When cooking minced meat in particular (and most meat as far as I know), some grey, gooey stuff usually turn up on one side.
Its also apparent when doing certain sous vide things and chicken (in that case white).
As I've understood it, that's denatured proteins that are forced out of the meat. But in that case - shouldn't it always be like that, just that we often don't see it because we brown it immediately?
So my hypothesis is that the good brown stuff in the bottom of the pan that we use when deglazing, really just is browned "grey stuff". And not to any large extent "parts of the meat that gets stuck", since when it happens, it is very annoying, and i cant imagine how it can get stuck "a little".
Is this correct?
EDIT: I'll rephrase it: What approximate proportions are between
- browned protein scum
- browned small stuck pieces of meat
In the bottom of the pan right before deglazing?
And could I scrape off the grey stuff from say a meatloaf and fry it separately to get an awesome sauce?