You know what, I was entirely on board with the article until she got to this point. What sort of maniac blows off the sauce? The heart and soul of the chicken tender? And this woman is a...
You know what, I was entirely on board with the article until she got to this point. What sort of maniac blows off the sauce? The heart and soul of the chicken tender? And this woman is a professional too. You want plain flavorless food, have some buttered toast. This article disgusts me.
I can't imagine what life is like where your sense of taste is so dulled that chicken tenders appear to be flavorless, let alone buttered toast! If there was a criticism I could give to most...
I can't imagine what life is like where your sense of taste is so dulled that chicken tenders appear to be flavorless, let alone buttered toast! If there was a criticism I could give to most chicken tenders, it's that they tend to be overseasoned with salt!
The chicken itself should have plenty of flavor, since it starts with brined chicken. That is then combined with a deep-fried crust which has flavors from the egg, wheat, and seasonings - salt at minimum, but it can also have basil or black pepper or garlic or thyme or any number of spices and herbs. The deep frying leaves you with the savory greasy oil.
If you really can't taste any of this, what do you normally eat that makes you blind to all of this?
I actually agree with you - tenders do have a flavor on their own, seasoning in the breading and marinade is vital. Certainly understated, but flavor nonetheless. I was more making reference to...
I actually agree with you - tenders do have a flavor on their own, seasoning in the breading and marinade is vital. Certainly understated, but flavor nonetheless. I was more making reference to the fact that the author actually prefers plain unsauced chicken tenders - sauce is a vital component. If you want plain, other options are better suited.
100%. I don't even eat chicken anymore and you're right. Like, of all the meats, chicken is the most flavorless, the most needing of sauce. To say chicken tenders shouldn't need it is just lying,...
100%. I don't even eat chicken anymore and you're right. Like, of all the meats, chicken is the most flavorless, the most needing of sauce. To say chicken tenders shouldn't need it is just lying, honestly.
This series of passionate responses regarding commentary of uncompromising journalism about chicken tenders has made me laugh harder than anything else has today. Thank you. I always had a...
This series of passionate responses regarding commentary of uncompromising journalism about chicken tenders has made me laugh harder than anything else has today. Thank you. I always had a weakness for buffalo sauce.
Mmm, yes, I've had some that are quite good. You've hit the nail on the head with your second sentence! Oh, and they're not around where I am .. I'm in a pretty meat-heavy area.
Mmm, yes, I've had some that are quite good. You've hit the nail on the head with your second sentence!
Oh, and they're not around where I am .. I'm in a pretty meat-heavy area.
I dont know if I agree with that. Roast and rotiserie chicken can be quite delicious on its own, even when the only thing done to it was brining the bird beforehand. But when it comes to pork...
I dont know if I agree with that. Roast and rotiserie chicken can be quite delicious on its own, even when the only thing done to it was brining the bird beforehand. But when it comes to pork chops or loin, even when brined, without apple sauce, mint jelly, gravy, or heavy seasoning, I genuinely don't know how anyone eats it. It's so bland otherwise.
I was about to agree, but what about turkey? That's the most flavourless meat I think I've ever had. Even my mum, who is a culinary sorceror, uses the gravy, stuffing, cranberries,...
I was about to agree, but what about turkey? That's the most flavourless meat I think I've ever had. Even my mum, who is a culinary sorceror, uses the gravy, stuffing, cranberries, pigs-in-blankets and chestnuts to spice it up. These years we've switched to lamb for the holidays instead, since it's much nicer either hot or cold. Cold lamb sandwiches are so good in the evening when you're too plastered to cook.
I daresay that most meats on their own are pretty bland. Turkey is perhaps the prototypical example of this (even more than chicken, which, you know, everything is said to taste like), but I think...
I daresay that most meats on their own are pretty bland. Turkey is perhaps the prototypical example of this (even more than chicken, which, you know, everything is said to taste like), but I think that's because too many of us have had poorly prepared turkeys, where someone just went to the grocery store and bought a Butterball and bunged it in the oven for however long the instructions said and it comes out dry and flavorless. I don't know much about cooking turkey, but I know it is possible for it not to be so bland and disappointing: a barbeque joint in a town I used to live in would sell turkeys in the weeks leading up to Thanksgiving (I am American after all, though I infer that you are not from your use of "mum" and "flavourless"). They'd do all the prep and cooking, and you'd just go and pick it up sometime before Thanksgiving Day and store it in the fridge and pretty much just put it in the oven to reheat it when you wanted to serve it. Like I said, I don't know much about cooking turkey so I can't even begin to speculate about how they prepared it, but it was the most delicious turkey I've ever had in my life. Juicy and flavorful like no turkey I'd ever had before, it was like this BBQ joint felt like they had to help the humble turkey atone for every shitty holiday turkey that had been served at every shitty family holiday dinner ever.
Yeah, I'm in the UK. It could be, then, that all the turkeys they sell in supermarkets here are just pretty bland. It's also difficult to find a place here that serves burgers or poultry that...
