Previous Item: Molecular Gastronomy Week! Roulade de Poulet au Vin Jaune (Chicken w/ White Wine) with Morels and Fiddlehead Ferns, Pickled Green Onions, and Sticky Coconut Rice ($14 Per Person / Time to Cook: 30 min. / Cook by Day: Sunday)

Meal Description

Here is modernist twist on a classic French dish, Chicken with a white wine sauce (Yes, we know Jaune is French for yellow, but when was the last time you ordered Yellow Wine?).   Literally meaning “rolled” in French, the chicken is typically stuffed with a filling, although ours will not.  We will remove the skin form the chicken and dehydrate it and cook the skin separately Sous Vide.  We will then use transglutaminase to “glue” the skin back onto the chicken in a Roulade (cylindrical shape).  The chicken will need to be seared stovetop and finished in the oven.  The Wild Morels and Fiddleheads will be sautéed, while the rice preparation is straightforward.  A plain chicken breast is available at checkout, if desired.

So, what the heck is molecular gastronomy?  Think of it as combining a chemistry lab with a kitchen.  While science has always been fundamental to cooking, molecular gastronomy adds a level of precision (similar to baking).  The most ubiquitous piece of equipment used is the immersion circulator for Sous Vide cooking.  This allows for precise cooking temperatures and yields superior results, which we discuss on our website. 

Molecular gastronomy also introduces all kinds of ingredients, such as enzymes, hydrocolloids, acids, among others, to change the physical properties, tastes, and textures of the ingredients.  These have all been used for years in the commercial food industry, and for centuries in certain cultures. 

Transglutaminase.  More popularly know as “meat glue,” transglutaminase is a natural enzyme that bonds proteins.  The primary industrial use is for sausages and cold cuts (how else can a turkey breast be shaped into a rectangle?).  This also is how the “chicken nugget” gets its characteristic shape.   This ingredient gives the modernist chef a wide latitude to alter the texture and taste of certain foods.  The goal, according to Wylie Dufresne of WD-40 in NYC, is not to contradict nature and create a “Jackalope,” but to improve upon it.  For example, Transglutaminase can be used to layer thin slices of a tough, inexpensive cut of meat to both make it tender and to cook it evenly.  Chicken skin attached to anything is delicious, whether it is a chicken skin on a steak, wrapped around a shrimp, or a piece of salmon.  There also are combinations that don’t work at all like fish skin on chicken…not a good choice. Transglutaminase is sold commercially under the Activa brand.

Bon Appetit!

Time to Cook:  30 min.

Cook by Day:  Sunday  *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.

Items included (serves 2)

1. Roulade de Poulet
2. Wild Morels
3. Fiddlehead Ferns
4. Rice
5. Coconut
6. Green Onions
7. Transglutaminase

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):    Tree Nuts.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items

1. Double the Protein
2. Plain Chicken Available
3. Chicken Steak (New York Strip with Chicken Skin attached)….b/c we couldn’t help ourselves
4. Lemon Garlic Kale Salad w/ Almonds
5. Kid’s Meal – Plain Chicken, Plain Rice & Veggies

Bon Appétit!