I can't even put into words how I feel about your entire team and these amazing videos you guys put out. What level of skill, what precision, the aesthetics and most importantly the amount of respect you guys pay to your ingredients. It's quite simply mind blowing. I'm in awe of you guys!
Unpersonalized This can be done at home with the same method, repeat the steps as shown but bring a pot of water to a simmer and monitor the temperature with a thermometer in order to achieve the same result. No need for a fancy machine. I hope this was helpful, have a lovely day.
yahyopoo In this version, we heated a large pot of canola oil to 400 °F / 204 °C, and deep fried the roulade to golden-brown. www.chefsteps.com/activities/turkey-roulade
Okay... that is one juicy bird. I see a lot of chefs making Turkey Roulade this year. I guess I didn’t get the memo 😭 😭I brined a whole bird and showed how to roast it. It makes sense since people are celebrating Thanksgiving with a smaller group this year. I am definitely trying this technique for Christmas. Thank you for sharing.
So friggin cool. 2 questions... 1) how do you keep the temperature constant when using the sous vide technique? 2) when you stack the meat on top and roll it, do you roll the meat on itself or are you pulling it towards you, like bunching it, THEN rolling in plastic?
Amazing recipe! I think an additional brining step could improve the taste of the meat. I made something similar to this for Christmas, and I decided to go for brining, as I still find turkey to be quite tough and dry, and I have to say the taste is completely different. For anyone curious, my recipe was turkey roulade with parsnip puree, bacon and hazelnut gremolata, pomegranate and sauteed mushrooms. I think it was really tasty, couldn't put my hands on good pomegranate thou :(
I was wanting to insert a thermometer in the center while cooking since my family can be scared since the only cook at high temps. I was planning on rolling the thermometer up with the plastic wrap, do you know how long it needs to maintain the internal temp of 149 degrees to pasteurize the dark meat of turkey? I was going to do the turkey breast using the same technique and maintain the internal temp for 20 minutes at 143 degrees.
Nice recipe! Great production as well. I have a question though... How can I do this in a regular oven? I don't have a sous vide cooker yet, I plan on buying one, but not right now.
Lucas Barbosa Here is the pot on the stove method for you to try out. Sous Vide on a Budget • Pot on a Stove Method • ChefSteps We also have a guide on where to start with sous vide: www.chefsteps.com/activities/the-four-basic-steps-of-sous-vide-cooking Thanks for watching!
***** That's right, but the media attacked and emphasized how "disgusting" "meat glue" is instead of focusing on false labeling and unscrupulous corporate decisions.
wakaka2waka the media that I saw was focusing on the fact that it worked great at what it was supposed to do, so good it made scraps look like prime cuts, which is why it disgusted them so much and wanted it to not be used anymore. I can't judge them to be fair, because otherwise they'd all sell meat glue scraps labeled as prime cuts and I don't want to eat scraps. Sure, maybe the difference is not all that big in taste, but I don't like the idea of it happening.
Game Sense uh.... fuck no. They are more likely to cause food poisoning because the surfaces are now concealed inside. It's the cut open surface where the harmful pathogens are most likely to reside. Searing a "normal" steak would kill off these bacteria, but not in the case of glued meat. Worse, steak's inner temperature often sits at the "danger zone" (40 ~ 70c or something) for less than required time. This effectively would breed the bacteria if the steak is then rested and kept warm under the heat lamp. Tl;dr, it's disgusting, if the meat is not cooked accordingly.
John Smith Yes, but attacking the "glue" itself is wrong. They should have tackled the "false" labeling and the health hazard due to surface areas now being in the middle where they are not seared.
ChefSteps Which knife do you use to slice the roulade at the end? I've looked at your collection online but I am wondering which knife this is in particular.
Could this be done with the entire turkey in one roulade?. I know that it is ideal temp for white meat is approximately 131 degrees and about 140 for the dark meat. If cooking an all in one roulade is possible, what cook temp should I use for 24 hours?
