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Posted at March 29, 2015, 8:02 pm: Hi, I had planned a breadcrumb stuffed chicken roulade as my main course for a set dinner in an event catering project. I wanted to seal the roulade so that it will have a nice golden crust. The roulades i only did before is steamed (no breadcrumbs inside) and deep-fry. That's where the problem lies... After rolling the chicken with cling wrap and removing the wrap soon, i don't think that it will hold it's shape well enough for sealing. I thought of a few ways to cook the chicken but am not sure which is the best: I thought of steaming it for a short period of time with the plastic wrap on so that the protein outside can coagulate and hold it's shape. Then i seal it and finish in the oven. But i'm afraid due to the moist cooking method, the breadcrumbs inside will turn all soggy during steaming. Another method is to bake first with the wrap and then seal it on the grill. But i'm not sure if the plastic will melt due to the high heat in the oven. The third method is to use string to tie the roulade up instead of plastic wrap. Then i seal it for crust and colour and bake as usual. The problem with this method is strings won't give me a nice tight roll and the strings will hinder some parts of the chicken in contact with the grill. Anyone to enlighten me on the best method to get out of this puzzle? Original of the message was taken from http://www.cheftalk.com/forums/ Replies:boychef, Sounds like you have a bit of a problem.steaming meat WITH plastic wrap on? Yikes. Hi, My roulade is individual boneless chix thigh with a layer of her... I make stuffed chicken roulade quite often. Easy. Thank you for your suggestion. After pounding and stuffing, wrap each roulade very tightly in pre-moi... Hi, thanks everyone for the info and suggestions. Other Topics of Chef Talk:I'm new, and I"m a coconut milk junkie (recipe included)you know, ive been thinking and,,,,... Politicians at Farmer's Markets..... Re-Planning my trip...Need a little help Croissants - The best recipe for the first time? Shark Door County or south of Buttercream musings Stock English Muffins - HELP un-warping rondeau pans Celebrity Cooking Showdown Oven for home Wine importing... Pulled Sugar for Dummies Spice list new here Rookie that needs help please! Sugar with Notter Italian in Puerto Rico How to get a job....: ) Gratuity? sodexho vs aramark how to start a catering business Blooming Onion Please read this Welcome Forum Message First Rejects! The Cookbooks You Never Got Into Palace Cafe Centerpiece for House Tour chicken question Chef Adam in San Francisco looking for a recipes, Glassage I'm CaryAnne New UK Catering specific Forums Le Coq au Vin in Orlando Birthday Cake - white cake New Girl CIA Students? cake recipe for special diet? Cafe Madeleine in New Orleans What Style of Cuisine do you cook? |