Carnita Avocado Roulade

Can be done with a plethora of fillings. This evening, Carnitas with caramelized red peppers and onions topped with torched Cojita and fresh picked Cilantro.

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Comments

Brandon_Byrd_40557

That looks freaking delicious.

Matthew_Snyder_68770

How hard is that avocado 'cannelloni' technique? I've been wanting to try it for years (with a crab salad filling), but I just never get around to it.

tshewman

I did this in ~20 minutes. Remove avocado and cut in quarters, then put it in the freezer while you get the other stuff ready. Take out of the freezer (one quarter at a time-you probably won't use more than 1/2 of one) and slice thinly using a mandoline, place it on parchment. Put the parchment into a SV bag and pull on max. You can actually store in the fridge at this point for a few hours. Alternatively, get to it and cut plastic off, plce filling in the middle and use an offset spatula (or dull knife) to gently separate the avocado from the parchment (or plastic if you cut it with parchment side up) as you roll like a sushi roll. Works well with Crab, shrimp,.chicken, almost any filling, You can even cut it and serve it in individual servings. Hope that helps. Daniel Humm shows it here. https://vimeo.com/6719882

Matthew_Snyder_68770

Cool, that's interesting; it isn't the technique I'm familiar with, but the results do look delicious!

fisher23

Have you ever SV an avacado? I was reading that if you just put them whole in a 104° F water bath for an hour it destroys the enzymes that turns them black. It's not supposed to change the texture.

These look absolutely great, and thanks for video link. I have got to try this.

tshewman

I haven't tried it and it sounds similar to the low temp blanching of greens. Typically blanching is done at higher temps for most veggies and fruits to prevent the browning. So in theory, the lower temps shouldn't work (yet some have shown it does. Just not sure why it does yet). Can't help but to wonder since Phenolic substrate + Oxygen + Polyphenoloxidase = browning where if we add extreme heat, we kill the enzyme (part of the equation). What is not known is what low temp is doing.....is it killing the enzyme? It wouldn't appear to be hot enough. Is it perhaps killing off one of the substrates (which then in theory would slow the browning), maybe? Or is it adjusting the acidity (below 5pH or above 8pH)......I wouldn't think so but can't say for certain, but it appears to just slow the process........but where in that eqution....or is i somewhere else.

Good question!

fisher23

Todd thanks again. I made it as an appetizer tonight, filled with a shrimp salad. Still working on my plating.

Brandon_Byrd_40557

Daniel Humm's avocado and prawn roulade:

http://vimeo.com/6719882

tshewman

Nice! The thanks belongs to Daniel Humm and co. :-)

tshewman

Thanks for reposting Brandon! We need a page for these types of things. :-)

Brandon_Byrd_40557

Agreed! I didn't notice that you'd already posted a link to that video in your response to Matt below, but it's such a great presentation that it's worth posting twice! I really like your idea of using carnitas as a filling there, and the torched cojita is a good touch as well.

tshewman

Thanks and I agree!! Great video!