Today we will be making healthy herbed chicken nuggers with basic mashed potatoes! Feel free to follow along.
You will need: chicken breasts, eggs, bread crumbs, wheat germ, oil, potatoes, butter, milk, red pepper flakes, basil, parsley, salt & pepper.
There will probably be no cook along next week because holidays and stuff.
>>7188247
Begin by preheating oven to 425 F and cutting chicken into 1 inch pieces like so.
>>7188282
Next beat 2 eggs with a little water in a bowl and add the chicken. In another bowl, mix bread crumbs, wheat germ and all previously mentioned spices.
I just wanted to let you know I'm here and I'm paying attention =)
>>7188340
m-me too
>Cubing the chicken
>Not doing a butterfly cut
Meme tier status
Looks delish.
Post more OP.
>>7188348
he said he was making nuggets, not a cutlet
>>7188316
Mix a little oil with your dry mix, and then mix both bowls together to coat chicken. Spread chicken onto an oiled tray and pop into the oven.
A few of my pieces were a little bare so I spread some more bread crumbs on them. Mix smells good so here's hoping it turns out alright.
>>7188354
Cubing them first gives you big chucks and only so many. Butterflying them first halves the size and gives you a ton to work with.
>>7188355
Forgot to say this is gonna cook about 10 min, flip and then 5 more or until cooked
Peel and cut potatoes into large pieces. Stuff into pot, cover with salted water, bring to a boil, and simmer until soft, about 20 min.
>>7188355
What is Tewi doing up there.
>>7188367
I already have more than enough pieces honestly, but you can butterfly if doing that enhances the taste for you.
>>7188405
Keeping an eye on things.
>>7188402
Here's what the nuggets look like when done! I'd say it has a similar crunch to the fried stuff, predy gud, though mine definitely could use a bit more breading.
>>7188457
Mash!
>>7188493
Add butter, milk and mash until right consistency is achieved. Mix in whatever else you like with your mash. Proportions here were 3 potatoes, 1/4 cup butter, 1/2 cup whole milk.
>>7188523
Done! Plate, serve together, maybe add some veggies if you're feeling healthy today.
See you next time and happy holidays!
>>7188544
good job! :-)
>>7188544
looks good breh. wish i was eating that for dinner tonight)
>>7188544
Looks good but lacking a vegetable side.
>>7188367
Is this a troll or are you actually retarded?
I just cant tell anymore.
Might be the best looking homemade nuggers I've ever seen. Thumbs up, good job.
>>7188544
yumm
merry christmas
>>7188355
not too bad but your dredging game needs work.
next time maybe put the eggs in a ziploc bag and the breading in a nother. put the chicken in the ggs, then scoop them out and into the breading bag. shake shake shake and they should all be uniformly coated.
or if not, consider>dip in buttermilk>breading>egg>breading to get a better coating.
>>7188619
>consider>dip in buttermilk>breading>egg>breading to get a better coating.
This. Double breading will definitely help get a more solid breading that doesn't fall off as easily. Also, after you do the breading, stick all the pieces on a rack in the fridge for an hour or two and the breading will adhere better and be less likely to fall off when you cook it
Those don't look like the ones I get from McDonalds :(
>>7188656
The lack of deep fry was sad.
>>7188684
People like you are why I still browse /ck/, thanks anon
I am bored and there's no al/ck thread so... I will contribute with an original chinese dish I made some time ago.
What you need:
Lotus Root
chicken breast
salt and pepper
Fish Sauce
+Something for the coating. You should use pulverized leftover bread and rolls but I had to use oatmeal, when I was in Beijing.
>>7189936
Remove the skin of the lotus root using your laser eyes and chop them to lotus discs. For that I recommend bare hands as knives tend to be not sharp enough. Use an anger scream to mince the chicken breasts as small as you can.
>>7189943
Destroy some eggs over your coating substance and add salt and pepper.
Also add salt and pepper to the meat mash, season it with some fish sauce and toss it all around.
>>7189943
>For that I recommend bare hands as knives tend to be not sharp enough. Use an anger scream to mince the chicken breasts as small as you can.
Put your spork away and just post the pics.
>>7189947
Then take a Lotus Disc, put some meat mash on top of it.
>>7189950
Evoke little Burgers putting another Lotus Disc on top of it.
>>7189948
Lotus Root is very hard and stiff. If you knew that, you would have gotten the joke. Additionally I just love exaggerating english a lot, as I am no native speaker. Please dont be upset. It's fun
>>7189953
Bath the little Lotus Burgers in the Eggs-Carbohydrate-Bits-Mix to coat them well. Make sure they lay in there some time, that the coating concotion may get everywhere.
>>7189957
Make fire on your stove and put a pan with oil in it on it. Fry the Lotus Boxes as long as you want. They will burn at some point, but if you like it burnt then well... The Lotus Root will still be good.
>>7189959
If you have done well, no matter the amount of salt, you may be able to actually eat the things you just created for three days.
imho They taste great.
Have fun knowing an original, relatively secret, not well known chinese daily dish.
CHEERS /ck/
>>7188247
This post needs moar Herb!
>>7189966
breddy gud. might try it with parsnips
i didnt know you could use lotus root for actual cooking, those dont look too bad
ive only ever put them in stews
thanks friend
(also your english is mad impressive if its not your first language)
>chicken nuggets
>just breaded chicken breast chunks
jesus christ blend them
>>7190406
>blend them
Like, in a blender?
Why?
>>7188247
Making this for lunch today, thanks for the recipe holmes
>>7188355
How long were these in the oven for?
thanks OP, I was hoping for more meme threads this morning but this is ok too I guess
If we're sharing, here's a favourite recipe of mine: boiled egg.