Yeah, I'm in the UK. It could be, then, that all the turkeys they sell in supermarkets here are just pretty bland. It's also difficult to find a place here that serves burgers or poultry that aren't bland and dry. The best chicken I ever had was from a kebab place down in London. Thank goodness for immigrants, or the food here would be preeeeeeeeeeetty baaaaad.
I can see the origins of this take, but I'd have a hard time making this umbrella statement. I wanna be clear up front: if I'm getting nasty with some tenders, I'm dunking them in honey mustard...
I can see the origins of this take, but I'd have a hard time making this umbrella statement. I wanna be clear up front: if I'm getting nasty with some tenders, I'm dunking them in honey mustard every bite, but there are times when the tenders are so excellent that I've found myself foregoing the sauce because the inherent cronch is so good.
You know what, I was entirely on board with the article until she got to this point. What sort of maniac blows off the sauce? The heart and soul of the chicken tender? And this woman is a professional too. You want plain flavorless food, have some buttered toast. This article disgusts me.
I can't imagine what life is like where your sense of taste is so dulled that chicken tenders appear to be flavorless, let alone buttered toast! If there was a criticism I could give to most chicken tenders, it's that they tend to be overseasoned with salt!
The chicken itself should have plenty of flavor, since it starts with brined chicken. That is then combined with a deep-fried crust which has flavors from the egg, wheat, and seasonings - salt at minimum, but it can also have basil or black pepper or garlic or thyme or any number of spices and herbs. The deep frying leaves you with the savory greasy oil.
If you really can't taste any of this, what do you normally eat that makes you blind to all of this?
I actually agree with you - tenders do have a flavor on their own, seasoning in the breading and marinade is vital. Certainly understated, but flavor nonetheless. I was more making reference to the fact that the author actually prefers plain unsauced chicken tenders - sauce is a vital component. If you want plain, other options are better suited.
100%. I don't even eat chicken anymore and you're right. Like, of all the meats, chicken is the most flavorless, the most needing of sauce. To say chicken tenders shouldn't need it is just lying, honestly.
This series of passionate responses regarding commentary of uncompromising journalism about chicken tenders has made me laugh harder than anything else has today. Thank you. I always had a weakness for buffalo sauce.
Buffalo sauce is incredible though! Honestly hot wings is one of the very few things I miss as a veg.
Mmm, yes, I've had some that are quite good. You've hit the nail on the head with your second sentence!
Oh, and they're not around where I am .. I'm in a pretty meat-heavy area.
I dont know if I agree with that. Roast and rotiserie chicken can be quite delicious on its own, even when the only thing done to it was brining the bird beforehand. But when it comes to pork chops or loin, even when brined, without apple sauce, mint jelly, gravy, or heavy seasoning, I genuinely don't know how anyone eats it. It's so bland otherwise.
Part of it, for me, is also that my family are chicken multiple times a week when I was a kid. I got pretty tired of it.
I was about to agree, but what about turkey? That's the most flavourless meat I think I've ever had. Even my mum, who is a culinary sorceror, uses the gravy, stuffing, cranberries, pigs-in-blankets and chestnuts to spice it up. These years we've switched to lamb for the holidays instead, since it's much nicer either hot or cold. Cold lamb sandwiches are so good in the evening when you're too plastered to cook.
I daresay that most meats on their own are pretty bland. Turkey is perhaps the prototypical example of this (even more than chicken, which, you know, everything is said to taste like), but I think that's because too many of us have had poorly prepared turkeys, where someone just went to the grocery store and bought a Butterball and bunged it in the oven for however long the instructions said and it comes out dry and flavorless. I don't know much about cooking turkey, but I know it is possible for it not to be so bland and disappointing: a barbeque joint in a town I used to live in would sell turkeys in the weeks leading up to Thanksgiving (I am American after all, though I infer that you are not from your use of "mum" and "flavourless"). They'd do all the prep and cooking, and you'd just go and pick it up sometime before Thanksgiving Day and store it in the fridge and pretty much just put it in the oven to reheat it when you wanted to serve it. Like I said, I don't know much about cooking turkey so I can't even begin to speculate about how they prepared it, but it was the most delicious turkey I've ever had in my life. Juicy and flavorful like no turkey I'd ever had before, it was like this BBQ joint felt like they had to help the humble turkey atone for every shitty holiday turkey that had been served at every shitty family holiday dinner ever.
This is a big reason why it was easy for me to be vegetarian in the beginning, tbh
Yeah, I'm in the UK. It could be, then, that all the turkeys they sell in supermarkets here are just pretty bland. It's also difficult to find a place here that serves burgers or poultry that aren't bland and dry. The best chicken I ever had was from a kebab place down in London. Thank goodness for immigrants, or the food here would be preeeeeeeeeeetty baaaaad.
Turkey is trash. There I said it
I can see the origins of this take, but I'd have a hard time making this umbrella statement. I wanna be clear up front: if I'm getting nasty with some tenders, I'm dunking them in honey mustard every bite, but there are times when the tenders are so excellent that I've found myself foregoing the sauce because the inherent cronch is so good.