Chicken Roulade
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- Опубликовано: 11 сен 2024
- Rolled-up chicken never tasted-or looked-this good. For full recipe details, visit: www.chefsteps.c...
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remember when chefsteps was this? god this was perfection
I think has to be my favorite chef steps video. The music, the delicate nature of the butchery, everything. Nice work.
Thanks, Elgallo1999!!!
for tracks played in each video. see billboard top 200 : Elevator Music edition.
+Cazmeus Hahaha! Niiiice
+Cazmeus haha. Savage
They made it in-house man show some respect
I've watch so many of your videos now and I have to say "Thank You" so much for bringing the professional kitchen, aspects of it, and it's techniques to everyday curious home cooks that try so hard to emulate what they dine on. My father, was, is a chef, well retired, but you are always one. He taught me so much. I take what he has taught me and with ChefSteps showing me so much more, it just thrills me to no end. Thank you Chef Steps. Please keep them coming.
The best part of this method is the beautiful results. I love doing pate' sous vide style. With roulades you can add all kinds of tasty and colorful ingredients for gorgeous results. Red peppers, carrots look great in roulades. Dried fruit and nuts are fun in pate. MMMMM PATE'
I tried this, but because I didnt have that powder, I used superglue. Also my trash bag were I rolled the chicken kinda melted.
هههههههههههههههههههههههههه
+Safia Eshra are u laughing?
+Mas Mohamad Zulilham Firmansah ايوه باضحك لان الطريقة غريبة شوية :)
Ahahahhah
korencek same
i did it once without the activa, at school we learned to use eggwhites and brush both sides. activa works best tho
This was like...beautiful!
It's so beautiful I'm crying
Just realized that since I have joule I can finally make this!!!! Can't wait.
i love what you guys are doing @chefsteps. keep up the good work!!
I miss these kinds of video. Relaxing musics.
I'm always browsing your recipes and techniques; after seeing this video, I thought to myself couple slices of ham and cheese and bingo chicken cordon blue; I love using your steps to inspire mine, your web and youtube channel are great thought provokers
Made this without the dusting of activa and it came out perfect
Exactly, totally unnecessary. Generation of cooks who can’t work without chemicals.
what the hell is activa?
@@Gohanitos a bit late, but good info. Activa is known as transglutaminase. Its an enzyme that all animals and including us humans produce. Not necessarily a chemical. It binds the meats together with the enzyme providing an appearance of a single slab of meat. Harmless when ingested since the enzymes are cooked off and even killed in the stomach.
i remember doing this at garde manger class at college . this is exactly same way as i learned :)
this music reminds me of seattle , i miss it so peaceful
Earthbound Music + Chicken = Good
Watching the Chefsteps team deboning meat is pure treat o the eyes! Damn that finnesee!!
Talent
Best cooking channel on the Interslut
Excellent Recipe..................
0:39 LOL, LOL, LOL, LOL.
+systemfailure101 Got me all excitet
Which type of Activa are you using and how long is the setting time prior to cooking?
My niece saw this video the other day and asked me to make it for dinner tonight. The look on her face when I explained how we don't have activia or a way to cook it sous vide. ;~;
These videos always make me naturally think about the future. Maybe even about the feasibility of a maximum conservation/efficiency food production future where literally every bit of meat is automatically extracted from a chicken carcass and rendered together as one usable masss using Activa or something. Would that be feasible? I don't know the difficulty of producing Activa, but hey, fun shower thoughts.
Can ı ask you? Where is the buy activa on internet? I m form turkiye ı m write activa on google. I see something weird
can i skip the activa? because i can't find one where i live and is there any substitution for the activa?
sarah aviana if you don't use activa, the product will be more delicate. We explain more in-depth about understanding activa here: www.chefsteps.com/activities/understanding-activa Activa can be found on amazon.
I did this a few days ago. Worked well, aside from pulling the skin, or I just made it more difficult than need be.
Hey, greg honeycutt ! Glad to hear you tried it! Do you have pictures? Let us know how we can help!
I do have some pics. I'll send them soon.
For people asking about Activa: www.chefsteps.com/activities/understanding-activa
followed this recipe ste-by-step (on the site of course) and as I was feeling adventurous I mixed some bacon with Moo Gloo and put inside my chicken roulade! sous vide and deep fried it and ended up with a very beautiful, juicy and delicious diner. Thanks Chefsteps
My Activa came today I'm going to try this at the weekend. :)
How did you get it?
