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pressure cooking roulade

post #1 of 4
Thread Starter 
Can I still wrap my chicken roulade in cling wrap and use it in a pressure cooker? New to using a pressure cooker. What about a cooking it in a vacuumed sealed bag in the pressure cooker?
post #2 of 4

Why pressure cook a roulade?  Poaching will probably take less time than building up, cooking then releasing pressure.

post #3 of 4
Thread Starter 
I guess my question is can I wrap something in cling wrap or use. A vacuum sealed back with marinade.. Chicken roulade was just a example
post #4 of 4

It would depend on the cling some is good to 250F before breakdown.  Ziplok seals can fail @ 180F not sure about heat sealed vacuum as I've never used it.  I'm not sure what affect the pressure aspect + temp will do I'm keen for someone to chime in now.  

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