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$231 McDonald's Chicken McNuggets Taste Test | Fancy Fast Food

Jun 01, 2021
What's going on with Beyonce? It's like this, she says like this and then Jay-Z comes in with mayonnaise and says hello, yeah, can I have two 10-piece

mcnuggets

and can I get honey mustard and buffalo sauce? Please, iced coffee. Anything else. For you, what do you want? your eggs, cupcakes, coffee, can we get two large iced coffees please, three, three, three large iced coffees, one vanilla, one vanilla. Sorry, can we get one vanilla and then the other two black, anything else for No, thank you, it's been a long day, you know, okay, I'm going to hand this in the back for some reason, there's no one in the back here, yeah nugget time nugget time goal i know you normally eat four pieces have a ten piece oh my gosh it's like hanukkah ten

mcnuggets

for the eight days of hanukkah if you could have any form of mcnugget what would you say with three one two three balls your boot I'm bald I love the ball shape in my mouth?
231 mcdonald s chicken mcnuggets taste test fancy fast food
People don't know about pip shapes, they don't know about bell bone, boot ball, well we're here to teach you guys, oh you're going to learn something honey moldy please I thought that They liked buffalo, I like to go like that. and then I do this and this is how you don't understand this is something beautiful and I love this color palette yes and then whenever you want whichever side you want and then you turn around I don't see your bites are too big in big mouth, big ball It's a little thing fun, little method, McDonald's

chicken

nuggets, pink slime, McDonald's eggs, all white meat, and they just throw it in a giant industrial blender with a bunch of skin and fat and stuff, freeze it and then fry it in tempura.
231 mcdonald s chicken mcnuggets taste test fancy fast food

More Interesting Facts About,

231 mcdonald s chicken mcnuggets taste test fancy fast food...

It's tempura, technically it's tempura batter, as McDonald's calls this tempura batter, they're amazing, like it's the best, it's the best nugget in the game for me, it's never been beat, yeah, never, how do we imagine this e Do we try to beat ourselves at our own game? I have a lot of ideas, I mean, help me get caught up in the

chicken

nugget ecstasy, right, I think we should use some interesting varieties of chicken, I think you're thinking what I'm thinking, one, two, three, yeah, they're gothic chickens, yeah, so the Black Skin like blackish blue, yeah, I'm excited about this because it's a challenge because it's a lot simpler than most of the things we've done in fantasy fashion, but you know there's something incredibly beautiful in making simple things elegant.
231 mcdonald s chicken mcnuggets taste test fancy fast food
I agree, yes, I'm excited, I hope not, and we also have to make honey mustard in buffalo, oh my gosh, boy, oh boy, what shape is this? A boo whale bone. Blue bone. It's a tit. You spit in my eye. Let's do a sophisticated knowledge. Because chicken nuggets are so simple, we must really like to infuse each layer with lots of flavors, but we have a plan to do it right, so we're taking herb de provence, this is like lavender, oregano, thyme, sage, without oregano, marjoram, garlic, no. time, earth, wind and fire, all within this, but urban forest, we will use it to season the chicken, then we have a classic for the peppercorn mixture, we have pink, we have green, we have white and then an ingredient, I'm very, did you do it? let's say four peppercorns green pink white white black pink pink oh black pink I love them yes, that's fine with me too and then we have this amazing sancho peppercorn this actually costs 50 dollars a bottle it comes from the seed of the Japanese plant Prickly ash is sort of a green variation of Sichuan peppercorn, so you'll get that kind of mala-numbing effect.
231 mcdonald s chicken mcnuggets taste test fancy fast food
I've never used anything like this, so we're also going to make seasoning for this, so we're making a buffalo. sauce we have fresno chiles for that and we also have chiltepin chile, which is a kind of very small tree chile that is from Mexico, it is incredibly expensive and very, very tasty. We are also in favor of vinegar as we have white balsamic. The 15 year old white balsamic in there looks thick and then we're going to make a

