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Plastic wrap troubles

Andy_N__316340

Sooooo... I am attempting the turkey leg roulad and once I get my legs separated from the bone I decided to do a dry run on the plastic, just to get the motion down. Turns out I need wider plastic wrap and I can't find any. S.O.S, any ideas?

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naithaddi

try restaurant grade plastic wrap, the roll i use is twice the lenght of a regular roll.

wolfiegirl

Overlap the plasic wrap to accommodate the width you need plus a little extra to seal up the ends.

brian_martin2001

What, pray tell, is "restaurant grade plastic wrap"?

naithaddi

In europe at least, you find rolls of cling film in restaurant supply stores that are longer, more solid and often offering better resistance to heat. My roll of cling film is 45 cm x 500 m, nearly 18in x 550 yards, most supermarket rolls like Glad are 12 inches long, too short for the turkey roulade, I know, I made it for the Canadian Thanksgiving and also last year..

brian_martin2001

So, what you're describing has nothing to do with the composition, or "grade" of plastic wrap, but rather the size of the roll?

Brandon_Byrd_40557

That's what I did when I made the leg roulade. Not ideal by any means, but it works.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

or simply cut the roulade in half and cook it as 2 pcs....it will sill look great and you are going to slice it anyway

rdj_245907

Costco sometimes sells restaurant grade wrap..

naithaddi

Oh you and your logic! ;-)

Andy_N__316340

I went with doubleing up. Thanks everyone

Andy_N__316340

I'm a bit anal when i comes to appearances and didn't want to cut it so I went with doubling the wrap and it worked out. I will post a picture later today.

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