Easy Fine Dining Recipe (Chicken Roulade)
Вставка
- Опубліковано 22 жов 2021
- BOOKS I RECOMMEND TO IMPROVE YOUR COOKING
On Food and Cooking: The Science and Lore of the Kitchen
Hardcover: amzn.to/2PFldmV
Kindle: amzn.to/3fWBWww
The Flavor Bible
Hardcover: amzn.to/3rYY0Jv
Kindle: amzn.to/3fXITxA
The Professional Chef
Hardcover: amzn.to/3wF1Cnt
Kindle: amzn.to/2Ozi9Ih
Salt, Fat, Acid, Heat
Hardcover: amzn.to/3s5dtaG
Kindle: amzn.to/3mzySrn
Baking and Pastry by the CIA
Hardcover: amzn.to/31ZuoRz
Kindle: amzn.to/3mzGwCs
KNIVES I USE & RECOMMEND
All tasks | Global Santoku: amzn.to/3wCY1WK
Global Set: amzn.to/2Q4qMea
For small jobs | Global Paring Knife: amzn.to/39MphbG
For precision work | Misono: amzn.to/3rRxD8c
Fish filleting | Misono Slicer: amzn.to/3wxVEVj
Cleaning fish | Misono: amzn.to/3wzu1uV
Vegetable cleaver | Misono: amzn.to/3fRftRA
KITCHEN GEAR I USE & RECOMMEND
Thermometer I use for proteins: amzn.to/31SkpgY
Affordable quality ice cream maker: amzn.to/3sZf6In
Awesome squeeze bottle for purees or oils: amzn.to/3rVro3g
Measuring cup I use: amzn.to/3rWiMcq
Affordable quality whetstone: amzn.to/3rViEKz
Plating rings I use: amzn.to/3cW7Abu & amzn.to/3cQyW2R
My Chef apron: amzn.to/3mmEntF
Fish bone tweezers: amzn.to/3dk5q5U
Vitamix I use: amzn.to/3rUZFQa
Rack I use for storing kitchen equipment: amzn.to/3mp7Oep
Mixer I use: amzn.to/3upUR70
Salad spinner: amzn.to/39Jj1S0
Zester we use in restaurant kitchens: amzn.to/31RMncE
Parisienne melon baller I use: amzn.to/3rUrbx6
Silicone molds I use for pastry: amzn.to/3urwbLh & amzn.to/3sVYktI
Food processor: amzn.to/2Q555us
Digital scale: amzn.to/3rVm7sj
Storage deli containers I use: amzn.to/3uwKnTx & amzn.to/3dDuvrn
The best sauce pan ever: amzn.to/39LU4pd
Ladle I recommend: amzn.to/3wqFBIO
Great whisk set: amzn.to/3cSpex2
Japanese mandolin we use in restaurants: amzn.to/3dz7sxW
Fish spatula: amzn.to/2OrmOvZ
Tongs I recommend: amzn.to/3mqXxPa
Amazing silicone spatula set: amzn.to/3urAJkP
Measuring cups I use: amzn.to/3utklAw
Bowl set I use: amzn.to/2R1Aizh
Oh my, this made my mouth water it looks so delicious!
You have a very gentle and calm way of handling food and using your kitchen tools. Thank you for simply showing and not telling. I wish more cooking videos were done in this way. Happily subscribed! Wishing you much success in all you do!
Thanks for the kind words! Some of my videos are me talking a lot haha. I'll make sure to keep this comment in mind 🙂
I love the video, the lighting, the backsound just so satisfying to watch. It makes me calmer watching it.
Glad you enjoyed it 😁🙏
Um, im possibly serving this as a main course...too fancy for an appetizer! No, i just want to say thank you for this wonderful vid. So calming:)
The dish looks amazing, cant wait to attempt it!
Wow !!....So elegant
Brilliant recipe and presentation !
great recipe..thank you for sharing ..I love your videos
Glad you're enjoying it 😃
Awesome
Nice présentation and nice signature 😊. I'll try it
2 hours later, still chopping garlic in slowmo 😋😋😋😋
I like your videos my friend , The key is to never give up hope . Keep moving forward and believe in yourself . I send Love and Support 😍❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Se ve exquisito delicioso 😋👍
Thank you sir,❤😊😊😊🎉
Too good
😁
Looks absolutely delicious and yummy. Great recipe.👌👌👍👍well prepared.💖stay connected😍Thanks for sharing ❤❤
Thank you so much 😊
Beautiful video, and I don't really eat chicken. However, I'd give this a try. Who made the music 🎶
I get all my music from Epidemic Sound. 🙂
Cook chicken sous vid3 in it own juices
hello, love your video. how many minutes did you cook the chicken skin in the oven?
