Sous Vide and Modernist Cooking Blog: Why Does My Sous Vide Chicken Roulade Come Out Stringy? - Ask Jason

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Owen asked Jason: Why Does My Sous Vide Chicken Roulade Come Out Stringy?

I haven't done any chicken roulade, but I've made a decent amount of turkey roulade which is pretty similar and I've cooked a whole lot of chicken breasts. I'm not sure if you were using white meat or dark meat in the roulade or what sous vide temperature you used.

I've had really good results using turkey breast and cooking the roulade at a 140°F (60°C), which is generally what I like to sous vide turkey breast at. We normally think of turkey breast as being a real tender meat, but it's actually a pretty tough cut. It can benefit from longer cooking times, so I sous vide my turkey breast for about 10 to 12 hours.

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