So I finally got my package of random chemicals from Modernist Pantry, allowing me to try out a few CS recipes I've been drooling over. Today was my first attempt at using "meat glue," and I figured
the roulade would be a good place to start. As usual, here are some pictures, followed by my thoughts, in no particular order:
Post sous vide, the log looks similar to the CS video. Good so far.
Into the big pot of peanut oil @ 380F for about a minute. The color on this thing is out of this world. I ended up throwing it back in to get the skin crispier, but it didn't change the appearance much.
I am a terrible plate-r. Something I need to work on. I also have a shameful weakness for Campbell's Pork and Beans. Immediately after taking this picture I dumped the rest of the can on to the plate. You can see a couple orange sections in the background. They are from the Pectinex test I am running at the same time.
And now for the thoughts:
- Holy Shit.
- I'm no stranger to sous vide chicken breast, and while I usually use a lower temp (60C versus 65C), this came out fantastic.
- Meat glue is amazing. I will definitely use this recipe on duck, though I probably will not wrap it in the skin. Still, the perfectly round, perfectly cooked meat is as visually pleasing as it is delicious.
- Deep frying, yet again, takes the cake for finishing methods.
- I ate about half of the log (quite happily) before it dawned on me that I had completely neglected to season the dish. I grabbed some of the cheap fake black salt from the shelf and sprinkled it on. Boom! The chicken skin taste went from barely noticeable to MAXIMUM CHICKENOCITY!!!1 It was an unneeded reminder as to why seasoning is one of the first lessons of cooking. I then ate the other half.
- I sometimes forget just how great sous vide chicken breast is. I have it so often the juiciness is expected at this point, until of course I have an overcooked breast at a restaurant or friend's house. This recipe showcases the technique, IMO.
- A fair bit of moisture comes out of the chicken after deep frying. I probably should have let it rest longer before cutting (I waited about 2 minutes).
- I need a tea strainer with a finer mesh for spreading the meat glue. It just passes right through my current strainer without shaking.