What is the purpose of using the activa rm for... every time when u guys cook any protein u guys dust some of that powder ... is it to prevent the protein from drying or is it for other purposes ^_^
Will this work without using activa rm? I really want to make this but meat glue is unfortunately not available in practical quantities where I live. Thanks 👍
It does work, but not *quite* as well. Buy it on Amazon for the next time you need it. I've done it both ways, and the meat is so damn delicious it won't really matter.
no need to place it in a bag if it is properly tied... and re-rolled since you poke holes in it to make it tight and remove air pockets.... also you can just pan sear it turning it frequently to brown it evenly.. as an alternative to deep frying.
that being said I am a huge fan of your vids.. I feel I am young with much to learn. Techniques and such that are best learned through experience working in top kitchens. Thanks for making this info readily available to anyone who is passionate about cooking. ChefSteps
mikeypopborda The knife used in the intro is a Yoshikane and the knife used for the butchery is a Misono, hankotsu. www.chefsteps.com/knife-collection www.epicedge.com/shopexd.asp?id=86755
i've done a gallantine with chicken using almost exactly the same method. with a mouselline as the center and cooking it while tied it holds it's shape perfectly... only difference is I throw it in an ice bath after poaching or "sous vide",. then dry it and pan sear it till it comes up to temp internally..
So, if I do this at home how do the 3 hour cooking part? On a container and change the water when it cools? I think theplastic will melt ifi put it in a pot.. sorry, lacking on imagination for this. ChefSteps
a sous vide water oven is basically a water bath that is calibrated to keep it @ a certain temperature what u can do if u have a cooknig thermometer is just use pot on extremely low heat and try to manually adjust the temperature. for example u get the desired temperature water and put ur meat or whatever you're cooking in then u'd probably first need to increase the flame or whatever a bit higher (because ur meat is at room or lower temperature) then slowly lower it back down. its a bit more tedious and takes more attention but a sous vide water oven is just a normal heater but with electronics to autmatically adjust the heat so that the water remains relatively the same temperature. as long as u dont let the plastic touch the bottom of the pot there should b no risk of melting if u're using proper grade plastic and not starting off with really high temperature water. also as a tip by doing it manually, u should use higher volume of water so that if u make any mistakes it would take longer for it to reach a much higher or lower temperature
l2noob4ul +Gloria A home cooking sous-vide equipment is very cheap these days. .For higher temps sous-vide, a deep-fryer can work with water replacing the oil, or a deep pot inside a low oven.
"I think theplastic will melt ifi put it in a pot." You can clip the top of the bag to the side of the pot so the bag won't touch bottom; since the water is kept below the boiling point, the bag won't melt this way. A sous vide machine keeps the water temperature VERY stable (I use a Sansaire brand; others are similar), but you can do it on the stove top if you have a good thermometer and pay close attention to it: adjusting the burner setting, adding hot or cold water every now and then as needed, etc.
I was under the impression that turkey had to be cooked to at least 160 degrees. Is no longer the case? (Like how pork has gotten to the point where its considered safe to cook until 140 degrees)
Using a sous vide machine you are cooking foods at a lower temperature for a longer length of time. This will still achieve the same results of killing bacteria, pathogens, etc. that it would if you cooked at a higher temperature for a shorter length of time.
you could smoke it first then put it in the water bath and the flavours would intensify more also you could use the juice for the sauce for a smokey flavour in there as well
Activia RM aka Meat glue. The same thing meat processors use to 'glue' different cuts of meat together to fool the average buyer into thinking they're actually buying a - oh lets say - sirloin cut but really it's meats from all over the animal put together to look like a sirloin.
You find a recipe somewhere else, having accepted that an experimental cooking channel on youtube probably isn't trying to make everything as easy as possible for you.
outstandings Are you kidding me? A sous vide machine makes it even easier. I thought their goal was to teach and inspire, that's why I asked the question. Usually not something met with ridicule when done in a learning environment.
FfejTball Try a low oven and a deep pot within it. Try a deep-fat fryer with the water replaced. Dry a diffuser on the hob. Try an induction-hob. Try the suggestions they made on a video about how to do it without a machine of which you are aware since someone already told you and you've been back since.... And you're right, a sous-vide machine does make sous-vide easier, rather like a frying pan makes frying easier and an oven makes oven-roasting easier.