fancy

honey mustard, so I thought what better thing to make honey mustard than mead, which is actually fermented honey liquor, shut up and then. we have avocado blossom honey, one of my favorite variations of honey, it's much more earthy, I smell it, yes, yes, it looks so dark I don't think I've ever had a waterfall, no, no, no, no, no .
Sorry, seriously, I combed it, it smells beautiful, much earthier, much less floral than your typical wildflower clover, orange, lots of honey, etc. Wow, so to add that earthy flavor to the honey mustard, we're going to add some black truffle. mayonnaise in it, you're adding mayonnaise in the mustard, you have to add mayonnaise in the mustard, crazy, every good honey mustard has mayonnaise in it and we're not having this fight right now, mustard for honey mustard, we're using it, He is actually Mr. World. pitbull mustard ancho come on the show come make nuggets with us and then for the chicken nuggets we have a whole chicken so this is a silky black chicken.
It has this beautiful white plumage in the wild, but it has this dark black skin. and then this kind of blue black meat that I've never worked with before I fried some silky chicken wings once, huh, it was pretty wild, but we're actually going to break that down and grind up all the parts of the silky chicken. including some skin and we're going to cut that up with some duck breasts we want that night meat yeah nicole open up the piester resistance there the soul of Marcellus Wallace no it's the ace of spades yeah so we have Armond de Brignac, also known as Ace of Spades Champagne. this is owned by jay-z he's trying to turn it into jc he owns this daisy jay-z is as much a part of this as anything else it's not it's me you jay and beyonce right now in this kitchen this is crazy we're actually We're going to make a tempura batter with that because we're talking about honestly sacrilegious, it's not, we're going to drink some of course, oh my gosh, I'm so excited.
Have you ever seen the music video when Beyonce is in the hot tub and then? she likes to pour the bottle like she doesn't even care when I'm making the tempura, I just want to pour it past her like I don't even care, it means the show is just an excuse to drink at work. Yes, Nicole, when you took krav maga classes, did they teach you how to disarm a man with a knife? Yeah, you said stop it, oh my gosh, that's okay, so let's start breaking down these silky chickens, so let's try it. and I use meat from every part of the silky chicken.
I always like to remove the wings. The first wings are a really easy thing to start with. I do it a little differently than you. I don't just start cutting so the The first thing I do is just take a wing and I like to pull it out of the socket, yeah, and a chicken is like a puzzle, right, it's very lemony and anatomical, so you just go and you just have to take out the bones, you can see it in reality. exposed and then place the knife on that ridge, so you can also remove it and use it as earrings oh my gosh, I want to turn all of this into an earring.
We are going to start a full line of dead animal jewelry. Go to Mytical.com to purchase, just rinse the chicken meat, okay now I'm just removing the breast, this is where we'll get most of that meat from, but honestly the silkies have such small chicken breasts How does it look? It looks pretty good, I mean, I have a nice solid chicken breast that's a beautiful fillet, so I'm going to pop it into the meatball kobe, real quick, we're just going to take this duck breast and I'm going to cut it up. in big chunks again, McDonald's, their chicken mcnuggets are all white meat, but that's what satisfied the health-conscious parents because they said let's have our fried poultry served with the giant coke and fries and make it healthier by using all white meat and then they made it worse, so let's reverse that curse and go back to dark meat chicken mcnuggets.
We're making the chicken mcnuggets with darker meat, I mean look at the color palette we're working with here we have black, blue and red it's like my chemical romance chicken this is the hot topic of chicken so I'm going to start grinding or I'm going to wait for your spices to roast, start grinding, start grinding. I'm going to toast the slices, mash them, and then we'll mix them up as we go. I have another question: what is that? Can I wear gloves? Why did I just get my nails done? We have taken an active stance against gloves. in this kitchen from the beginning three two one that's pretty messy I love that nicole jam

fast

er I'm trying it oh no no no no no I broke we have to jam we have to jam we probably should have cut the poultry into more pieces little ones like this it's a good thing for them to see how it just turns meat into a face, this is what McDonald's does with their nuggets that they put in a giant industrial blender, they turn it into a slime that looks like a pink star, that's what we're doing, but with the metal chicken Can I take this off for a second?
I think we should probably unscrew it and see what's going on inside, yeah, yeah, oh, we probably have some skin, come on, we need a toothpick, okay, get a toothpick, oh brother, this is straight. up slime you have to stick a brush in there yeah there it was skin it was skin fun tip when you're grinding silky chickens don't put the skin in the grinder because it'll get stuck in there and then you'll get tube paste I know what you're saying Josh this It's called

