Fish Roulade
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Roulade stems from the french "rouler," meaning "to roll" and can be a great technique for transforming odds and ends of meat into an attractive, uniform whole, or-as in this versatile fish technique-combining two pieces of meat to create better texture and elegant presentation. For the full recipe, visit: chfstps.co/1i7y9IC
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No need for the activa, just cool it down after it has reached 32 degrees celsius in the core on the trout and salomon. The natural proteine will do it :)
Salmon scallops? ;)
I just subscribed ! AMAZING VIDEOS this is by far the best cooking channel in youtube !
Thank you!
Agreed
Agreed
Best channel with unreachable cooking method and tools. Agreeable.
Sxfgy
Without Rm will the salmon stick together after cooking please let me know in i am going for a food trial tomorrow.
dear God that knife is sex
bounce bounce
i guess after subcribe this channel,next time i want to make boil broccoli,i should sous vide it
they actually have a video where they boil broccoli
What brand of knives do you use?
You can buy them on their site.
www.chefsteps.com/knife-collection
If you have to ask you couldn't handle them.
Could also be interesting to make it with two types of fish like salmon-monkfish and glazed with a green jelly like a parsley or chives one . Could be a nice cold starter served with an anchovies mayo .
That would come off as a Frankenstein dish. Some people don't like fish being processed like surumi
@@noproblematallmate What do you mean by processed . I am talking of fish fillets . Fish terrines are using different fish and molluscs , I am making one with scallops - salmon - black sole I serve with an horseradish cream .
Looks tasty, but I question the plating. I hate eating things out of deep bowls with a knife and fork... it can be pretty annoying
jhutch9 you dont even have to use a knife for this dish
jhutch9 I agree, food looks amazing but could've used a flat dish with a small circular indent in the middle. It looks strange in a bowl
I now just assume every episode will be TGA and sous-vide.
I understand that the texture must be different than normal salmon because you're layering two piece atop one another.But aside from texture, how is this different from Salmon Medalion?
ACTIVA RM ????
meat glue
Sushi grade salmon and then Meat glue, yo hit yourself.
Couldn't you just use a thicker cut of salmon and use a round cutting ring? This process is OTT for what it produces.
i bet i can eat all that with one bite. the food looks good but the damn portion sizes . i wish i had moar money
Same here :(
Always makes me cringe to see chefs cook food in plastic. I guess the research hasn't convinced them that plastic is toxic.
They put it in a water circulator which rarely reaches temperatures higher than a cup of hot chocolate. This is no more dangerous than storing food in plastic.
Looks absolutely exquisite. Have one problem. Why is it so tiny?
fancy food tends to be in small portions because the chefs want to show off a lot of different kinds of food, and it can be really fatty and filling as well
You are very clever to show this with salmon. Make same thing with Grouper or snapper, let see the outcome
Isn't it hazardous to cook in plastic wrap ?
Hemlata Shah not at such a low temp
that was cool ! did you know raymond blanc does it without using any activia ?
nice. do you guys have a restaurant? where have you guys worked?
DAT MEAT GLUE ACTION ....
Where can I buy the bowls that you use for service? -_-
Why use a bowl that looks like a dirty toilet bowl?
Fantastic channel, love your work. Passion, love and inspiring. Peace
Has anyone got any suggestions for other fishes that would work well?
The one thing I'm against on this channel is the use of meat glue, other than that everything is top notch.
ApolloTheDevious why tho?
I don't understand the point of making it round like that. Why?
Because it's a roulade(?)
Eww poor salmon
you used meat glue?
Yes, it is a totally natural and safe enzyme.
Roulade the most perverse way of cooking food.
I think I would have stopped at sushi!
mmm Activa RM, aka Meat Glue! That is the same product used to make frankenmeat
Wow the quality of the salmon looks great.
so the active is better then the transgluetamisine(meat glue)
I might be wrong bit most likely its the same thing. Used both of them and they work the same
ok...thanx bruv
Activa is a brand name, transglutaminase is the chemical name
What does the Activa do?
