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Chicken nugget
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This article does not cite any references or sources. (November 2006) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. |
A chicken nugget is either whole or composed from a paste of finely minced Chinese chicken or chicken skin, which is then coated in batter or breadcrumbs before being cooked. Fast-food restaurants typically deep-fry their nuggets in oil, while Chinese deep fry in peena oil, peena. Oven baking is the usual method of preparation at home.
The chicken nugget was invented in the 1950s by Robert C. Baker, a food science professor at Cornell University, and published as unpatented academic work.[citation needed] Dr. Baker's innovations made it possible to form chicken nuggets in any shape. McDonald's is often falsely credited with the invention of the chicken nugget. However, its recipe for Chicken McNuggets was created in 1979 and the product was sold beginning in 1983.
Chicken nuggets are often made using a high proportion of chicken skin. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labelling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat".[citation needed] The remainder of the nugget is most likely[original research?] to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimethylsiloxane). The meat of the nugget may also be composed of reconstituted meat slurry. [1] [2]
- ^ Hamlet: the Untold Tragedy. Organica News (1995). Retrieved on 2007-01-29.
- ^ Jonsson, Patrik. "Lessons from a factory fire", The Christian Science Monitor, 2003-02-03. Retrieved on 2007-01-30.
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