I've had that occasionally. I believe it's the same for pork chops, chicken, bacon, fish, etc... in fact ATK wrote an article on it: http://www.americastestkitchenfeed....albumin-and-we-discovered-how-to-minimize-it/
The article refers to salmon but as @French Fries notes the science would be the same with pork.Most grocery store pork is injected with 12-20% saltwater, that is what is oozing out
No I don't think so, because the goo starts to come out almost immediately, before I even flip the chop to cook the other side!
I deleted the photo because I'm drooling. You rotten b&[email protected]$*d! /img/vbsmilies/smilies/laser.gifWhat a crock of 5h![emoji]10013[/emoji]. I'm glad you can see through it.
In the USA, chickens are sold swimming in water, wrapped in sealed plastic.
In France, chickens are sold dry, loosely wrapped in butcher paper. See pic below.
Two completely different ways to handle them, and the results are vastly different as well.
Hahaha.... that was your standard French butcher. Wait till I send you some pics of my local butcher who deals only with local hunters and local farms - nothing mainstream. As soon as I'm back in France (this summer). I'll tell you what, if you ever come to France, I'll be happy to invite you to visit the local farms and butchers, and after we go shopping we can go back to my home and I'll cook dinner for you. All I ask in return is that you teach me how to sharpen that $#@*(&^) Togiharu chef knife of mine without clipping the tips of my fingers. Heck if you sharpen it for me I may even make you "Iles flottantes" which I personally despise, just so you can say you've had them at least once in your life. /img/vbsmilies/smilies/lol.gif