You guys are awesome ChefSteps. I made this roulade for my family this year for Thanksgiving and it was a hit! I did my finishing on a very hot smoker. I filmed the whole thing for TH-cam th-cam.com/video/RXftpwVtqjI/w-d-xo.html - thanks for the inspiration and instruction!
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Delicious! I particularly loved the deboning portion of the video. I'd love more videos about how to debone various cuts.
***** Great idea! we will pass that along. Cheers.
see the Scott Rea Project - an English butcher of 25 who shows everything you want !!!!
Whatever you need to be boned just search for how jaque pepin does it (6 years wooo)
I can't even put into words how I feel about your entire team and these amazing videos you guys put out. What level of skill, what precision, the aesthetics and most importantly the amount of respect you guys pay to your ingredients. It's quite simply mind blowing. I'm in awe of you guys!
Owais Siddiqui Thank you very much. Your kind words mean a lot to our team, and help us push forward. We really appreciate it Owais!
Y hi. Kkkykkkff uij
ChefSteps I really wanna make this,what's the home method to cook this without fancy water bath machinery?
Unpersonalized This can be done at home with the same method, repeat the steps as shown but bring a pot of water to a simmer and monitor the temperature with a thermometer in order to achieve the same result. No need for a fancy machine. I hope this was helpful, have a lovely day.
The best way to eat the turkey legs and thighs imo. Done this for Christmas a few years now and it never disappoints.
I remember making this as one of my very first traditional french dishes. Brings back good memories. Thanks guys!
Oliver Govrik Anytime! Keep making good new memories too. :)
Spectacular! This dish feels so theatrical, and would certainly impress a lot of people at a dinner party. Thanks ChefSteps!
damn that's a lot of plastic wrap. holy shit
This is my favorite thing to make the day after thanksgiving every year. Buy up thighs super cheap on 11/29!
Clever! Thanks for the tip, Tammy!
Incredible I always thought I had to go to the deli for something like this but now I realize I can do this at home. Thank you so much Chef 👨🍳
I kind of wished I seen your video before I cook mine, because it sure didn't come out like how yours came out, it's awesome ,and it looks 👌💯 good
Wow, that looks incredible. Never seen that but will be trying. Thanks ChefSteps!
It came out really crisp on the video, which one of the methods mentioned in the article did you guys use to finish the roulade?
probably deep fry like they did in their chicken roulade vid
yahyopoo In this version, we heated a large pot of canola oil to 400 °F / 204 °C, and deep fried the roulade to golden-brown. www.chefsteps.com/activities/turkey-roulade
Okay... that is one juicy bird. I see a lot of chefs making Turkey Roulade this year. I guess I didn’t get the memo 😭 😭I brined a whole bird and showed how to roast it. It makes sense since people are celebrating Thanksgiving with a smaller group this year. I am definitely trying this technique for Christmas. Thank you for sharing.
when you cut your finger can you put activa rm on it?
jillllllybean LOL
you could, but crazy glue and duct tape would probably be more effective
Yes, and optional herbs.
So friggin cool. 2 questions...
1) how do you keep the temperature constant when using the sous vide technique?
2) when you stack the meat on top and roll it, do you roll the meat on itself or are you pulling it towards you, like bunching it, THEN rolling in plastic?
Amazing recipe! I think an additional brining step could improve the taste of the meat. I made something similar to this for Christmas, and I decided to go for brining, as I still find turkey to be quite tough and dry, and I have to say the taste is completely different.
For anyone curious, my recipe was turkey roulade with parsnip puree, bacon and hazelnut gremolata, pomegranate and sauteed mushrooms.
I think it was really tasty, couldn't put my hands on good pomegranate thou :(
That's amazing 😊 Well I'd love to have a taste of your home made recipe some day
This is like super convenient way to make char-siu for my ramen. Thank you Chefsteps!
Get a plate out boys, I'm coming over.
the skills are awesome, how clean and precise everything is, just marvelous! Oh, and so are the tattoos haha :)
Thanks for another inspiring video. ^^ It will be fun to mix up thanksgiving dishes this year.
I' m so hungry! If I try to made it in my house I will got it so delicious like this?
these people are the best...
Love the artful cuts around how the heck you actually got that strong tied on tightly...
I do this every year and it’s never as easy as they make it look, but that’s because they’re professionals!! 🤦♂️
Looks delicious
2:50 - please not another sous vide.... oh crap!
