I recently discovered your Chanel. I love it. Keep on!
@DanielsGongBang Жыл бұрын
I'm so happy to hear that! Thank you, you made my day :) 🙏🙏🙏
@fazehasoon55593 ай бұрын
Nice work! Looks great
@stanislav31145 ай бұрын
this is what I was looking for! thank you!
@CasalDuasrodasEuropa3 ай бұрын
Adoro esse video ❤
@casquette1450 Жыл бұрын
looks pretty good, however there's a couple of strange techniques. first the chicken breast "farce fine" (that's how it's called). You should blend the chicken breast with an egg white, pass through it through a sieve to get it nice and smooth, then add some really cold cream to soften it. You don't need the cornstarch or any starch for that matter. Next when you do the roulade, because you are using a farce fine, you already have a pretty good binder with the egg white and it will stick to everything, so no need for transglutaminase. The meat glue is useless with the cabbage as it binds to proteins only, to use with veggies, you have to make a slurry, etc... a different technique. But anyway, you don't need it, the chicken farce will bind everything on it own. I'm sure it's delicious though.
@DanielsGongBang Жыл бұрын
Thanks for suggestions! I do have my reasonings for some questions you had: For your first point, I used to make it like that in my previous work but I learned keeping cream, chicken, blender parts and blender container super cold and making as i showed in the video saves so much time, while keeping the farce just as smooth as passing through a sieve. I would honestly suggest this technique over the previous one for everyone since washing a sieve that had mousse passed through is.. not fun 😂 you can give it a go next time 😁 Secondly, potato starch is not needed for most mousse, but it adds stability to the structure of the farce especially when you are adding cooked protein afterwards. For this recipe, ratio of confit to the mousse is almost 50/50, or even more confit, its structure and texture will be much more unstable. Same thing applies to transglutaminaise, since the ratio of mousse itself is very little in the farce, it needs some transglutaminaise to stabilize to the chicken breast. I agree there's not really a point to dust on cabbage, I just wanted to test it out cause I read a recipe like that in a book while ago 😂 And yes I really enjoyed this dish! Thank you for watching in happy you liked it 😁🙏
@BADAWAIАй бұрын
Fabuleux ❤❤❤🙏
@green939 Жыл бұрын
Love your cooking! Please continue ❤️
@DanielsGongBang Жыл бұрын
Will do :) thank you so much 🙏
@juttnisfood8 ай бұрын
Looks tempting.
@tenaciousadagio Жыл бұрын
wow very creative looks delicious
@DanielsGongBang Жыл бұрын
Thank you so much 🙏🙏
@CookandtravelwithDenisa Жыл бұрын
👏🏼👏🏼👏🏼 Amazing! Please try Wirsing next time instead of cabbage. In our region in Germany we have a few Michelin stared chefs. Here is where I came to taste for the first time a few variations of Wirsing based gourmet recipes, that otherwise I would have not tried, if I had to order a la carte. But they surprised me pleasantly.
@DanielsGongBang Жыл бұрын
Will do :) Thank you for suggestion!
@DanielsGongBang Жыл бұрын
*very late update* I just realized wirsing is savoy cabbage which is what I've used in this video 😂😂😂. Now I learned a new word hahaha 👍👍
@CookandtravelwithDenisa Жыл бұрын
@@DanielsGongBang great!😅👍🏼👍🏼👍🏼
@laurenyip2515 Жыл бұрын
cool
@ericgreen7880 Жыл бұрын
Good one
@DanielsGongBang Жыл бұрын
thank you :)
@MrPaprykaPLАй бұрын
Hi, what can i use instead of transglutaminese? Would a starch be good enough or just skip it?
@DanielsGongBang24 күн бұрын
Egg white should do the trick :)
@guado6189 Жыл бұрын
Very nice
@DanielsGongBang Жыл бұрын
Thank you very much :)
@spillthebeans6333 Жыл бұрын
Would love to try this! How much egg white and potato starch do you use? Is there a recipe somewhere?
@DanielsGongBang Жыл бұрын
Sorry for late reply! It's 200g chicken, 30g egg white, 5g potato starch, 100g cream and 4g salt! Thank you for watching 🙏🙏🙏
@user-rd6dd1zm8x Жыл бұрын
is it possible to freeze as a semi-finished product?
@DanielsGongBang Жыл бұрын
I have never tried with this one so I can't tell you for sure but I don't recommend it to be honest.. cabbage doesn't freeze too well, same with mousse. Thank you for watching 🙏🙏
@sjmclean0 Жыл бұрын
If I don't put the powder on the chicken what will happen?
@DanielsGongBang Жыл бұрын
It will still work as long as you roll it tight with the savoy cabbage, but it will just fall apart much easier when you eat it. No major problem though! Thank you for watching 🙏🙏
@sjmclean0 Жыл бұрын
@@DanielsGongBang Really enjoyed the video, my roulade is actually in the water bath as we speak.
@DanielsGongBang Жыл бұрын
@@sjmclean0 omg in excited how it will turn out!! Hope you like it!
@brahimboromi9732 ай бұрын
How much grammes of mousseline chicken
@harkeb Жыл бұрын
Looks amazing, but hours upon hours for a chicken dish? Life is too short for that.
@DanielsGongBang Жыл бұрын
😂 true, so I respect people that put in hours for such a simple dish for people that visit their restaurants 😄
@Billyle7337Ай бұрын
Roulade and ballotine is the same or not, please tell me!
@DanielsGongBang24 күн бұрын
All ballotines are roulades, but not all roulades are ballotines :) roulade is a general term that describes a dish that has been rolled into rounds like this.