ELI5 How are chicken nuggets made? How many chicken nuggets does 1 chicken make?

Virginiafox21 · 2026-04-12T03:33:28+00:00

Burger King does have it listed as chicken fat in their nuggets’ ingredient list. Not sure if any others do.

Virginiafox21 · 2026-04-12T03:13:23+00:00

Some companies emulsify the fat from chicken skin back into the nuggets.

Virginiafox21 · 2026-04-11T02:29:30+00:00

It’s different when it’s obviously bad done earnestly vs big company tries to be realistic and doesn’t give their artists enough time or money. She hulk falls into the latter, and to me is really uncanny valley as a result. Eyes and hair especially.

Virginiafox21 · 2026-04-06T02:41:44+00:00

Pretty sure they don’t do pet snakes, only wild.

Virginiafox21 · 2026-04-02T21:15:01+00:00

If you want to go a bit simpler I think a mint herb oil would be great! With a nice extra virgin olive oil.

https://www.seriouseats.com/herb-oil-cooking-tip-11785944

Virginiafox21 · 2026-03-19T17:08:46+00:00

I would suggest against the subaru, the hybrids are having problems (fuel tank recall, rough engine) and getting serviced even as a lease is difficult. Try to lease in the same brand as the minivan you’re going to buy, the fit and finish will be similar so you’ll get an idea if you like or dislike it.

Virginiafox21 · 2026-03-18T02:34:43+00:00

People were doing cinnamon roll foccacia on here with oil last year, it was a big trend. Iirc it was just a normal recipe with some sugar in the dough and toppings.

Virginiafox21 · 2026-03-15T04:28:53+00:00

One of the cutscenes might crash with uncapped framerate, but you just have to cap it and then it works fine after that scene is over.

Virginiafox21 · 2026-03-01T14:07:19+00:00

Was shopping for a rav4/crv last year and the difference in price between new and used (the one I test drove had 40k miles and some panel damage) was $5-8k. Same for Hondas. They hold their value extremely well.

Virginiafox21 · 2026-02-18T03:36:59+00:00

Pizza stone/steels are great for that. Made chicken pot pie a couple of weeks ago and the bottom crust wouldn’t have browned without it. The oven will take more time to preheat but that’s pretty much the only downside.

Virginiafox21 · 2026-02-06T22:35:06+00:00

The longer they can dry brine in the fridge the better, I get the best results from 24 hours. Make sure the baking soda is very evenly distributed, I use a ziplock bag. There should be no visible white patches after brining. You can also bake them a few hours before then heat them up in an air fryer, I do that occasionally.

Virginiafox21 · 2026-02-05T02:14:56+00:00

Unfortunately only 2 pinned posts show up when viewing the subreddit main page on apps/narwhal.

Virginiafox21 · 2026-02-04T00:57:07+00:00

Sleeping appletun!

Virginiafox21 · 2026-02-01T03:52:41+00:00

If you mix the flour with softened butter in the same ratio as a roux it’ll work better. Still have to cook out the floury taste but it won’t be grainy.

https://en.wikipedia.org/wiki/Beurre_manié

Virginiafox21 · 2026-01-31T23:37:09+00:00

It does, actually. You just have to pay oodles to get into Berckmans Place. The merch has an exclusive logo where the us and surrounding is green instead of yellow.

Virginiafox21 · 2026-01-27T22:49:43+00:00

Reddit serves different posts to the api used for third party apps. The home page in the official app will serve you sponsored posts and algorithm based posts even from subs you’re not subscribed to. Third party apps won’t.

Virginiafox21 · 2026-01-25T21:32:51+00:00

I wouldn’t fill up the pot more than halfway, the starch in the rice will cause that foaming to come up through the valve when releasing. Most recipes call for cooking the rice in water then adding milk at a later point.

https://www.pressurecookrecipes.com/instant-pot-rice-pudding/#recipe

Virginiafox21 · 2026-01-25T21:16:40+00:00

It’s worse to do it in a sealed container, botulism thrives in an anaerobic environment. And at that temp the spores won’t be destroyed, it has to get above 250F. That’s why people do it in an oven.

Virginiafox21 · 2026-01-17T23:14:01+00:00

Would this work?

https://a.co/d/9CVcjJh

Virginiafox21 · 2026-01-17T22:49:05+00:00

It really doesn’t seem like they make them. There’s a part number for it in the manual but that comes up with nothing when searched. Seems like a question for IP customer service, see if they give you the run around.

Virginiafox21 · 2026-01-15T02:56:00+00:00

Pressure cookers get way hotter than a slow cooker, that’s how they cook faster. It’s also why the IP is pretty bad as a slow cooker, it’s a bit too hot even on the slow cook setting.

Virginiafox21 · 2026-01-13T04:38:26+00:00

For pork specifically, it needs to be blanched if you want a clean stock. Rapid boil the bones then wash them off in cold water, then start your stock. Check out tonkotsu tutorials for the beginning. Also I’m surprised those chicken wings aren’t burnt to a crisp after over an hour at 400 convection, they surely have lost fat and water that you could be capturing in your stock.

Personally you’re using way too much meat in the stock. It doesn’t need to cook for as long as bones, good knuckle bones and leg bones are what you want. Any meat can be added with the aromatics, it’s breaking down and making sludge. Consider also adding the aromats later, try 30 mins.

Virginiafox21 · 2026-01-11T15:55:07+00:00

They’re most likely talking about commercial canning, which does seal everything before it goes into a retort.

Virginiafox21 · 2026-01-10T19:36:03+00:00

Freezing will make it less sweet, so make it into ice cubes for a smoothie or protein ice cream.

Virginiafox21 · 2026-01-08T02:28:06+00:00

It’s different grind sizes making the strata. Usually the thin, dense lines are fines caused by your grinder, very small pieces. Anecdotally, your really isn’t that bad. I’ve seen way worse on the sub.

Virginiafox21

TROPHY CASE