Ikea Is Helping You Celebrate National Meatball Day With These Delicious Deals
Though Ikea can sometimes be a bit stressful to navigate on a busy Saturday afternoon, we're still HUGE fans because there is nowhere else in the world quite like it. I mean, where else can you find adorable, affordable home furnishingsand mouthwatering meatballs? As I said, the answer is nowhere. With such a strong Swedish meatball game, Ikea is obviously the best place to spend National Meatball Day on March 9. If you needed more of a reason to visit the shop this Thursday, though, Ikea is sweetening the deal with some amazing offers.On March 9, visit IKEA-USA.com/food to find a $5 off coupon.
Cooking salmon often yields a torrent of mysterious white gunk . What is it? Depending on how the salmon in question is being prepped, the albumin can appear foamy, gooey, or more liquid in texture. The good news is, there' s no reason to get rid of it, other than the fact that it doesn't look so appetising.
Many people believe that the white gunk on cooked salmon is fat. However, it' s actually a soluble protein called albumin that is also in egg whites .
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Science is awesome and all, but sometimes, feigning ignorance is better for the appetite. Case in point: Cooking salmon often yields a torrent of mysterious white gunk. Baking, pan-frying, grilling, no matter how the delicious fish gets prepped, there's no way around it. And while some foodies will just dismiss it as fat, they'd be wrong. In fact,and discovered that the white goo is actually a soluble protein.
The Real Reason The Dairy Industry Adds Vitamin D To Your Milk
It began with an epidemic, brought on by childhood labor.At the turn of the century, rickets ―a childhood bone disorder that can lead to weak and soft bones, stunted growth and sometimes skeletal deformities ―was rampant. Roughly 80 percent of children in Boston suffered from it. The cause of rickets is a deficiency in vitamin D or calcium. Vitamin D is taken in by our skin from the sun, and our bodies need it to be able to absorb calcium.
If you eat salmon a lot, then you might notice from time to time that there' s a gooey white substance that often appears along the edges. By brining your salmon before cooking it, you can minimize the effects of albumin after cooking salmon , but no matter what, albumin is a byproduct of cooking the
The white gunk that gets squeezed out of the layers of salmon flesh, oozy and unattractive like a popped pimple ( what ' s up with the blemish similes Salmon skin shrinks as it cooks due to proteins tightening and water and fat being driven off. What happens when this occurs? Like a bi-metal strip
According to, the white stuff is technically called albumin. Egg whites are often called albumen — note the spelling — but it's not the same thing. Egg whites do contain the protein albumin, however, just to add some confusion to the wide world of protein. "When the muscle fibers in the fish are heated, they contract, pushing the moisture-filled albumin to the surface of the flesh," the site explains.
Depending on how the salmon in question is being prepped, the albumin can appear foamy, gooey, or more liquid in texture. The good news is, there's no reason to get rid of it, other than the fact that it doesn't look so appetizing. If you've ever cooked salmon and ended up with a dry, unappealing dish, it's because the leaking albumin is literally the moisture coming out of the meat.
What Julia Roberts eats in 1 day (including carbs, and wine!)
Find out what 2017's Most Beautiful Woman eats every day for breakfast, lunch and dinnerJulia Roberts, who recently earned the distinction from People, revealed she's a sucker for a good cookie (and wine, and carbs!), although she tries to start her day with a hearty breakfast — and drinks plenty of water to stay hydrated.
What Is the White Stuff on Salmon ? You know those oozy white globs we're talking about. If you've ever wondered what the white gunk coming out of your salmon is, you're not alone. In fact, something like 880 people a month Google " white stuff on salmon " to get the to bottom of this seafood mystery.
What is eye discharge and why do you wake up with sleep in your eyes? Learn about the types of How to deal with presbyopia and other vision changes. Vision over 60. How to protect your vision in Other slang terms used to describe eye discharge include eye boogers, eye mattering, eye gunk (pink eye), an inflammation of the conjunctiva — the thin membrane that lines the " white " of the eye
The good news is that minimizing albumin is definitely possible. To cook fish with the least amount of white stuff possible, try using a lower temperature. Overcooking the fish will push more of the albumin out, too, so keep an eye on the dish to ensure that it cooks to the desired level, but doesn't go beyond that. Also, brining the salmon before cooking can keep the moisture and albumin inside the meat. BuzzFeed recommends soaking the salmon in a 6% brine solution (1 tablespoon of salt dissolved in a cup of water, double or triple the amount as necessary to cover the fish) before cooking to keep the albumin in. Now that you know how to keep it in check,— sans the white goo. Bon appétit!
The Hottest Part of a Chile Pepper Might Not Be What You Think .
I wish I could go back in time and tell myself to stop stressing over every seed in the pile of minced jalapeño: Because, no matter what you've been told at cocktail parties and by television hosts, it's the white membrane (also referred to as the pith, the ribs, or the placental tissue) that is the real source of a pepper's heat.This means that no matter how diligent you are about fishing out the seeds, if you've left in the white ribs, you're going to get a whole lot of heat. (For those of you who have grown up with the Great Seed Conspiracy like I did, hearing that might feel like learning that the Berenstain Bears did not spell their last name Berenstein.