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I sometimes make pinwheels or chicken cordon bleu but my main issue is that the cheese melts out of the rolls and is nonexistent when served.
Is there a trick to preventing it? Or is that a given when serving those type of dishes? Now I just do them open face. I lay the "fillings" on top and bake/cook.
I sometimes make pinwheels or chicken cordon bleu but my main issue is that the cheese melts out of the rolls and is nonexistent when served.
Is there a trick to preventing it? Or is that a given when serving those type of dishes? Now I just do them open face. I lay the "fillings" on top and bake/cook.
Ok I make chicken cordon Bleu a lot. I use this cutlets, rolled up with a thin slice of ham and a thin slice of Swiss. You can insert a tooth pick but I don't because it stays rolled ( dip them rolled chicken in melted butter then bread crumbs) Cheese will ooze out but not too much. You could tie the ends with kitchen twine too.
Ok I make chicken cordon Bleu a lot. I use this cutlets, rolled up with a thin slice of ham and a thin slice of Swiss. You can insert a tooth pick but I don't because it stays rolled ( dip them rolled chicken in melted butter then bread crumbs) Cheese will ooze out but not too much. You could tie the ends with kitchen twine too.
Ooh I don't use ham or swiss. I use prosciutto and gruyere or comte. Maybe the cheeses I'm using melts too well?
I really think that could be the problem...gruyere gets really gooey. Try the swiss cheese, and/or maybe cutting the cheese into more of a "block" than slices...so it is more centered in the chicken/meat. I larger "hunk" of cheese will melt, but more slowly and from the inside to the outer if you cut more of a square than try to make it the size of the meat it is encased in.
You can also use "skewers" to help you kinda fold the ends of the meat over to make it more of a "seal". Bamboo is cheap, and available everywhere, just ensure you soak it first to keep it from drying out.
I really think that could be the problem...gruyere gets really gooey. Try the swiss cheese, and/or maybe cutting the cheese into more of a "block" than slices...so it is more centered in the chicken/meat. I larger "hunk" of cheese will melt, but more slowly and from the inside to the outer if you cut more of a square than try to make it the size of the meat it is encased in.
You can also use "skewers" to help you kinda fold the ends of the meat over to make it more of a "seal". Bamboo is cheap, and available everywhere, just ensure you soak it first to keep it from drying out.
I usually tie mine with butcher's twine. I have metal skewers, will those work?
As for swiss, I don't like swiss. I know I know, I just never liked it. But I will try to use a harder unmelty cheese next time I go to the cheese section. I am thinking a harder sharp dry cheese might work well.
I usually tie mine with butcher's twine. I have metal skewers, will those work?
As for swiss, I don't like swiss. I know I know, I just never liked it. But I will try to use a harder unmelty cheese next time I go to the cheese section. I am thinking a harder sharp dry cheese might work well.
Yes, the metal skewers will work, and I think that even if you use a cheese you like be sure to cut more of a "square" and place in the middle vs longer slice that runs the length of the meat....give that cheese more "height" and less "length" if that helps visualize the cutting needed to make the magic happen! Let me know how that works for ya!
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Originally Posted by momtothree
I usually tie mine with butcher's twine. I have metal skewers, will those work?
As for swiss, I don't like swiss. I know I know, I just never liked it. But I will try to use a harder unmelty cheese next time I go to the cheese section. I am thinking a harder sharp dry cheese might work well.
I wrap the rolls in plastic wrap, twist the ends tight, and refrigerate a few hours before cooking, they seem to hold their shape and seal better that way.
I'll try that. I think the flattening of the chicken might help too to be more flexible. Will make some in a few days and report back.
Thanks all!
I roll the meat like a burrito and use tooth picks. No melted cheese all over the pan.
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