3 Michelin Star Sauce Recipe | Chicken Roulade with Chef Thomas Keller's Sauce Supreme

This video is my replication of Chef Corey Chow's Sauce Supreme. I put together this dish after reading a recent book by chef Thomas Keller, on how he and chef Corey Chow, Chef De Cuisine of Per Se in New York, elevated the classic Sauce Supreme.
The Sauce Supreme was indeed crazy good. It was so condensed and concentrated in the pure chicken flavor, with a very smooth mouthfeel from the reduction of cream and gelatin content from the stock.
Music (thanks a ton for your awesome music as always!!!!):
"Key" - (Prod. Andy Jung)
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[@TheStoriesWeTell1]

Wow that sauce supreme looked phenomenal!! I loved how you explained your thought progress and curiosity with each step of the way! I usually can’t sit through cooking videos without voice overs but yours was so entertaining and relaxing to watch!

[@DanielsGongBang]

Thank you so muchhhh 🙏🙏🙏

[@jasontheworldisyours]

Perfect👌🏿👌🏿

[@DanielsGongBang]

Thanks a lot for watching :)

[@sir.mathass4712]

Wow amazing! God loves y’all. Mmmmmm lookssss so good! Now I’m hungry

[@DanielsGongBang]

Hahaha thank you :)

[@LifewithMiu]

Nice! I think the plating is the most fun part! I liked the first one! 😀

[@DanielsGongBang]

Hahaha yes it indeed is!!! I feel like a painter when I do it

[@LifewithMiu]

@@DanielsGongBang a true work of art!! :)

[@sandiapillay9691]

I did Escoffiers Supreme sauce ...where is this korean stock recipe pls. Also what spice did you use for the chicken tx

[@DanielsGongBang]

I used stock I made from this video! ua-cam.com/video/SJ22-ISVAFA/v-deo.html
For the chicken I just kept it very simple with salt! Thank you for watching :)

[@sandiapillay9691]

@@DanielsGongBang TX so much. What does transglutaminase do pls?

[@DanielsGongBang]

@@sandiapillay9691 it's a powder that helps to stick the chicken breast together in that shape! It doesn't have any flavor but it acts as a glue to stick the breast and the skin together :)

[@josephhenderson3910]

Did you brine the chicken?

[@DanielsGongBang]

Yes I have 😃

[@ChrisTopheRaz]

I’ve never seen transglutaminase used in a roulade application before. What is your reason for that?

[@DanielsGongBang]

It just binds the breasts together without separating as you cut into them! Optional, I just like how it feels/looks like a whole piece of protein rather than two separate pieces haha. Thank you for watching 🙏

[@ChrisTopheRaz]

@@DanielsGongBang oh, I’m completely familiar with what it’s used for, I just had never seen it in a roulade and was curious as to why.

[@MilatovichFamily]

I have a complaint. Roulade has normally filling in it. Herbs, chard or spinach, never just meat rolled. Also it is better to use aluminium foil, not translucent foil.

[@DanielsGongBang]

Thank you for watching! Fair argument, but this still counts as a roulade as it's rolled in the same manner. I just intended on a very pure chicken flavor highlighted by a pure chicken based sauce. In terms of aluminum foil, cooking with aluminum foil has more controversies than plastic wrap. Plastic wrap cooked under 100c, in this case 64C is totally safe and it can withstand up to 110C. It's also much more effective on shaping a tight roulade as it's much more pliable than an aluminum foil.

[@user-ye9wg7qx3r]

我尊重這道料理的智慧財產權

[@rubynitagragasin]

😮😅

[@kingomar69]

2nd plating with the bowl makes no sense. You should always remember how your patrons will be eating the dish instead of f*cking around with the plating.

[@DanielsGongBang]

Hahaha very aggressive but fair 😁