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-> Household Management
-> Kosher Kitchen
amother
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 Mon, Oct 28 2024, 6:57 am
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I breaded and fried chicken steaks (dark chicken with bone attached a certain way). I cleaned it the best of my ability. They began oozing deep dark red liquid from the bone, coloring the chicken, the breading and the bone bright red. (Ew.) is it blood? Would you eat it? Help?
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zaq
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Mon, Oct 28 2024, 7:04 am
It's probably either bone marrow, which is not blood, or myosin, a red pigment in muscle (meat is muscle) that looks bloody but isn't. IDK how bone marrow would be oozing from the flesh unless you had broken bones. Broken bones can be a kashrut problem depending on when they were broken.
This is assuming you bought poultry already kashered. If you live somewhere where it's possible to buy poultry that hasn't been kashered, all bets are off.
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zaq
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Mon, Oct 28 2024, 7:09 am
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Would I eat it? Probably not. I have a weak stomach and won't touch poultry or meat that looks the least bit pink. But many people eat with great pleasure beef that looks like bubble gum on the inside and oozes juice so red it looks like a stabbing victim. If they're sitting next to me at a wedding I look the other way.
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amother
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Mon, Oct 28 2024, 7:15 am
Definitely kashered meat, and it happened to all four slices identically which was what confuses me. My first thought was marrow juice as well, but so dark? I’m wondering if anyone has similar experience with this cut of chicken.
I’ll probably just dump it, but now I’m wondering for the future. Is this particular cut just not practical?
(After frying, the red stains on the breading kind of got camouflaged, but the attached bones are bright red.
I’ll try to attach a photo soon.
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shanie5
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Mon, Oct 28 2024, 12:39 pm
It's definitely not blood. When a chicken is shechted, it loses about 98%of its blood. There's no way there would be that much blood left in them to ooze out.
Could it have been a spice in the breading mixture that liquefied in the oil when you fried them?
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amother
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Mon, Oct 28 2024, 12:49 pm
Ok so here’s a photo. It was much darker red, this is after wiping it down really intensely, and freezing and defrosting. Note that everywhere there’s a dark patch on the breading, was bright red staining before frying.
It is DEFINITELY not from the breading.
It just looked so disgusting, oozing bright red liquid all over, and straight through the breaded topping. My working dish got red liquid all over as well.
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amother
Fern
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Mon, Oct 28 2024, 12:51 pm
It’s from the marrow.
I’ve had it before. It is unappetizing to me and my teen DD, DH couldn’t care less
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balance
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Mon, Oct 28 2024, 12:51 pm
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Did you soak it in some kind of marinade before breading? or dip it into a spice containing a preservative?
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Success10
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Mon, Oct 28 2024, 12:52 pm
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This happened to me once when frying drumsticks in a pan. The intense heat coming from underneath causes all that red stuff to rise to the surface. No clue what it was. The issue seems to be with chicken on the bone only, so bone marrow is a good guess.
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