fancy

fast

food

, it looks like normal, disgusting poultry pasta. Wow, look at all this beautiful ground poultry, look at all those chickens that turned out so good, yeah, because we're.
Well on our job, no problems, no problems and look at Nicole's nails intact, okay Nicole, can you go ahead and salt that chicken meat? I'm going to go ahead and take these beautiful Sanchez peppercorns, that provencal herb and our other four peppercorns, this is a five peppercorn. chicken, that's a lot, I'm just going to turn the step into powder because we want to season the meat throughout the balance. I'm doing well, so this is supposed to leave me with a numbing quality, yes, just a little bit. that slight stinging sensation on the palette, then you also get all that floral character from the lavender, so I'm just going to give this a strong spritz which is very interesting to me, yeah, yeah, it's like a flavor profile that I I've never had it before, yeah, mash, do you want gloves?
Okay, yeah, there you go, Nicole, ruin that pretty manicure. It's okay, it will be ruined anyway. You shouldn't have nice things if you're going to work here. Oh, that's what's numbing, what's numbing. established right now it feels like electrocuting your mouth which is great and that's why this is 50 bucks a bottle so we season our chicken pasta and now we have to shape it into nuggies I'm so excited yeah , lube me up, Chris, thanks. You have to start with a ball and then you are going to shape it. This is the most disgusting thing we've ever done.
Oh, we have a lot of skin. two four six eight ten we're done, they're cold now we have our chicken nuggets, these will be tempura and fried in that arm over champagne brinyak but now we have to make our sauces oh my goodness, we're making buffalo sausages Buffalo sauce, right, It is a combination of clarified butter with a kind of vinegar and chili. Did you get ghee on purpose for the buffalo sauce? Yeah, not at all, but okay, okay, so we'll start to clear that up, which means you're extracting all those milk solids, yeah, from the butter and then leaving it with just the liquid parts that will mix together very evenly with our chili, speaking of chilis, what the heck did we get?
I did it, great cooking skills, thank you. Do you want to start removing the seeds from the chiles and I'll take out some garlic? I need gloves What are you talking about gloves? Why do you require so much maintenance? It's something new I learned. You commit once and you think I'm going to do well, so Nicole will do that. I'm going to go ahead and take garlic. I really love garlic in my buffalo sauce that heats up quickly, so now I'm going to take my garlic. We are going to hit it with the heel of the palm to get our garlic. and then we're going to start infusing this into all of this balsamic vinegar.
I'm going to try it. I'm going to try it because it's very nice and a little syrupy, which a lot of people like, oh my goodness, it's beautiful, oh. It's almost something sacred, it's very sweet but also has a simply beautiful acidity. In fact, you