Awesome! I really want to make this. Unfortunately I dont have any activa rm. Is there a substitute?
nevermind, tried it with chicken legs using only salt and it came out great!
I was wanting to insert a thermometer in the center while cooking since my family can be scared since the only cook at high temps. I was planning on rolling the thermometer up with the plastic wrap, do you know how long it needs to maintain the internal temp of 149 degrees to pasteurize the dark meat of turkey? I was going to do the turkey breast using the same technique and maintain the internal temp for 20 minutes at 143 degrees.
This year I'm going to attempt to do Thanksgiving turkey this way. Two two roulades, one white and one dark. Maybe a fluid cranberry gel?
Nice recipe! Great production as well. I have a question though... How can I do this in a regular oven? I don't have a sous vide cooker yet, I plan on buying one, but not right now.
They have a video on how to cook sous vide using a regular pot!
I would poach it in the clingfilm wrap. Regular pan of water. Then pan/deepfry after.
Lucas Barbosa Here is the pot on the stove method for you to try out. Sous Vide on a Budget • Pot on a Stove Method • ChefSteps We also have a guide on where to start with sous vide: www.chefsteps.com/activities/the-four-basic-steps-of-sous-vide-cooking Thanks for watching!
Oh... that looked easy, I'll give it a try =P
Thanks for the help everybody
that golden crispy skin is very mouth watering!
Suggestions on how to prepare the dark meat if without activa rm and a sous vide cooker ChefSteps ?
That's one sharp knife.
Sherwin Binarao This is how we do it! www.chefsteps.com/activities/how-to-sharpen-a-knife
I must to try this .. is just PERFECT !!! waw
Hate how meat glue got attacked so heavily a couple years ago. That stuff is awesome.
A lot of people use meat glue the wrong way these days...
***** That's right, but the media attacked and emphasized how "disgusting" "meat glue" is instead of focusing on false labeling and unscrupulous corporate decisions.
wakaka2waka the media that I saw was focusing on the fact that it worked great at what it was supposed to do, so good it made scraps look like prime cuts, which is why it disgusted them so much and wanted it to not be used anymore. I can't judge them to be fair, because otherwise they'd all sell meat glue scraps labeled as prime cuts and I don't want to eat scraps. Sure, maybe the difference is not all that big in taste, but I don't like the idea of it happening.
Game Sense uh.... fuck no. They are more likely to cause food poisoning because the surfaces are now concealed inside. It's the cut open surface where the harmful pathogens are most likely to reside. Searing a "normal" steak would kill off these bacteria, but not in the case of glued meat. Worse, steak's inner temperature often sits at the "danger zone" (40 ~ 70c or something) for less than required time. This effectively would breed the bacteria if the steak is then rested and kept warm under the heat lamp.
Tl;dr, it's disgusting, if the meat is not cooked accordingly.
John Smith Yes, but attacking the "glue" itself is wrong. They should have tackled the "false" labeling and the health hazard due to surface areas now being in the middle where they are not seared.
Did the Activa RM require any "bonding" time? Or was it straight into the SV as shown?
Guys, what is the music title? I checked all yours Soundcloud playlist but found nothing
ChefSteps Which knife do you use to slice the roulade at the end? I've looked at your collection online but I am wondering which knife this is in particular.
Yoshikane SLD Kurouchi Damascus, maybe. I've seen similar knife, but i'm not confident enough to confirm that. Hope it helps you out.
For how long do you guys let it rest before deep fried?
What part of the turkey did you combine the legs with?
If you want a more braised/confit-like texture with this technique, what temp and time should you use?
don't use the active rm.
Hoa Ly plus you would have to let it cool down to get the crispy exterior since the proteins will break down more.
Hoa Ly
Active rm just holds the protein together. Has nothing to do with the cooked texture.
PolyScience says 167°F/75°C for 16 hours, but why would you want a confit-like texture? It would just fall apart.
PhatTrumpet2
Thanks. Good point well made. I'm likely gonna do it at a similar temperature for Christmas. :)
Could this be done with the entire turkey in one roulade?.
