looks pretty good, however there's a couple of strange techniques. first the chicken breast "farce fine" (that's how it's called). You should blend the chicken breast with an egg white, pass through it through a sieve to get it nice and smooth, then add some really cold cream to soften it. You don't need the cornstarch or any starch for that matter. Next when you do the roulade, because you are using a farce fine, you already have a pretty good binder with the egg white and it will stick to everything, so no need for transglutaminase. The meat glue is useless with the cabbage as it binds to proteins only, to use with veggies, you have to make a slurry, etc... a different technique. But anyway, you don't need it, the chicken farce will bind everything on it own. I'm sure it's delicious though.
Thanks for suggestions! I do have my reasonings for some questions you had: For your first point, I used to make it like that in my previous work but I learned keeping cream, chicken, blender parts and blender container super cold and making as i showed in the video saves so much time, while keeping the farce just as smooth as passing through a sieve. I would honestly suggest this technique over the previous one for everyone since washing a sieve that had mousse passed through is.. not fun 😂 you can give it a go next time 😁 Secondly, potato starch is not needed for most mousse, but it adds stability to the structure of the farce especially when you are adding cooked protein afterwards. For this recipe, ratio of confit to the mousse is almost 50/50, or even more confit, its structure and texture will be much more unstable. Same thing applies to transglutaminaise, since the ratio of mousse itself is very little in the farce, it needs some transglutaminaise to stabilize to the chicken breast. I agree there's not really a point to dust on cabbage, I just wanted to test it out cause I read a recipe like that in a book while ago 😂 And yes I really enjoyed this dish! Thank you for watching in happy you liked it 😁🙏
👏🏼👏🏼👏🏼 Amazing! Please try Wirsing next time instead of cabbage. In our region in Germany we have a few Michelin stared chefs. Here is where I came to taste for the first time a few variations of Wirsing based gourmet recipes, that otherwise I would have not tried, if I had to order a la carte. But they surprised me pleasantly.
It depends on the actual protein. I prefer to cook at a higher temperature for proteins with more fat, to help it render down the fat and make it 'braisy' rather than 'steaky', similar to an effect of a confit. thank you very much for watching :)
It will still work as long as you roll it tight with the savoy cabbage, but it will just fall apart much easier when you eat it. No major problem though! Thank you for watching 🙏🙏
I have never tried with this one so I can't tell you for sure but I don't recommend it to be honest.. cabbage doesn't freeze too well, same with mousse. Thank you for watching 🙏🙏
All ballotines are roulades, but not all roulades are ballotines :) roulade is a general term that describes a dish that has been rolled into rounds like this.
I've made a version of this with chicken skin but I hate chicken skin so this is much better. Also, why not flatten the breast and have the filling be in the center?
Your cooking is getting more and more complicated with hard to find ingredients. Also taking a ridiculously long time so I'm giving up on your channel.
this is what I was looking for! thank you!
Never failed to inspire me chef 🙏🏻
Thank you so much :)
I recently discovered your Chanel. I love it. Keep on!
I'm so happy to hear that! Thank you, you made my day :) 🙏🙏🙏
it looks heavenly good
Hi! Can I freeze the ballotine a few days before cooking it?. Thanks so much as usual.
Nice work! Looks great
Love your cooking! Please continue ❤️
Will do :) thank you so much 🙏
Looks tempting.
Thank you! Great work man, keep up. Can anyone tells me the recipe?
looks pretty good, however there's a couple of strange techniques. first the chicken breast "farce fine" (that's how it's called). You should blend the chicken breast with an egg white, pass through it through a sieve to get it nice and smooth, then add some really cold cream to soften it. You don't need the cornstarch or any starch for that matter.
Next when you do the roulade, because you are using a farce fine, you already have a pretty good binder with the egg white and it will stick to everything, so no need for transglutaminase. The meat glue is useless with the cabbage as it binds to proteins only, to use with veggies, you have to make a slurry, etc... a different technique. But anyway, you don't need it, the chicken farce will bind everything on it own.