It's protein glue, or meat glue.
mrtodd3620 We'll teach you: www.chefsteps.com/activities/understanding-activa
ChefSteps where can we buy activa? is it online or something cos I can't find it.
jljy1
amazon?
Single pan seared round of Fish Roulade, served over a tablespoon of Picatta Sauce in an unnecessarily deep bowl. Only $12.95. All sous-vide serves to do is inflate preparation time, thereby inflating prices.
sous-vide also provides consistency and at the same time more flavorful meat
kenneth antolin
If they're going to sear it anyways, then he's right, the sous-vide only inflating the prep time. ChefSteps seems to be obsessed with using sous vide for everything, to the point that it gets absurd.
A portion this size is usually part of a tasting menu, which would include many other courses, usually at least 6 to 8. The size is to ensure you can comfortably consume the rest of the meal. Besides, this is showing you how to do it, which means when you make it, you can feel free to increase it.
+Colleen Masteller It's like everyone wants the whole fucking salmon for dinner? Also was there some Transglutaminase witch hunt last year that I missed?
Actually, if you take the time to think about it, sous vide actually will decrease preparation time in an commercial setting. instead of having to dedicate a sous-chef to watching that thing cook in the oven or a pan, they can let it sit there, knowing well that it will never over-cook or burn, and that it will be ready when needed. If you look at it from an economics perspective, it is actually saving a great deal of time and worry in the kitchen. Food can be prepared in advance, cooked sous vide, and then retrieved when ordered by a customer, re-seared, and served. This dramatically reduces the kitchen-to-table pipeline, and will therefore reduce cost, and waiting time for the customer.
can you also do this with flaky fish such as snapper?
it says "any fish" sooooo... maybe?
why does the plastic wrap doesn t melt
the water is not boiling in the water bath. Sous vide cooking is not boiling food but cooking at a low temperature under vacuum for a set period of time to achieve reliable results in doneness.
thought he was making sushi
Por favor, faça algo com Abacate!! ;3
Is there another way if I cant afford activa?
You can get Moo Gloo brand transglutaminase (which is the same stuff) in packs of 50g for ~$13. That's not very expensive for how little is used here (or compared to salmon), but it is more expensive per ounce than getting it in bulk.
Thank you for answering I've waited for a year :)
@@jadenkim4826 you got it bro
activa rm= meat glue?
Yes
Perfect!
Isn't meat glue illegal?
No, and the term "meat glue" is a red herring. It isn't gluing anything, more like cross-linking protein strands. It has been proven time and time again, by both government agencies and private testers alike to be harmless in humans and safe to eat.
meat glue is a colloquial term for transglutaminase which renatures proteins and binds them together when it sets. It's an enzyme and there's nothing illegal or unnatural about it.
can i have a job
What the hell is Activa RM, some kind of collagen glue?? The last shot of the finished dish ("piccata sauce") looks amazingly similar to that of a toilet bowl just before flushing. Sorry, not an inspiring sight.
this channel...apply weird unnatural chemical and cook sous vide...
Except every "chemical" they use is all natural.
By weird unnatural chemical do you mean the enzymatic protein made of up amino acids created by cells programmed by DNA?
It is so unnatural that our blood is full of it, and stop us from bleeding to death.
Well your right about the sous vide, but wrong about the unnatural chemicals. Most of what I've seen are natural enzymes.
Instead of adding man-made chemicals to your food, why not just find an extra thick cut filet. Aren't we trying to eat proper food here?
aRM is perfectly good for you and has been shown to be beneficial to human health. In fact most glutamines are produced naturally in the body. You've probably eaten TGs without even knowing it!
any fish? can i use anchovies?
if two slices of it can stick together with activa rm, that you can use it haha
Ken Allen Even a minced meat can become a "solid" piece again.