Hi,
I'm planning a breadcrumb stuffed chix roulade as my main for an event catering. I only did steamed, poached and deep-fry roulade before. This time round, i wanted a roulade that is sealed on the grill and oven-baked as it looks more appetizing.
The problem is wrapping the roulade with cling wrap and then unwrapping it again, i don't think the roulade will hold it's shape well enough to seal.
I thought of a few ways but couldn't decide which is better:
I thought of steaming it briefly enough for the protein outside to coagulate and then removing the wrap and seal and bake as per norm. But i'm afraid the moist cooking method will turn the breadcrunbs inside all soggy.
Another way is to bake it in the oven with the plastic wrap to hold its shape and then seal it. But i'm afraid the plastic will melt due to the high temp in the oven.
The third method is to tie the roulade up with strings and den seal and bake. But this method wouldn't give me a thight roll. Besides this, only part of the roll will be sealed as the stings will be in contact with the grill.
Anyone to help me out of this puzzle?
I'm planning a breadcrumb stuffed chix roulade as my main for an event catering. I only did steamed, poached and deep-fry roulade before. This time round, i wanted a roulade that is sealed on the grill and oven-baked as it looks more appetizing.
The problem is wrapping the roulade with cling wrap and then unwrapping it again, i don't think the roulade will hold it's shape well enough to seal.
I thought of a few ways but couldn't decide which is better:
I thought of steaming it briefly enough for the protein outside to coagulate and then removing the wrap and seal and bake as per norm. But i'm afraid the moist cooking method will turn the breadcrunbs inside all soggy.
Another way is to bake it in the oven with the plastic wrap to hold its shape and then seal it. But i'm afraid the plastic will melt due to the high temp in the oven.
The third method is to tie the roulade up with strings and den seal and bake. But this method wouldn't give me a thight roll. Besides this, only part of the roll will be sealed as the stings will be in contact with the grill.
Anyone to help me out of this puzzle?
Cook not because we have to, but because we like to!!"
