Chef Forum banner
1 - 1 of 23 Posts

· Registered
802 Posts
If you look at the history, you'll understand it was Mc D's that developed and first used the glue for Mc nuggets. The emphasis was on perfectly portioned chunks,( a 1/4 oz +\_ tolerance times a bazillion portions works out to a lot) not necessarily cost effectiveness, but cost is a pretty good bonus too.

What does a high volume catering (airline) kitchen do with a boatload of tenderloin trim? Turn it into Stroganoff? Or glue it back together for perfect 3.5 oz medallions?

In the end, you get what you pay for. An airline can order 2000 beef tenderloin without glue, or with, but there will/should be a price difference. That is the choice the customer should make, not the kitchen....
That's completely false. There is no TG in McNuggets, it wasn't "developed" by Mc'Ds. Where did you get that idea?
1 - 1 of 23 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.