Practice roulade

theyolksonyou

inspired by @20stone and @cen_tex_smoker in @20stone turkey confit post, I think I’m gonna do a dark meat roulade for thanksgiving.  Tonight I practiced.  Chicken breast.  Took three breast skins and still didn’t have enough.  

SV at 149 for two hrs and fried for the finish.  Served with a raspberry balsamic reduction, herb roasted butternut squash and brown butter sautéed bellas.  

Thanks for lookin 

tarheelmatt

That's some good groceries right there!

lousubcap

I would inhale that.  Most eggcellent.  Congrats on a new cooking adventure. 

johnnyp

Looks great! 

northGAcock

Goin Texan I see. I’d hit that with them...and you.

johnnyp

Holla at me about SV methodology. 

did you SV in the Shrink wrap tube? Par freeze before the vacuum seal? 

theyolksonyou

@johnnyp wrapped in plastic wrap, in the freezer for about 30 min.  Vac seal. Into the fridge for a while.  I was ahead of schedule.  Then in the bath.  

Could have left left in the freezer a bit longer.  Not the best shape.  

johnnyp

@theyolksonyou thanks.  I’ve been meaning to try a SV Roulade. I just haven’t gotten around to it.

SciAggie

That looks fantastic. Another cook I MUST do soon. 

johnkitchens

It sure does look good from here Jason! 

theyolksonyou

Thanks fellas.  The raspberry balsamic was really good. 

Dyal_SC

Outstanding!

bgebrent

Dyal_SC said:

Outstanding!

This.  Nice work man.

The Cen-Tex Smoker

Great looking roulade! The sauce
sounds really good too. 

The Cen-Tex Smoker

Meat glue?

theyolksonyou

@The Cen-Tex Smoker yes followed your step by step. 

Canugghead

Beautiful! the balsamic reduction took it up another notch.

Sorry for threadjacking, not sure if you've seen this recipe, I did roulade once following this recipe and it came out quite nice.  Don't have meat glue, so I followed the shrink-wrap tight roll technique.
https://www.chefsteps.com/activities/greatest-thanksgiving-ever

caliking

Most excellent cook.