You’re going to make beecken fajitas.
No wait… cheef steaks.
Hmpf. I turns out gluing the words beef + chicken together in a recognizable, clever and useful way is probably harder than what you’re about to attempt.
I have a dish on a menu right now using silkie (Chinese Black Chicken). The dish involves breaking the bird down and using the various parts in different presentations. As I was watching one of my cooks the other day, I noticed that the only thing being discarded from his board was the skin (in retrospect I’m sure I was guilty of some kind of kitchen crime to throw away perfectly good chicken skin).
So a jaunt through the coolers and some activa projects later, I ended up with diver scallops wrapped in white chicken skin. Seared, finished and sliced thin, they’re fantastic with this beautiful ring of black around ivory white scallop. It’s definitely been my favorite meat glue result so far.
The roulade so to speak looks great. Never thought of chicken and beef in the checker pattern beofer….Kudos. Have done it with halibut and tuna though. Right now I am doing gnochi with activa to no end. Got the idea at Ideas in Food and haven’t stopped playing yet. Have fun and use it quick
Jason
Playing with Fire and Water 
You’re going to make beecken fajitas.
No wait… cheef steaks.
Hmpf. I turns out gluing the words beef + chicken together in a recognizable, clever and useful way is probably harder than what you’re about to attempt.
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I have a dish on a menu right now using silkie (Chinese Black Chicken). The dish involves breaking the bird down and using the various parts in different presentations. As I was watching one of my cooks the other day, I noticed that the only thing being discarded from his board was the skin (in retrospect I’m sure I was guilty of some kind of kitchen crime to throw away perfectly good chicken skin).
So a jaunt through the coolers and some activa projects later, I ended up with diver scallops wrapped in white chicken skin. Seared, finished and sliced thin, they’re fantastic with this beautiful ring of black around ivory white scallop. It’s definitely been my favorite meat glue result so far.
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Ted- no fair dude, you cheated (clever, though)
Nathan- that sounds amazing, both visually and in taste.
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The roulade so to speak looks great. Never thought of chicken and beef in the checker pattern beofer….Kudos. Have done it with halibut and tuna though. Right now I am doing gnochi with activa to no end. Got the idea at Ideas in Food and haven’t stopped playing yet. Have fun and use it quick
Jason
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