Search results
Results from the WOW.Com Content Network
Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless. [1][2] The cut is intended to contribute to the presentation of the final dish by providing visual ...
The reason for the four different shapes is to ensure consistent cooking times for food safety. [10] [11] Four shapes were chosen because McDonalds states "The 4 shapes we make Chicken McNuggets in was the perfect equilibrium of dipability and fun. 3 would’ve been too few. 5 would’ve been, like, wacky." [12]
Chicken nugget. A chicken nugget is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked. Developed in the 1950s by finding a way to make a coating adhere, chicken nuggets have become a very popular fast food restaurant item, and are widely sold frozen for home use. [1]
The shapes are the “boot,” the “bell,” the “ball,” and the “bone” (or “bow tie”). Check out the video to see the shapes being made. But just how different are the four shapes?
Ballotine. Poultry ballotine. A ballotine (from French balle, 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. [1] It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching.
Comb (anatomy) A comb is a fleshy growth or crest on the top of the head of some gallinaceous birds, such as domestic chickens. The alternative name cockscomb (with several spelling variations) reflects the fact that combs are generally larger on cock birds than on hens. The comb is one of several fleshy protuberances on the heads of chickens ...
The term escalope originated in France. [1] It first appeared in cookery terminology late in the 17th century as a dialectal expression in the northeast of rural France, [6] originally meaning a shelled nut or mollusk: veau à l'escalope (veal cooked in the style of an escalope). [6]
Illustration of thirty-nine varieties of chicken (and one Guinea Fowl) . There are hundreds of chicken breeds in existence. [1] Domesticated for thousands of years, distinguishable breeds of chicken have been present since the combined factors of geographical isolation and selection for desired characteristics created regional types with distinct physical and behavioral traits passed on to ...