separate into a greasy, grainy mess? In both cases, the problem is protein that has been overcooked. Understanding the behavior of proteins during cooking is one of the most fundamental skills for success in the kitchen. What are proteins? They are long molecular... Read more →