We aim to show the world once again the magic of Popeyes® chicken with our new Nuggets. “Just like our game changing Chicken Sandwich, our new Chicken Nuggets are unlike anything you may have experienced before. The nuggets, made with white-meat chicken breast, will come in one classic flavor and be freshly prepared in each restaurant daily with a special flour and batter. “Now we can offer this famous recipe in pieces with the launch of Popeyes Nuggets.” We think we did it again with Chicken Nuggets,” Popeyes Vice President of Culinary Innovation Amy Alarcon said in a press release. But when I want nuggets, give me nuggets.“We have invested the time to perfect a product that leverages our classic techniques and Louisiana flavors that will change how people think about and experience Chicken Nuggets. While delicious and coated with plenty of Popeyes’ signature light, Corn Flake-like batter, they are simply unworthy of the term “nugget.” This brings us back to Popeyes’ new chicken nuggets - bite-sized shreds of fried chicken, which, again, are merely smaller versions of the existing tenders on the menu. The world’s largest chicken nugget was unveiled in Secaucus, N.J., in 2013, measuring 3 ¼ feet long and weighing more than 50 pounds - a Pyrrhic victory for humankind, to be sure, but one that reinforced an important point: Nuggets are made, not born. And, be they shaped like boots, stars or even video game characters (one sold on eBay for almost $100,000 because it resembled an “Among Us” crewmate), they are a product of technology, not nature. (McDonald’s, for its part, says its McNuggets are made with “100% white meat chicken” but that actual meat constitutes about 45% of each nugget.)īut, love them or hate them, nuggets are forever entwined in our culture. The rest was fat, ground bone, nerve, connective tissue and other things you probably don’t want to think about but maybe should. A federal judge used the term “McFrankenstein” to describe them in 2003, citing a laundry list of ingredients that included sodium aluminum phosphate and dimethylpolysiloxane as an “anti-foaming agent.”Ī study published in the American Journal of Medicine in 2013 dissected chicken nuggets from two unnamed national fast food chains in what was colorfully described as an “autopsy.” The researchers concluded, “Chicken nuggets are mostly fat, and their name is a misnomer.” They determined that nuggets contained, at most, 50% meat. The fast food nugget has faced criticism over the years - no one would deign to call them healthy. In that same time period, beef consumption suffered a serious drop, from 88.2 pounds to 58.4 pounds. increased from 36 pounds in 1975 to more than 96 pounds in 2020. The rise of the nugget coincided with chicken’s increasing popularity nationwide and a growing disenchantment with beef - per capita chicken consumption in the U.S. In a specialized poultry products lab, Baker came up with the chicken equivalent of a fish stick in 1963 - shaped, ground chicken held together with pulverized grains and powdered milk, then battered. The foundation of the modern-day nugget was created by Cornell University professor Robert Baker, according to an article in Slate, in an attempt to increase the popularity of the bird after World War II. The chicken nugget, popularized by McDonald’s in the early 1980s, has a considerable backstory.
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