I'm sure it's delicious though.
Thanks for suggestions! I do have my reasonings for some questions you had:
For your first point, I used to make it like that in my previous work but I learned keeping cream, chicken, blender parts and blender container super cold and making as i showed in the video saves so much time, while keeping the farce just as smooth as passing through a sieve. I would honestly suggest this technique over the previous one for everyone since washing a sieve that had mousse passed through is.. not fun 😂 you can give it a go next time 😁
Secondly, potato starch is not needed for most mousse, but it adds stability to the structure of the farce especially when you are adding cooked protein afterwards. For this recipe, ratio of confit to the mousse is almost 50/50, or even more confit, its structure and texture will be much more unstable. Same thing applies to transglutaminaise, since the ratio of mousse itself is very little in the farce, it needs some transglutaminaise to stabilize to the chicken breast. I agree there's not really a point to dust on cabbage, I just wanted to test it out cause I read a recipe like that in a book while ago 😂
And yes I really enjoyed this dish! Thank you for watching in happy you liked it 😁🙏
wow very creative looks delicious
Thank you so much 🙏🙏
Adoro esse video ❤
Fabuleux ❤❤❤🙏
Good one
thank you :)
👏🏼👏🏼👏🏼 Amazing! Please try Wirsing next time instead of cabbage. In our region in Germany we have a few Michelin stared chefs. Here is where I came to taste for the first time a few variations of Wirsing based gourmet recipes, that otherwise I would have not tried, if I had to order a la carte. But they surprised me pleasantly.
Will do :) Thank you for suggestion!
*very late update* I just realized wirsing is savoy cabbage which is what I've used in this video 😂😂😂. Now I learned a new word hahaha 👍👍
@@DanielsGongBang great!😅👍🏼👍🏼👍🏼
Hi, what can i use instead of transglutaminese? Would a starch be good enough or just skip it?
Egg white should do the trick :)
0:46 I tried sous vide the thighs in 80c for 3 hours but it's terribly tough. Why cook at 80c though?
It depends on the actual protein. I prefer to cook at a higher temperature for proteins with more fat, to help it render down the fat and make it 'braisy' rather than 'steaky', similar to an effect of a confit. thank you very much for watching :)
How much grammes of mousseline chicken
Very nice
Thank you very much :)
Would love to try this! How much egg white and potato starch do you use? Is there a recipe somewhere?
Sorry for late reply! It's 200g chicken, 30g egg white, 5g potato starch, 100g cream and 4g salt! Thank you for watching 🙏🙏🙏
If I don't put the powder on the chicken what will happen?
It will still work as long as you roll it tight with the savoy cabbage, but it will just fall apart much easier when you eat it. No major problem though!
Thank you for watching 🙏🙏
@@DanielsGongBang Really enjoyed the video, my roulade is actually in the water bath as we speak.
@@sjmclean0 omg in excited how it will turn out!! Hope you like it!
is it possible to freeze as a semi-finished product?
I have never tried with this one so I can't tell you for sure but I don't recommend it to be honest.. cabbage doesn't freeze too well, same with mousse. Thank you for watching 🙏🙏
cool
Roulade and ballotine is the same or not, please tell me!
All ballotines are roulades, but not all roulades are ballotines :) roulade is a general term that describes a dish that has been rolled into rounds like this.
I've made a version of this with chicken skin but I hate chicken skin so this is much better. Also, why not flatten the breast and have the filling be in the center?
Great! Thank you for watching :) I personally find this presentation more appealing than filling pipped in the center, just a preference thing hehe.
Looks amazing, but hours upon hours for a chicken dish? Life is too short for that.
😂 true, so I respect people that put in hours for such a simple dish for people that visit their restaurants 😄
😢traducción y recetas😮
Your cooking is getting more and more complicated with hard to find ingredients. Also taking a ridiculously long time so I'm giving up on your channel.
Sorry to hear that :(