I know that it is ideal temp for white meat is approximately 131 degrees and about 140 for the dark meat. If cooking an all in one roulade is possible, what cook temp should I use for 24 hours?
What is the purpose of using the activa rm for... every time when u guys cook any protein u guys dust some of that powder ... is it to prevent the protein from drying or is it for other purposes ^_^
Its meat glue, so when you cut into a roulade like this it won't separate into several pieces.
Bet y'all roll the tightest blunts.
I'd like to visit you guys in Washington, cook some bitchin' meals, smoke and munch. I love you guys.
woooow , just wow !!
I´m hungry...give me this!
Now that are some mad skill
Will this work without using activa rm? I really want to make this but meat glue is unfortunately not available in practical quantities where I live. Thanks 👍
It does work, but not *quite* as well. Buy it on Amazon for the next time you need it. I've done it both ways, and the meat is so damn delicious it won't really matter.
Damn, that look delicious. It's makin' me hungry, lol.
Whats the max rpm on your centrifuge?
looks very mosit and tender
What knife die you use ? I'd like to get them
Felix Truong Yoshikane
Check out this link, you can purchase and learn more about them here.
www.chefsteps.com/knife-collection
Any substitute for activa rm?
For chicken, tendon removal is optional. For turkey, it's a must 😉
amazing how juicy it is, great job!
no need to place it in a bag if it is properly tied... and re-rolled since you poke holes in it to make it tight and remove air pockets.... also you can just pan sear it turning it frequently to brown it evenly.. as an alternative to deep frying.
that being said I am a huge fan of your vids.. I feel I am young with much to learn. Techniques and such that are best learned through experience working in top kitchens. Thanks for making this info readily available to anyone who is passionate about cooking. ChefSteps
i am with you
Good thing I'm too low energy to get into sous vide cooking, because I would eat that whole thing like a burrito.
wont the cling film melt into the meat when boiled?
ChefSteps how did YOU guys crisp the skin?
can i cook it without using plastic ? because i don't really trust them ...
do they trust you?
can i make roulade without using any active RM? or is there any other option other than using any active RM?
Dio Diko you can try tying it like a roast
Question, for me is very difficult to get activa RM, there is a reemplace to that or just dont use
Don't bother with it. Just tie the roulade up with butcher's string so it holds together
what's activa rm?
meat glue
damn!this is awesome
What knife is being used?
Can it be done without the use of Activa RM?
What does the activa do? Is that a binding agent?
It's meat glue
Does anyone know the knives that were used?
mikeypopborda The knife used in the intro is a Yoshikane and the knife used for the butchery is a Misono, hankotsu.
www.chefsteps.com/knife-collection
www.epicedge.com/shopexd.asp?id=86755
Is it possible to make it without active rm?
Ronald Wu Yes, but the roulade will not be bound as well. But it's totally worth a shot.
i've done a gallantine with chicken using almost exactly the same method. with a mouselline as the center and cooking it while tied it holds it's shape perfectly... only difference is I throw it in an ice bath after poaching or "sous vide",. then dry it and pan sear it till it comes up to temp internally..
Great!
2:26 chipotle burrito 🌯
What is activa rm ?
@thec00k That's a turkey's leg.
Salt... activa RM... herbs (optional)
why is removing the tendons "optional"?
anyone know the name of the track in the background?
Overused - Memestorm
So, if I do this at home how do the 3 hour cooking part? On a container and change the water when it cools? I think theplastic will melt ifi put it in a pot.. sorry, lacking on imagination for this. ChefSteps
a sous vide water oven is basically a water bath that is calibrated to keep it @ a certain temperature
what u can do if u have a cooknig thermometer is just use pot on extremely low heat and try to manually adjust the temperature. for example u get the desired temperature water and put ur meat or whatever you're cooking in then u'd probably first need to increase the flame or whatever a bit higher (because ur meat is at room or lower temperature) then slowly lower it back down. its a bit more tedious and takes more attention but a sous vide water oven is just a normal heater but with electronics to autmatically adjust the heat so that the water remains relatively the same temperature.
as long as u dont let the plastic touch the bottom of the pot there should b no risk of melting if u're using proper grade plastic and not starting off with really high temperature water.
also as a tip by doing it manually, u should use higher volume of water so that if u make any mistakes it would take longer for it to reach a much higher or lower temperature
That plastic container is probably made of really good quality plastic which won't within boiling temperature of water :)
i think gloria is asking for a way to do sous vide without the fancy equipment
l2noob4ul +Gloria A home cooking sous-vide equipment is very cheap these days.
