Nelly May said:The other day, I tried to do a chicken breast roll-up. I butterflyed
the breast, then flattened it out with a food mallet and finally
stuffed it with prawns and rolled it in puff pastry.
However it is difficult to get a nice even square shape that I can
stuff, roll up then roll in puff pastry. It ends up having varying
thickness, non-uniform shape and even some holes in it.
My question; is there a way to maybe grind the meat up and then form
it into any shape to give the perfect Roulade?
What would you add to it to remain firm, hold its shape and allow it
to be rolled?
It would also mean that other cuts such as thigh meat could be used
instead and maybe other things added such as ham, onions etc.
Naw, I think you're barking up the wrong tree. There's no reason that
an "even square shape" is so important a goal as to justify messing up
the food. Do what you did with a little more care, a little more
pounding and pushing to get it closer to the form you're looking for,
and then say 'enough'. Grinding the meat up and reforming it would
require adding binders and who knows what else to make it work, not to
mention spoiling the texture. After a lot of work you would end up
with one of those factory food-type products, instead of your own
beautiful handmade creation.
You gotta remember that a lot of what you're served in restaurants or
is offered in the frozen food section is the result of a long chain of
compromises and substitutions. Real food is better. -aem
