For those of you not in the know, a Cordon Bleu (capital B is optional, I believe) is basically a schnitzel folded double with cheese and ham in the middle of it.
And I loves them!
But cooking them is a problem and I was wondering if there are any experts on this field amongst you who can help with the problems:
1. The thick ridge (where it's folded double) stays raw. No matter how low I put the gas. How the hell am I supposed to get that cooked to edibility before the rest is burned to Dresden corpse?
2. Leakage. If you don't cook them fast enough (which you can't do, because of the thick ridge problem explained in 1.) they start leaking cheese. I've had Cordon Bleu's which have leaked like Russian nuclear reactors; so much so that there was no more cheese in them!!!
How do you stop the leakage?
I'll be glad of any help. Cheers.
Originally posted by shavixmirEat out.
For those of you not in the know, a Cordon Bleu (capital B is optional, I believe) is basically a schnitzel folded double with cheese and ham in the middle of it.
And I loves them!
But cooking them is a problem and I was wondering if there are any experts on this field amongst you who can help with the problems:
1. The thick ridge (where it's fo ...[text shortened]... more cheese in them!!!
How do you stop the leakage?
I'll be glad of any help. Cheers.
Originally posted by shavixmirShav, pounding the fold area thin befoe assembly eliminates the undercooked
For those of you not in the know, a Cordon Bleu (capital B is optional, I believe) is basically a schnitzel folded double with cheese and ham in the middle of it.
And I loves them!
But cooking them is a problem and I was wondering if there are any experts on this field amongst you who can help with the problems:
1. The thick ridge (where it's fo ...[text shortened]... more cheese in them!!!
How do you stop the leakage?
I'll be glad of any help. Cheers.
ridge/uneven doneness. Baking is my preference but they still seem to insist on leaking.
-gb
GB is right about pounding down the ridge area for more even cooking.
As for leak prevention, it's a matter of getting the folding technique down. You could try folding the ham slices around the cheese, burrito-style and then folding the chicken around the ham, also like a burrito and just make sure it's tight and secure.
Alternatively, you could try cutting a small slit in the the chicken, stuffing in the ham and cheese and sewing it shut with kitchen string. I haven't tried this but it could work if the folding proves frustrating.
Originally posted by MimorWhat chicken? 😕
GB is right about pounding down the ridge area for more even cooking.
As for leak prevention, it's a matter of getting the folding technique down. You could try folding the ham slices around the cheese, burrito-style and then folding the chicken around the ham, also like a burrito and just make sure it's tight and secure.
Alternatively, you could try ...[text shortened]... th kitchen string. I haven't tried this but it could work if the folding proves frustrating.
Originally posted by PalynkaI don't think it's the standard but it's just the only cordon bleu I've ever made (and that only a couple of time because it's a pain) so it's what I pictured when reading Shav's post.
Just realized that there is such a thing. I've only tried it with veal.
Is the chicken one the standard in the US (or elsewhere)?
Originally posted by PalynkaNo, you're actually right. The veal version has been the standard but since chicken is cheaper and is perceived as being healthier, it came to be used as much or more than veal in many dishes like marsala, piccata, cordon bleu and others.
Seems that I'm the one who doesn't know what the standard is... 😕