taste

grapes very well. That is beautiful. We're going to turn it into buffalo sauce, so now I'm going to remove the knife that I have. a swipe with the heel of your palm on my garlic, I'm going to be a quick swipe, so now we're just going to dump the garlic into the vinegar, we're going to infuse it all and the garlic should help emulsify this into the butter and it should also add it. . the chiles, yeah, so go ahead and add the chiles and all we're going to do is let them soak for a couple of minutes and then we're going to mix everything with the butter that we're waiting for. that foam rises to the top right, which is butter milk fat solid things solid solids yes, I made thisBefore I went to culinary school this was one of the first things I learned my name is Nicole I went to culinary school I went to hard knocks culinary school Do you want me to take some of the best out of it?
Yes, I trust you, but you know you went to culinary school. Why are you laughing at me? I left those more educated than me, I don't think. I'm more educated than you. I failed in the introduction. Spanish, do you know what fresno means in Spanish? That's harder, but uh, I'm consado, look at that, yeah, so Fresno peppers were fresno means fresno, but it was actually a farmer who grew these peppers, invented them in 1952 and named them. After Fresno, Fresno, did you know, was the first city to get Doritos Locos tacos? No, but that's very interesting. Do you know anything else about Fresno?
Josh. Yeah, they have a big convention center that I once threw shot put at when I was a strapping teenager, so let's go ahead and pour all the chilies and the garlic and all that beautiful white balsamic in here and then we're going to mix this up. and then we'll just mix it with butter nicole, you gotta go, oh, it's nice and steamy, I love that you're going to have this mead, which is fermented honey liquor. It was fashionable for 13th century kings to drink it, which makes it elegant and good for dipping nuggets, it smells like manushevitz, let me snort.
It smells like a chef's man, this smells like childhood, yes, so people don't tell you this, but we Jews get drunk from an early age a smile of fortune, how interesting we become as religious drunks, as if it were drunkenness or piety , did you know? I mean, why would you drink all four cups of wine at a Passover? I just dip my finger in the grape juice. Do I just pour all this out? Yes, pour everything. Let's essentially reduce it to a meat syrup. and then we want to cut that with honey as well and then that will reduce, we'll mix it with this beautiful elegant French lamb and then we'll let it mix with the mayonnaise, but now we have to mix. this, ah, I'm going to go up, I'm going to let all the chili spin, so I'm going to add a little bit of this, I'm going to eat it, I'm going to add some salt smoked cherry and I think it's really going to let this buffalo sauce sing.
Looks great. That reduces the horror. Should I start adding the honey and mustard now? Yes you can. I would say wait with the mustard. You can add honey completely. Now Josh, just breathe through it. Nicole plays across the pan, I'm going to try to slowly add the butter and yeah, we don't want to overheat this, let's see if it's enough. Wow, impressive, impressive, what a beautiful color. I want a sweater of that color. Oh my god, you look so good. You pinch me Do you know what I did? Oh, of course, I know how to do it.
I know how to knit. Are you kidding? I don't know how to do anything other than cook and lift what you have. Oh, I thought it was going to be like this. Be like a salt spray, well let's see what it

taste

s like, so this buffalo sauce is a little spicy right now, but when it hardens and reaches room temperature, all that clarified butter again won't solidify again and should become pleasant. and slimy do you want to try it I would love that doesn't have to be so delicious yeah, what does it look like? I think it's pretty good.
I think we can start adding mustard. Okay, cool down and then we have to leave it. cool before adding our mayonnaise because you don't want to cook the mayonnaise you will stir it oh this smells so good buddy everything smells so expensive right now it smells like Sophia Lorenz's bathroom who is Sophia Lauren how much? everything, everything, yes, put all that mustard there, you have to hit it, wait, wait, you have a heavy hand and you're going to hurt yourself, but shift with caution, palm and heel strike, how's that boss that's looking? Pretty good, so we just need to let it reduce, then we'll cool it, then we'll add our mayonnaise and then I think we're good, season it, you can season it, that was good, good job.
I'm going to do the Beyonce thing, what is the Beyonce thing? Pay it and I'll show you what Beyonce is and then JC comes in with the mayonnaise and says. What we're going to do now is we have to take this, we have to start Nicole stirring this. with the chopsticks we don't want to mix that too much and then we add mayonnaise because a lot of people add eggs, but egg whites have moisture. Japanese mayonnaise is an emulsion of egg yolks and the oil has a little msg. too and that will help this crisp up, it will disperse the oil, yeah, more champagne, I'm Beyonce now, no, you gotta have a stinky face, like it's yours, like you own the brand, it's a single effervescent face , okay, so we.
We're getting our oil and again, that's this Japanese tea seed oil that has a very high smoke point. Many people say that tempura was originally made with sesame oil, but it has an incredibly strong flavor, then the flavor changed to tea seed oil, but now that. Canola and greens are a lot cheaper, people normally use them, but here it's not cheap stuff in fancy fast