Thanks for ANOTHER great video! You guys are so inspiring! Quick questions: Why did you poke the holes in the uncooked roulade? How could I do this if I wanted to stuff my chicken with cheese/prosciutto? Thanks!
Thank you.
The new induction-based counter top burners seem to control heat well. Would it be possible to use one of these instead of purchasing a dedicated "SV"? I would as well imagine that they are of varying quality. Could you make a recommendation if it were possible, please? Thank you for answering.
are there any health issues using Activa powder? i am thinking of using it to make lamb bacon by combining 2 bellies of lamb to make the cut wider. please advice
So, I'll admit it.. ever since it started to get some popularity, I was generally opposed to Sous Vide. I respected the technique and the knowledge involved with preparing and cooking with the method, but the product it produced never turned me on. I always favored the more... rough... methods, traditional methods, even if the consistency and such wasn't there. I almost relished in the inconsistency as a Japanese pot-maker looks forward to however the flame-fired kiln will create random variations in his stoneware that are inherently beautiful for their natural roughness. Revisiting it now (seven years later?) through this channel and others I must say my interest is more piqued than at first and I may even have to attempt it myself. It's interesting to see the applications creative chefs have come up with to apply the method. What most appeals to me is the ability to prepare various products well ahead of service, and still have very consistent results. Bravo for opening this old dog's mind to some new tricks.
4 years too late, but nevertheless... Sous vide is also indispensable for preparing a weeks or even a months worth of food ahead of time. I season, vacuum seal and then freeze chicken breast or whatever i get my hands on and when the time comes pop it into the machine for a few hours. Next morning only thing that's left is searing it and putting it into my thermos for some yummy food on the go!
Is it safe to cook (even sous vide) with ceran wrap touching the food?
Below 165f
Delicious looking roulades. I'm planning to make some, but don't want to use Activa. From what I've read, transglutaminase is bad. :/ (some type of processed blood coagulant taken from blood of other animals) Hope there are alternatives?
Hi chef please can I ask water temperature? tnks a lot..
Brilliant!
What all was on the finished dish at the end. Just wondering if you don't mind
What knife you use? a petty?
you are the best...
what kind of plastic wrap did you use in this recipe? it's a particular one? or just PVC-free?
What sauce was used at the end?
How much hour you cook the chicken in the SV??
I still can't believe Nick is no longer with Chefsteps
may i know sous vide for how long ?
What kind the dust îs that... Pls
I really like your knife.
were did you bought it?
do you know if I can buy it if I'm in Mexico?
Awsome knifes :)
Haha, thats really interesting! Thank you for the video
AMAZING! KEEP DOING THIS GOOD WORK GUYS! :D
Could you layer in thinly sliced prosciutto between the skin and the meat? Would the Activa bond the different proteins together?
would work same way as both are proteins.
One Question, Whats happens if I dont put the activa rm?
Chef pls tell me how long it will be crispy?
0:38-0:43 reminds me of prom night
What's this "dust activa" , is it some kinda enzyme or yeast to tenderize meat/chicken /fish?
They're talking about Activa RM, also known as transglutaminase or "meat glue." It doesn't tenderize, it makes the meat cohere to one another very very closely.
@FrankieSalmon Transglutaminaise: "Meat Glue"
Amazing! Can it get any better if I brine the chicken before cooking?
all the moisture thats in the chicken is gonna stay in anyways due to the plastic wrap. i suppose you could for flavor
Brining the breasts would be a good idea. When the roulade comes out of SV take extra attention in making sure the skin is dry. Zoltán Stekkelpak
bobby sandakli
In my experience, that's a misconception. In sous vide, it's the low temperature that keeps the moisture in, not the plastic. If you use a higher temp (and 65℃ is relatively high for meat), the moisture will still come out and pool up in the bag. This effect can be reduced if you don't let the product in the bath any longer than necessary.
You should do this same procedure but Peking duck style, hang it in your fridge for three days flash freeze it and then deep fry it. I would love to see how that would come out. The only part that might be difficult in get the air between the roulde and the breast
how many time to cook the chiken?
Is there any substitute for transglutaminase?
Could this be done with pork to make porchetta that could be shaved thin for a sandwich after cooking?
