Robert C. Baker
Robert C. Baker (December 29, - March 13, ), was the inventor of the chicken nugget, and a member of the American Poultry Hall of Fame.
Education
Baker got a bachelor's degree from Cornell University in His majored in pomology at the university's College of Agriculture.
Career
Robert Baker traveled the world innovating how people eat and view chicken. Accredited to him are more than 40 poultry, turkey and cold cut innovations, making him the "Thomas Edison of poultry". In particular he found a revolutionary way to bind breading to chicken, and he co-invented the machine responsible for deboning chicken.
He spent his entire academic life at Cornell University (), and published some research papers. In he founded the university's Institute of Food Science and Marketing.
Baker was elected a fellow of the Institute of Food Technologists in
Trivia
- When Baker invented the chicken hot dog, naming was difficult. Men preferred the name bird dogs and women preferred chicken franks.
- McDonald's is often falsely credited with the invention of the chicken nugget. In fact Baker published his chicken nugget recipe in the s as unpatented academic work, whi
The Father of the Chicken Nugget
We think we know the chicken nugget: small, salty, and spongy, derided by Michael Pollan and reviled by Jamie Oliver, who recreated them on camera by whizzing a chicken in a food processor and forcing it through a sieve. We know that children adore them, that parents are conflicted about them, that public-health campaigners despise them for sparking an epidemic of obesity. We know we can’t get away from them: There are nuggets at almost every fast-food chain, on almost every restaurant kids’ menu, and in almost every supermarket freezer: breaded or naked; fried or grill-marked; gluten-free or organic; shaped like alphabets, dinosaurs, or stars.
We know almost everything about chicken nuggets, except who is responsible for them.
Credit, or blame, usually goes to McDonald’s, which sold its first McNuggets in But the probable inventor of the nugget is a Cornell University professor named Robert C. Baker who died in , and who proposed a prototype—a frozen, breaded “chicken stick”—in
Baker was a professor of poultry science, and a chicken savant. He and his graduate students dreamed up the first versions of products we now take for granted: chick
Chicken nugget facts for kids
For longer strips of fried chicken also known as nuggets in some places, see Chicken fingers.
Place of origin United States Created by Robert C. Baker Invented s Serving temperature Hot Main ingredients Chicken meat or plant-based ingredients Ingredients generally used Breadcrumbs or batter Similar dishes A chicken nugget is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked. Developed in the s by finding a way to make a coating adhere, chicken nuggets have become a very popular fast food restaurant item, and are widely sold frozen for home use.
History
The chicken nugget was developed in the s by Robert C. Baker, a food science professor at Cornell University, and published as unpatented academic work. Bite-sized pieces of chicken, coated in batter and then deep fried, were called "Chicken Crispies" by Baker and his associates. Two problems the meat industry was facing at the time were being able to clump ground meat without a skin and producing a batter coating that could be both deep fried and frozen without becoming detached. Baker's inn
The Early Days of Breaded and Fried Chicken
Chicken nuggets, those tasty, bite-sized morsels of breaded and fried poultry, have become an integral part of modern fast food culture. From kids’ birthday parties to late-night college cram sessions, chicken nuggets have been a staple of convenience and indulgence for decades. But have you ever wondered where these crispy, juicy treats came from? The story of chicken nuggets is a fascinating one, full of twists and turns that span multiple continents and centuries.
The Ancient Roots of Breaded and Fried Chicken
The concept of breading and frying chicken can be traced back to ancient Rome, where chefs would coat chicken pieces in a mixture of flour, eggs, and spices before deep-frying them in olive oil. This technique, known as “fritto misto,” was a staple of Roman cuisine and remained popular throughout the Middle Ages.
Fast-forward to the 17th and 18th centuries, when European immigrants brought their own versions of breaded and fried chicken to the Americas. In the Southern United States, cooks would often coat chicken pieces in a mixture of flour, cornmeal, and spices before frying them in lard or bacon fat. This dish, known a
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