Hello! Thank you 😊. About 10 to 15 minutes should be okay at 350 Farenheit.
@@KhalilOmar can you suggest what sauce is good with chicken roulade aside from heirloom tomato cream?
If you mean a basic chicken roulade then yeah try the following:
-Tarragon and fennel veloute
-Mornay as a blanquette
-Thai curries
-Indian curries
-Basil/arugula pesto
-Chicken jus
Nice video. How is the carmelized garlic done?
Simply brown garlic in a pan with olive oil
You had me at coring tomatoes
How did you do the caramelised garlic?
Sautee in olive oil until golden brown
If I could afford the ingredients to do so, I would make some fine dining at home.
Can you premake the rulades a day before you Cook it? Gonna makes this fpr 10 people. And i like to prep as much as i can
For sure you can! Simply sear them once your guests arrive.
Hi!! How do I make caramelized garlic? Pleasee.. 😅
Simply add chopped garlic to a pan with olive oil and cook on medium low until the garlic turns a nice golden brown.
I attempted this dish tonight and hoo boy there are some pitfalls. I’m not sure how to go about avoiding or fixing these.
1. The cling wrap on a couple of the roulades came off during the poaching process
2. The roulades didn’t completely close so when they got to the sautéing step all the stuffing melted out
3. The roulades stuck to my stainless steel pan making it even more difficult to get an even browning on them
I salvaged what I could and the taste was there but what a disaster. The tomato cream saved this dish from complete failure. I will try this recipe again but I need to rethink the technique because this just didn’t work for me.
Hey, great comment. Here's some things that will help.
1) Make sure you twist on each end in opposite directions to get a tight roll. Also ensure that the plastic wrap overlaps 1.5x to 2x the circumference of the roulade.
2) Use a mallet and flatten the butterflied breasts even more which will make it larger, this will allow you to wrap your roulade completely so it overlaps. Also try using less stuffing.
3) Pat your roulades dry completely and only turn them once they've browned so they release from the pan.
Hope those tips help.
@@KhalilOmar I’ll give that a shot. What about using toothpicks to pierce the breast in the middle to hold it together? Would that work?
Also I just want to reiterate the flavors worked well. The tomato cream especially was amazing. My guests enjoyed that most of all
Hi, avoid using the tooth picks as it may not be enough to hold it together. You can also attempt rolling it in aluminum foil and roasting them instead, it should brown (not as well as searing) and you can skip the poaching step.
What is temperature of poached chicken ? Thx chef
165 Farenheit
60c I guess
How long is the chicken skin in the oven?
10 to 15 minutes or until golden brown.
27 cm
tomato sauce recipe?
It's in the tomato farfalle video 😁
Instead of cling film (plastic) ......you can used other non toxic materials...... its healthier approach....
Cling film is much better for this application. It's used when making roulades, rillettes and ballotines. Aluminum is another option but aluminum is toxic itself and imparts it's properties much more than plastic.
@@KhalilOmaryou could have rolled the chicken in some baking paper and then in the cling film
Or aluminum foil and roasted it. There's various ways to make a roulade.
where is the recipe please
Recipe for the sauce is in the tomato farfalle video 😁 everything else is pretty much to taste and preference.
@@KhalilOmar oh perfect I made it today and was pretty good. going to change the goats cheese to cream cheese. the sauce however was amazing . thanks for this
Of course. I'm glad you attempted this dish! It's "easy" but still takes getting out of your comfort zone a little bit. Great stuff ☺
Pouvons-nous connaître la sauce ?
Yes it's the same sauce I used for the tomato farfalle video
Forget the food porn chopping. We all know. Thanks
Looks amazing, but was the cellophane? I don't think that's safe to cook in.
Slightly different as it's cling film and doesn't have the same properties. Restaurant kitchens use this technique regularly. You're okay to cook with it 😌