food

, so we use tea seed oil, it has a very light flavor profile but is slightly aromatic, so you should get a really nice flavor. It has a delicious flavor, these will lower the temperature of the oil a little.
I'm not too worried about that, it's okay, I'll flour it first. Usually you wouldn't even flour the tempura first, but usually ground chicken isn't tempered either, so We're in cool uncharted territory, we're dropping it in, flip it with your chopsticks, how's that? That's good, that looks good, okay, pick it up, drain it and then very gently swish it around in the oil, yeah, yeah, and release it, it should work I think. The oil smells very very good, it's like a really intoxicating oil smell, it almost reminds me of roasted barley, in a way we are getting a good amount of rice out of this tempura batter that normally wouldn't come out again.
We added a ton of The champagne that's in there just tipped itself over. Did you see that these nuggets are so elegant that they will turn over on their own? They are self-aware. Alright. I'm going to start dropping seeds into the flour into the dough, but we want to do that. this one at a time to hopefully give them as much attention as possible when my chopsticks touch the actual tempura batter, it's crunchy, it's like touching a stone, that's how good I think it's pretty good, it doesn't look much like a minute but you see that it is very juicy and that dough is incredibly crunchy.
I'm going to use my hands, I think no, no, I think that's the right move and then you can pass it back and forth, but Joshua splashes it on me. I want to be fancy hands they're fancy Nicole did you ever hear like a handmade suit this is a handmade mcnugget alright here we go oh it's a little bit taller than 180. What does this one look like? I don't know, it looks more mcnuggety because this one is a little pancakey, the batter turned out a little thick since the pastry flour really hydrates, I love what's going on, you like this, I like this is really amazing, You see, I mean, this has that mcnuggety look to it a little bit. look at the dark chicken meat underneath it has that really lacy ultra crispy dough i think this is the way to do it nicole amazing nicole we have our mcbougie mcnuggets oh you shouldn't have nicole would you marry my nuggets no, I'm spoken for thank you?
Although this is uncomfortable, let's see how they compare to the og mcnuggets. What about sausages? We haven't been married for two minutes. We're already fighting, so technically they're battered tempura, but I think we have a much more traditional tempura. breaded in ours these will be extra extra light and crispy they are a little bigger and much darker meat we have to try them to remember how good they are that was really good God Read how it's going to be better it's going to be better I don't know, but I feel like I'm back in dance class.
My mom used to take me to McDonald's after dance class. Give us a spin. She didn't learn anything. Okay, now we have to try our fancy nuggets. We have our sauces. I've been. practicing this face for a long time nicole, let's dive in I'm really excited to try them I'm really curious I have my eye on this one they're so plump I know Josh before we dip will you be my salsa boss oh god? God, oh my God, right here, I actually never thought this day would happen. It was like I saw all the other girls.
I never saw them. They look so beautiful. I look like trash. I'm a trash raccoon. I live in a dumpster. Well wait. I have to do the method right. This is still a beautiful color palette. This is a beautiful color palette though. We have everything so beautiful. All the currants and other things that were in that mead. mm-hmm. All Fresno chiles. This is wild. The applause cannot be crossed. pollinate, okay, that tempura, although oh my goodness I'm getting all that sancho pepper, yes I can actually see the silky skin of the chicken in there, this is crazy, think about the floral character of the lavender and the sancho pepper , all those beautiful flavors are. reflecting honey mustard so well that it literally tastes like McDonald's honey mustard, except each flavor is like an exponent turned up to 11.
I thought it was impossible to make a McDonald's chicken mcnugget better, literally, we took everything and made it we increase. an exponent because like if you tried all the white pepper at McDonald's, we have five peppercorns plus the Sichuan peppercorns, which gives me that little bit of numbness. We take the buffalo sauce, add much better peppers, much sweeter butter, much more floral vinegar and then this is it. It has all that heady aroma of that fancy French mustard, oh my gosh, I have to ask you how much did this cost, honestly, a bargain, you know, 231 dollars and 19 cents to make all this, but that's after taxes, you know what we do . charitable donations in the program.
I can't believe it took you so long to make them, but honestly, it's worth it. People have to go make them at home. Withdraw your 401k. I don't know what a 401k is. Thank you very much for stopping by. At Mythical Kitchen, we have new episodes for you every week. Nicole and I have a new episode of our podcast. A hot dog is a sandwich that comes out every Wednesday wherever you get your podcast. Hit us up on Instagram at Mytical Kitchen with photos of your mythical. The dishes under the hashtag Dreams become food. See you next time.
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