I hate you guys ,cuz your videos are perfection
How long did you cook the roulade in the sous vide? Making this recipe soon :)
I was asking for the exact temperature since I could hardly do in with 65% of what. Meats have different done-ness in cooking. If you're referring to done-ness then I'll just look it up. Thanks though
65F is 32.5C lol roughly half always and that's near to the cold temp. if it's 65C then that would cook an egg for an hour soft boiled. If it's chicken, then that would take me almost 8 hours or so. But thanks :)
Where is grant a chef at?
this is the only channel so far that bothers to show in depth, with that 1080p, how to locate the wishbone and how to actually remove it.
What is activa?
What is activia?
Activa = Meat Glue
And its Activa NOT Activia.
Activia is that yogurt company that's has those weird ass commercials.
Activa = Transglutaminase enzymes for culinary use
... if you get nerdy like me Harvard University has a video called: "Proteins & Enzymes: Transglutaminase" on RUclips (the first ~30 minutes have little to nothing do with Transglutaminase)
Frankie Salmon we are working on an explanation on 'what is active' and recipes to go along with it in the coming weeks! Super excited to share!
Frankie Salmon here you go: www.chefsteps.com/activities/understanding-activa Enjoy!
Is that powder stuff meat glue?
What was the sauce at the end?
It's a secret.
is this recipe possible with just using a smaller amount of salt to bind the protein instead of using activa?
Yes, Roulade is an old technique, way before activa. You just need to be careful taste-wise and be careful in not cooking too hot
conventionally it would be held together with cooking string and stuffed on the inside. The activa just allows for a seemingly continuous piece of breast meat
I don't have sous vide, how can i do ?
How long was the chicken cooked Sous vide?
I imagine it was something along the lines of 8 hours. Bringing meat up to temperature takes a little longer (I think).
why do u season after u cook it?
this shit is so for fancy people ... well eeeexxxxcuuuuuuuuuuuussseee meee PRINCESS
Derpy Dimentio Haha!
how long do you cook the chicken /50mins /1 hour
Whats is "dust activa"
Make some carpatio with this :)
What does the activa do? & can i substitute with other?
+BOX FOG An enzyme. It's used as a glue so that they won't separate when cooking. I think you can just skip it and place it in the fridge instead.
+ho jo thank you. i'm gonna try this for our nxt buffet
Good luck! :)
H
nice
cool
Chef steps: sous vide everthing
Curious, is there a reason the chicken breasts weren’t seasoned before being wrapped in the skin? I feel like it would’ve been the perfect opportunity to have it be seasoned throughout the whole roulade
Maybe it has something to do with the activa, it might not activate properly with salt on the meat
Can we use chicken thigh?
Hi, guys, can I do it without the skin?
I have Activia yougrt in my fridge, will it do? XD
Nuriko DB 😂😂😂😂😂activa not activia 😂😂😂
is there a way to bind the meat with out using the chem?
+SDKsa1 Yes, you can lightly salt the meat and let the roulade rest in the fridge. This will form a slight bond but will not be as strong a bond as would be achieved if you used the activa.
The only thing is I have people over that are sensitive towards "chemicals" haha! Thanks though!
+SDKsa1 I'll bet you $1 that if you had those people over, served them this dish and did not tell them the Activa was in there, they'd be totally fine.
Matthew Snyder
Haha I bet it would totally work, and will be totally fine. Though I do not want to do something behind their back, especially since they expressed how they dislike added chems in food.
+SDKsa1 They are just being fuzzy and self centered, probably based on self education from Google. Just lie to them.
No seasoning???
1:51 Hiyyyyaaah!!!
is there a alternative to dust activa?
here its forbidden in the food regulations..
+WLJXIII♣ Activa is used to bond the meat together, I would expect the recipe would work without it but wouldn't have the same effect in terms of presentation as it would not hold together.
Thank you very much for the answer !
I'm cooking at home,
i think i will give it a try then without it :)
No problem, just make sure it's very tightly wrapped!
its gonna be cooked in sous vide for how long please??????
That's just juicy ckicken genius.
i really need an immersion circulator.
and meat glue
So that’s where people get chicken tenders/ fingers... never knew where they came from
meat glue?
what about the dark meat?
I'm going to do this with a turducken XD
0:39 you could have just pointed it with your finger, that motion was unnecessary 😶
While it is very lovely looking in the end, would not really call it a roulade if it is not stuffed... Gorgeous presentation at the end though.
65* isn’t too low for the safety ?