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Posted at March 29, 2015, 8:59 pm: Hi I'm planning a breadcrumb stuffed chix roulade as my main for an event catering. I only did steamed, poached and deep-fry roulade before. This time round, i wanted a roulade that is sealed on the grill and oven-baked as it looks more appetizing. The problem is wrapping the roulade with cling wrap and then unwrapping it again, i don't think the roulade will hold it's shape well enough to seal I thought of a few ways but couldn't decide which is better I thought of steaming it briefly enough for the protein outside to coagulate and then removing the wrap and seal and bake as per norm. But i'm afraid the moist cooking method will turn the breadcrunbs inside all soggy Another way is to bake it in the oven with the plastic wrap to hold its shape and then seal it. But i'm afraid the plastic will melt due to the high temp in the oven The third method is to tie the roulade up with strings and den seal and bake. But this method wouldn't give me a thight roll. Besides this, only part of the roll will be sealed as the stings will be in contact with the grill Anyone to help me out of this puzzle? Original of the message was taken from http://www.cheftalk.com/forums/ Replies:If you take your chicken breasts and between two sheets of plastic wra...Other Topics of Chef Talk:Factory tours USATrans Fat! Chefs to be included in Terra Madre 2006 Can Salmon One item and one item only! Oily Pm Oh Oh Who Am I? Hatco Quick Thaw chocolate showpiece pictures Forschner knives Scottish Morning Rolls baker roasting peppers German cooking A book for professional cooking basics? I'm glad I found this site Ms. Linda need a suggestion for a spicy shrimp dish Robot Coupe Greetings from L.A.... My boss is crazy peanut butter crisps Where is catering out of one's home permissible by law? Need advice on cooking demos Hello Just What Goes into it? eclair problems I'm bewilldered and confused! Vegetarian seaweed caviar Hello Allow me to introduce myself -from myself Spinach Ban Lifted Food Buyer Hello from Georgia Cold Springroll Wraps.... Great service! Hi Everyone Check this out!!! Wine importing... shipping a pie culinary student creating a plate presentation. Welcome to our new home Who owns the recipe? What is the French term for Using COCONUT OIL as an Alternative to Vegetable Shortening? Lets Thank David... |