Roulade for service

[Dyno]

Hi there,

Just wondering what a standard method is for a pork roulade for service. I was thinking about roasting it rare, slicing off portions to order and finishing them in the oven. Is this a generally acceptable method? Thanks

dyno

[bohica]

Isn't the idea of a Roulade to braise it in a sauce made from the fond of the "browning off" of them? The Roulade is pretty much well done at that point. I would think you would lose that wonderful flavor that comes from a nice slow braise in a red wine or brown sauce.

Perhaps a pork loin done the way that you suggest would work all fine and good, but, to me, that would not be a Roulade in the usual sense. My $.02

[bear]

Please dont do rare pork!!!!!!

[SaraCooks]

I was thinking about roasting it rare, slicing off portions to order and finishing them in the oven.

Bear!
He's going to finish it in the oven He's not serving rare piggy!

[bear]

Saz, thats not the worry,its the cooking it rare then cooling followed by a reheat for service, even if it gets put into the fridge there is that dangerous warm period when cooling and again on reheat when bacteria can multiply, especialy if the filling is forcemeat, this has already had a lot of exposure to atmosphere in its manufacture and handling. Far better to finish the cooking first off, blast chill then slice and wrap, keep chilled then as required reheat well to serve, the loin if used is going to be dryish anyway when fully cooked, this will be offset by the forcemeat? filling and the sauce.

[Silverfox]

... the loin if used is going to be dryish anyway when fully cooked..

Darned! Guess I've got to go to school and learn how to do it right, mine always comes out moist and tender, of course I DO brine it...

[bear]

you sneaky ole thing you, overnight brining, or longer?

[Silverfox]

you sneaky ole thing you, overnight brining, or longer?

For pork loin, at least 6 hours, chickens, oh say 2-4 hours, turkeys take longer, I've even done them overnight.

Shrimp, OTOH, only takes about an hour but oh what a difference!

Psst, watch who you're callin' "old", I can't help that the US government starts Medicare at 65, I'm still in my "prime" you young whippersnapper!

[RedBeansNRice]

I do not know why you would cook it rare and finnish it the way you proposed unless you wanted to do something really interesting with it, like I dunno, deep frying each slice in beer batter. excuse me, that was silly. The point is if you are going to go through the trouble of making a proper roulade, then to slice it and finnish it the way you desribed you are going to loose it's juicyness and it's taste. You might as well take rubber tire and serve it as a porc roulade, in the end, they both will taste meaningless. Have a nice day.

[bear]

Yeah Red's right, Roulade is for functions and dinner parties cook, serve, eat.
Pierre!Chef! pardon pour un jour age' remarquer, mais je suis de whippersnapper a cinquante!

[Silverfox]

...Pierre!Chef! pardon pour un jour age' remarquer, mais je suis de whippersnapper a cinquante!

Bah, vous êtes toujours un jeune, bien qu'un vieux jeune, mais toujours un jeune

[bear]

Bah, vous êtes toujours un jeune, bien qu'un vieux jeune, mais toujours un jeune

Ha Ha, trebien mon amie,toujours au fond nous sommes jeune, quelques-unes etes age dans a eux le cote face precedemment a eux temps!

[bighead]

Is "Ha Ha" French?