I'm making Pancit. To make the chicken I boil some water with ginger, reduce heat, add chicken and simmer for 20 minutes. Today when finished there was the weirdest gray residue on the chicken and that had foamed at the top. So strange. Is this from the ginger, the chicken or possibly from a new water filter? Have you ever seen this when cooking (boiling/simmering) chicken or ginger?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)