just tried making a squab breast roulade today and everything turned out until i tossed it into the deep fryer. I let it set for about 2 days since i wanted at least the 24 hr mark to make sure it had a strong bond but i had t work the next day so i didnt think it would hurt. Than i sous vide it at 54C for 20 min than took it out of the plastic wrap and it where the skin ended it was really bonded. The ends werent the greatest since the squab skin isnt the biggest. Anyways, i tossed it in the deep fryer at 370C kept moving it around to check, than the last time i looked it split open where the skins were bonded. What could have been the problem? Just looking for some tips when using the activa. thank you
