It can work in way smaller amount like it does in Japanese fried chicken or something like that but that's also in the marindate and not infused into the meat like nuggets. The flavoring was definitely just like almost Japanese fried chicken but mix into meat paste and the ratio is definitely off.
The most disappointing part about mcdonalds nuggets is that they used to have dark meat ones you could occasionally get until they committed to all white meat. I was so mad as a kid when it happened.
omg when I was going to uni the boba place near my uni used like dark meat for the basil popcorn chicken and it was so good. The exact same brand where I live use white meat and its like only ediable when its pipping hot for a few bites then its like so dry coz they use only white meat. I felt so cheated.
@@angelagasparithompson3995 well, kind of. I use a mix of ground pork rinds, grated Parmesan cheese, a little egg white protein, & seasonings. 2KrazyKetos has a recipe that I’ve adapted to my own tastes.
Can you please make really good Mac and cheese bites without crazy spices my kid is 13 she’s super picky and doesn’t like too many weird flavors but something simple and crunchy and soft in the middle so I can make them and she will actually eat them! Please and thank you also mud water tastes like shit 😂😂 I tried it and it did not give me energy at all! It’s all just a bunch of names and it’s expensive af u may as well get armra collastrum if u get tired! It will help a lot 😊
Make the Videos slightly longer, do the ORIGINAL version, Taste, Discuss then revamp and make it your own, you could fast track any overlapping steps in the recipes and just highlight the fundamental differences, calling it the TDCC Remix!
Breaded chicken chorizo. What’s not to like Cos that’s what I’d have done, just garlic, salt, paprika and chicken. Think that’s what I will do rather than this
So the wigs were pretty dope, then i spent the rest of the video kinda bummed. I had planned to try to make some bullshit mc chicken sandwiches for lunch prep this weekend. Ill avoid the ginger fo sho
Curious about the very white nuggets in their video despite using both soy sauce and paprika which color any light colored food - chicken, rice, pasta, etc.
Another mini series that could be fun: for the recipes you don't necessarily like on "We'll see about that", you should remake the viral recipe but how you think it should be done.
It's so infuriating I pay a lot of money for add free RU-vid but they are allowed to still include adds. You are pissing off the people who pay by double dipping in add revenue. And the free folk just get double fucked. Not cool.
When you run across wonky recipes like this, please make a follow up video showing HOW you would correct it. In fact, you could make a SERIES of RU-vid vids 1st showing a synopsis of the problem recipe and 2nd how you, as a pro cook, correctly make it. We rely on your cooking knowledge to avoid mistakes, but the recipe in this video seems an easy way to make nuggets IF the best combination of ingredients was used. Please consider remaking at least this recipe the right way.
Don't like shallow or deep-frying, mainly because I never know what to do with the oil afterwards, or how long it would keep after using it, so can these be air fryer'd ?
I made my spouse chicken nuggets for her lunch. Mine were "breaded" with parmesan cheese and put in a separate container from her salad. They still had crunch and were very tasty. My nuggets were whole chunks of chicken breast not the blended farce style. I don't get a crash of shakes from coffee but then mine has no sugar and I use heavy cream rather than some other creamers.
Why not a flour-egg-breadcrumbs method recipee? You can clearly tell that the breading doesn't stick. That's why you didn't zoom once ^^. What's even a point to review a bad recipee to say that it's okey. Also in your videos you're using onions and mushrooms which are unhealthy disguised as healthy and you mix tomatoes with cucumbers which kills nutrition. That's more-less what I rememmber. A more well-ballanced makro-wise meals wouldn't hurt too. Anyways love the energy
I've been trying to perfect soup in a bag for years! If you guys are holding out... you need to come clean immediately on the correct method before we run out of trees to cut and make bags from. Probably no way of knowing how many trees have died for this already.
Not seen that video seems interesting but I am not a fan of chicken breast meat,for nuggets & cutlets, i use chicken thighs, pork backfat, salt 1.5%, black and white pepper, paprika, LKK chicken powder, garlic and onion powder, a pinch of ground thyme enough for a hint in the background. This channels rosemary salt would be good as well. I buy bone in chicken thighs the bones get use for stock and the skin gets used to make crisps. Freezing the nuggets and cutlets makes the breading much easier and less messy, I do flour the nuggets as this is how I was taught, using rice flour if I know someone is gultin intolerant and chickpea/rice flour batter rather than breadcrumbs.
Nice! I recommend the brand Calphalon if you need cookware. They make quality products for a reasonable price. I got a stainless steel frying pan from them that I love, the build quality is very solid. I would recommend anything they make for a home cook. I'm a professional cook, and I recommend stainless steel pans for everything if you don't already use them. Nonstick pans are convenient, but the coating doesn't last, the handles get loose over time, and nothing sticks to the bottom so you can't build a fond to deglaze. Stainless steel pans also last forever, you'll be handing off your cookware to your children if you invest in nice stuff.
