Checked on my chuck roast after ~3 hours and found this oozing out ( pic 1 ). Feel like it’s probably fine, but..what is it? Here’s how it looks a couple hours later (pic 2) – I kind of scraped it off and spooned some braising liquid over the top.
FWIW: 250 degrees in a dutch oven with the lid slightly open.
by darrenzemanek
5 Comments
Probably just fat
Albumin, or denatured coagulated proteins. Totally fine and normal!
Myoglobin… It’s a protein.
Flavor!
I don’t think I’ve ever looked at my roast because I slow cook on low while I’m at work.