ckreef Posted December 15, 2015 Report Posted December 15, 2015 Chicken Cordon Bleu with a Shiitake mushroom white wine sauce. Served with full skin mashed potatoes. We were also going to have carrots but by the time we remember that it was a little late to start them. It was a good meal but needs some tweaking. * pocket chicken breast from the end not the side. * thinner sliced ham. * more cheese. * keep mushrooms separate from the sauce. * thicker sauce. Will revisit this cook soon. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted December 15, 2015 Report Posted December 15, 2015 Ck, that is a tasty looking dinner and it will be so much practicing until you get it perfect.
CeramicChef Posted December 15, 2015 Report Posted December 15, 2015 Charles, that's ome very fine chicken cook! Major congrats and mega kudos! I've got some chicken breast need a cooking. Thanks for posting the pointers for the cook.
tony b Posted December 15, 2015 Report Posted December 15, 2015 Ckreef, consider trying Transglutaminase (meat glue) to seal up the slit in the chicken breast after you've stuff it. TG is amazing stuff!
MacKenzie Posted December 15, 2015 Report Posted December 15, 2015 I just checked the price of that meat glue in Canada and it's about $18 - $20 for 2 ozs. I hope it goes a long way.
ckreef Posted December 15, 2015 Author Report Posted December 15, 2015 Ckreef, consider trying Transglutaminase (meat glue) to seal up the slit in the chicken breast after you've stuff it. TG is amazing stuff!I really need to get some. I hate when stuffing/cheese oozes out. Charles - Prometheus 16.5", Cassiopeia 19" TT
CeramicChef Posted December 15, 2015 Report Posted December 15, 2015 I've used meat glue and for the cost, I just can't see it. I get really good closure with a couple of strategically placed toothpicks. Make certain you standardize on a set number, I've found 2 to work well. That way you always know to pull 2 toothpicks from each piece before serving.
ckreef Posted December 15, 2015 Author Report Posted December 15, 2015 I'd eat that in a heart beat.It was good but it'll be better next time. Charles - Prometheus 16.5", Cassiopeia 19" TT
ckreef Posted December 15, 2015 Author Report Posted December 15, 2015 I've used meat glue and for the cost, I just can't see it. I get really good closure with a couple of strategically placed toothpicks. Make certain you standardize on a set number, I've found 2 to work well. That way you always know to pull 2 toothpicks from each piece before serving.On more than one occasion I've thought about getting a really big needle and sew it shut with butchers twine. Toothpicks are good but I think sewing would be better. If I pocket from the end the problem is much smaller. Charles - Prometheus 16.5", Cassiopeia 19" TT
CeramicChef Posted December 15, 2015 Report Posted December 15, 2015 Sewing could get the deal done, but c'mon man … me sew!? I don't even sew wild oats anymore, she won't let me!
tony b Posted December 16, 2015 Report Posted December 16, 2015 A pack of TG is kinda pricey, even here in the States. But, you only use a small amount - a few grams at a time to make a paste. So, it does stretch. For some cooks, toothpicks just don't cut it, as it would take too many. Twine works for bigger cooks, but even then, not always well, especially something with a softer stuffing. If you want a nice solid pate, terrine, or meatloaf that doesn't crumble when you slice it, mix the TG directly into the meat mixture. But, folks, YMMV.
Rak Posted December 16, 2015 Report Posted December 16, 2015 That looks great Charles! Do you mind dropping off a plate?!
ckreef Posted December 17, 2015 Author Report Posted December 17, 2015 That looks great Charles! Do you mind dropping off a plate?!I would but it might get a little cold on that long trip. Charles - Prometheus 16.5", Cassiopeia 19" TT 1
Rak Posted December 17, 2015 Report Posted December 17, 2015 I would but it might get a little cold on that long trip. Charles - Prometheus 16.5", Cassiopeia 19" TT LOL fair enough