What you want to do first is put some water in a pot and make it warm (approximately boiling ideally). You can be getting an egg from the fridge while this is happening.
>>7193000
Now this is the really important part. You're going to want to take your egg and put it in the hotter than room temperature water.
Some people have a special implement for this, but personally I just like to use a spoon.
The clue's in the name - the hot water will 'boil' the egg! I recommend leaving your egg in the hot water for as close to 360 metric seconds as possible.
For beginners it's better to walk before you can run - start with one egg at a time. Once you've got the hang of it, feel free to do multiple eggs at once!
>>7193011
360 metric seconds into the boiling process, you're going to want to transfer your egg from its pot of hot water to a vessel containing room temperature (or even colder!) water. Remember how I told you that the hot water 'boiled' the egg? Well, putting it in colder water will cease the 'boiling' process and make sure you have a perfect eggy.
Remove the egg from the vessel at your leisure and then - and this is the really important part - remove its shell. Unlike in the olden days you can do this with your hands; most eggs nowadays come with a kind of foil just beneath the shell which makes peeling them easier. In the 19th century, peeling an egg could take a skilled labourer up to 3 hours!
>>7193030
Congratulations! You've just cooked your first boiled egg! Finally, and most importantly, you're going to want to chop that egg in half, add salt and/or pepper to taste and serve it with a side of your choice.
>>7193030
wa la!
>>7193018
It's an electric stove senpai because my house isn't on a gas line.
It's the opposite of futuristic sadly.
>>7193036
Devil that egg by scooping out the yolk, mashing it with a bit of mayo, paprika, etc, then putting it all back!
>>7193054
I'm a serious food writer, not your dancing monkey.
(Translation: sorry - already ate the egg.)
>>7193036
Thanks for the guide - can you tell me how to scramble egg?
>>7189735
>>7192627
>>7192768
You're welcome.
>>7189966
Thx m8, looks interesting but I'm not sure they have lotus root around here. Is it soft once cooked?
>>7192728
When the picture was taken, a whole 0 seconds, but I let them in there for a total of about 15 min.: 10 on one side, 5 on the other.
>>7193036
Looks delicious, and I also, am a fan of over describing simple processes.
>>7193036
Good Work, nicely done. But I am still missing some steps inbetween desu. To me it is not yet quite clear how the egg, when you "use a spoon", can be put into water. Furthermore how do you remove its shell with your bare hands? If you wouldnt mind going into details a bit more, you could show additional egg gear, such as the eggcup, eggcutter, eggplate or eggspoon.
But anyway, people might be able to figure these steps out for themselves.
>>7194059
The Lotus Root stays a little hard, could be described as crispy or chrunchy and may be compared to radish in its consistency.
thanks
Everything looks good in here, good job everyone.
turn this into a vertical
>making those
>ran out of breading on the last 10 pieces
>>7194126
>Good Work, nicely done. But I am still missing some steps inbetween desu. To me it is not yet quite clear how the egg, when you "use a spoon", can be put into water.
Hi there! Unfortunately I don't have time to answer all your questions today, but I thought I'd have a go at this one for you!
Now over my years I've tried a number of devices for transferring eggs from the room temperature air to the bubbling-hot water: let it not be said that I'm an unexperimental chef!
I've laid out three choices for you to see here, which you use is really your own choice, and remember - and this is important - that there are many many more egg transference devices on the market. Some people even use their hands!
>>7195285
Now, as I say, it's very important to remember that it's personal preference which egg mobility utensil you decide to go for.
Of the three I tested today, these were my observations:
Fork:
Not spoony enough.
Ladle:
Somehow too spoony.
Spoon:
Just right. See how the sides of the spoon caress the egg? It's a good fit.
>>7195286
Now for the tricky part, and the bit that you're all keen to find out how you do it: the egg transit stage.
The picture for this stage is less good (it's hard to take photos while also moving eggs after all!), but you should be able to see roughly what's going on. The egg is placed carefully within the spoon. You're then going to want to move the egg-bearing spoon over the pot of bubbling water, and then gently (and this is important!) lower it into the pot. You're then free to remove the spoon from the water, ideally without the egg.
>>7195291
Cook the egg in the same way as I outlined in my first guide - then remove it utilising a similar technique to how you put.
Proceed to peeling and serving stage and - as the french say - 'eyy wa la!' Breggfast is served!
Hope this helps.
>>7195295
>eyy wa la
>>7195291
I've never been fortunate enough to have one of those kinds of stoves, but it looks like you're boiling your water at half the temperature of the sun.
>>7195339
It's actually just an old electric hob because my house isn't connected to gas, so it looks a lot more big-time than it is, but thanks?
>>7188544
They look nice, but they aren't nuggets. It's crumbed chicken. They're no doubt better than nuggets.
Chicken nuggets were invented as a system of extruding chicken slurry into shapes. They're inherently processed. Cubing fresh chicken and calling the result nuggets is silly.
>>7195295
thanks man for your wonderfully written explainations. You Sir, surely deserve your internets.
Works like a charm, if not to say a miracle. I am fascinated by the gravitational friction between eggchalk and metal spoon, so that the egg does not, for example, jump off, break or even hatch. I was utterly impressed by the arousing sensation while the smooth and round curves of the spoon folded around the egg's outerior. Though I have to leave the spoon in the water while it bubbles - needs a little practice still.
Additionally I want to explicitely compliment on your writing style. It all made it very clear to me.
Wholelly inspired, I made contact with an old friend who happens to be a chinese ZhuJiDan-Master. Due to my inferiority, it was hardly possible to get to him, but finally he sent me this picture, I wanted to share with you all. It may take some time, but I sure will reach the next level.
Have a wonderful day!
>>7193030
i have that same glass
>>7195286
You sarcastic cunt, I like you xD
