It's been a couple months since I have done any serious cooking at home. Here's to build motivation again... the last meal: roast chicken version 2.
For the roulade, the thigh was de-boned and stuffed with the seasoned breast and bound together with Activa transglutaminase (TG). The skin was then wrapped and sealed using TG as well to encase the entire piece. Vacuum sealed to create a good bond and rested for at least 4 hours to hydrate the enzyme. Sous vide for 1 hr at 64C, air dried, seasoned, and deep fried to crisp skin.
Rosemary is steeped in warm butter used to sear the mushrooms, then sonicated with fresh squeezed meyer lemon juice to create a thick, stable emulsion.
None of the techniques are for show and are undetectable, but used rather to create a very specific effect and cleanliness.
Back to cooking for comfort and inspiration.