.For higher temps sous-vide, a deep-fryer can work with water replacing the oil, or a deep pot inside a low oven.
"I think theplastic will melt ifi put it in a pot." You can clip the top of the bag to the side of the pot so the bag won't touch bottom; since the water is kept below the boiling point, the bag won't melt this way. A sous vide machine keeps the water temperature VERY stable (I use a Sansaire brand; others are similar), but you can do it on the stove top if you have a good thermometer and pay close attention to it: adjusting the burner setting, adding hot or cold water every now and then as needed, etc.
brb salivating
Nice o desu
boiled turkey?
omg.. i need
I was under the impression that turkey had to be cooked to at least 160 degrees. Is no longer the case? (Like how pork has gotten to the point where its considered safe to cook until 140 degrees)
145 degrees actually; with three minutes of resting time
Using a sous vide machine you are cooking foods at a lower temperature for a longer length of time. This will still achieve the same results of killing bacteria, pathogens, etc. that it would if you cooked at a higher temperature for a shorter length of time.
NomNoms033 Where did you hear that?
***** douglas baldwin has a section in his guide about which pathogens die at what temperatures. google "a practical guide to sous vide cooking"
renixe Interesting.. thank you.
I wonder how the roulade would be if smoked instead of this way?
you could smoke it first then put it in the water bath and the flavours would intensify more also you could use the juice for the sauce for a smokey flavour in there as well
Now where do I find this giant plastic wrap? Nobody has it this wide
Dear youtubers, where do we get that "tendon tweezer" tool at 0:59? Is that a fish bone remover? Thanks a bunch!!!
Activia RM aka Meat glue. The same thing meat processors use to 'glue' different cuts of meat together to fool the average buyer into thinking they're actually buying a - oh lets say - sirloin cut but really it's meats from all over the animal put together to look like a sirloin.
MUSIC?!
Everything I read says that dark meat should be cooked to 175F, white meat to 145F. Any reason for why you chose 175F here?
Harold Hong We chose 151 °F / 66 °C because we preferred the texture at that temperature.
Of course you sous vide it. How do I do this WITHOUT the machine?
They have a video about cooking sous vide with a metal pot on stove and beer cooler.
get a thermometer, a pot, water, and manage the heat with the meat inside, are you stupid?
You find a recipe somewhere else, having accepted that an experimental cooking channel on youtube probably isn't trying to make everything as easy as possible for you.
outstandings Are you kidding me? A sous vide machine makes it even easier. I thought their goal was to teach and inspire, that's why I asked the question. Usually not something met with ridicule when done in a learning environment.
FfejTball
Try a low oven and a deep pot within it. Try a deep-fat fryer with the water replaced. Dry a diffuser on the hob. Try an induction-hob. Try the suggestions they made on a video about how to do it without a machine of which you are aware since someone already told you and you've been back since....
And you're right, a sous-vide machine does make sous-vide easier, rather like a frying pan makes frying easier and an oven makes oven-roasting easier.
İt's looks like chicken Topkapı (traditional Turkish food)
Olive oil at the end seemed a bit unnecessary
So basically wrap one layer of Turkey in 20 layers of plastic. Seems about right!
You guys are awesome ChefSteps. I made this roulade for my family this year for Thanksgiving and it was a hit! I did my finishing on a very hot smoker. I filmed the whole thing for TH-cam th-cam.com/video/RXftpwVtqjI/w-d-xo.html - thanks for the inspiration and instruction!
MEAT GLUE?
Japanese Gum there is absolutely nothing wrong with meat glue
Japanese Gum has long as you cook the meat to a correct temperature to eat the meat glue
isn't this technically a galantine
I can't use plastic any longer without thinking of the giant plastic cesspool in the Pacific.
that surgeon.
This is a great technique for those who want to increase the amount of plastic that ends up in the bellies of dolphins and whales.
That is so much plastic wrap haha
Meat glue!
Surgeon :D