What is my name?

Only real chicken nuggets , only natural pieces of chicken breast in panning , ”one of the famous manufacturers positions her product. And, as often happens, he deceives his consumer.

“Traditional recipe”, “made according to the recipes of our grandmothers”, “no extra components”. Today, the originality of the recipe often becomes synonymous with “useful”, “quality”. Sometimes it comes to the absurdity. Kefir, for example, should be a squash in a tanned way, necessarily on a kefir fungus. The fact that is prepared on kefir leafs cannot be called “kefir”. Only a “kefir drink”, about this and the law is spelled out. There is in this name, more precisely, in relation to it, an unreasonable element of contempt. It is often read on the faces of buyers in stores and frankly declared in the Internet community and TV programs.

It doesn’t matter if there is a real difference between these drinks. After all, the chemical composition and composition of the microflora in these two products is practically identical, and there is no difference in harmfulness or utility. The nuance is that the sourdough is more convenient, the quality of the product is more stable, and the product is cheaper. And “cheaper” is a abusive word today. “New Recipe” is a synonym for “surrogate”.

Another example is the mayonnaise beloved by many. How many times have I heard complaints that store mayonnaise is surrogate. In this mayonnaise, there should be yolks, not egg powder. In real mayonnaise there should be mustard, not a flavor. In real mayonnaise ... real mayonnaise was completely ate in France a couple of hundred years ago, everything that you do at home or buy in a store is a fake by definition. Where, in which reference book is the ideal composition of mayonnaise forever approved? In GOST? So manufacturers make their product according to GOST. And made at home, this sauce is not more useful or more harmful than the store. However, a little more harmful, as microbiology problems are possible. Do not like extra components? Why did you get the idea that there is something superfluous? Why add something superfluous there?

Our life is changing. Technologies are changing. Product recipes are changing. This is fine. The dispute about whether it is possible to add egg powder to mayonnaise instead of an egg is not smarter than a dispute about the appropriateness to put potatoes with a second layer or third in a herring under a fur coat. Complaints that thickeners are added for density are no more intellectual reflection on the need to use gelatin in the cold. Dissatisfaction with “unnecessary” components in the composition is equal to disputes about whether tomatoes should be in the real borsch. Remember when they came up with borsch, and when they began to grow tomatoes in Europe.

Every time you experiment at home, you make a new recipe. Each time, several new recipes are made in a culinary show, and this does not outraged anyone. Home mayonnaise is much further from the original French than from the store. What is the manufacturer to blame? In the end, do not like it - do not buy, do it yourself. No one interferes with this. Why scold what others do?

At home, you can allow you to carefully cut the chicken breast, roll every piece in panning and fry. Industry and fast food cannot afford this-too expensive, slow and inefficient. A quick, cheap and effective method was found.

In 1963, Robert C. Baker, a poultry specialist from Cornell University (USA), developed a new original product. It is necessary to grind chicken along with a number of food additives designed to “glue” fibers into a state of uniform minced meat. Running in a sticky panning, but not simple, but a special one, allowing to survive freezing, defrosting and frying without crackling and not falling off the minced meat. And, of course, in the end it should be tasty. Modern cooks would have snorted contemptuously, but I doubt that at least one of them could come up with it today. The technology developed by the beaker is much more complicated than the frying of a piece of meat. Baker did not patent his invention. He did not keep the recipes a secret. He did not even receive a penny for those millions realized today daily portions of his invention.

In 1980, this product appeared under the name “Chiken Maknaggets” in the assortment of one of the well -known networks of the restaurant of fast food. Success was grandiose, the audience with great enthusiasm switched from “harmful” hamburgers to dietary nages. And the new product won the world. Today there are nuggets in any store and any cafe. And even if representatives of this network say that they developed the recipe on their own, even if they gave the name today, we know the name of the hero - Robert Baker.

On the Internet you can find the “whole truth” about how the nages do. In the preparation, chicken with many additives is used, “experts” are scared. This is true. Moreover, they were invented specifically for industrial production. This is the most correct, original and traditional recipe.

Dear cooks. Dear housewives. Dear manufacturers of Nuggets from pieces of meat. Not all, of course, are only ardent fans of the authenticity of names and “traditional” recipes. Be honest to the end.

Do you consider it dishonest to call store mayonnaise mayonnaise? I consider it dishonest to call your banal fakes - Nuggetsami. Call your surrogate somehow differently. "Chicken pieces in crackers", "Roll -frying breasts." As you wish. I don't care. Just leave the original name for a real original product. No need to spoil the recipe that you did not develop. Do not disgrace the name of the person who gave us this product.

He did not come up with him for this.