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.
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
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.
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)
*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