If you've ever wondered how McDonald's make their chicken nuggets taste so great, the answer is a concoction of around 40 ingredients — including dextrose, a sugar also used by shoe makers to make leather more pliable. Oh, JOYS.
Food photographer Dwight Eschliman and food writer Steve Ettlinger have teamed up to create a new book, which deconstructs different foods and shows what the breakdown of ingredients actually look like when they're separated and photographed next to each other.
The results are MIND-BLOWING and also make us feel a bit guilty about that 4 a.m. McDonald's on the weekend. A bit.
To make the nugget, seasoning, batter, bread crumbs, and fry the chicken nuggets, McDonalds uses:
- White boneless chicken
- Water
- Food starch-modified
- Salt
- Autolyzed yeast
- Salt
- Wheat starch
- Natural flavour (botanical source)
- Safflower oil
- Dextrose
- Citric acid
- Sodium phosphates
- Natural flavour (botanical source)
- Water
- Bleached wheat flour
- Niacin
- Reduced iron
- Thiamine mononitrate
- Riboflavin
- Folic acid
- Yellow corn flour
- Bleached wheat flour
- Food starch-modified
- Salt
- Baking soda
- Sodium acid pyrophosphate
- Sodium aluminum phosphate
- Monocalcium phosphate
- Calcium lactate
- Spices
- Wheat starch
- Dextrose
- Corn starch
- Canola oil
- Corn oil
- Soybean oil
- Hydrogenated soybean oil
- with TBHQ
- and Citric Acid to preserve freshness of the oil
- and Dimethylpolysiloxane to reduce oil splatter when cooking
Bloody hell.
H/T: Daily Mail, Cosmo UK