Maybe a dumb question, but

M

melissa-dallas

Well-known member
How do places like La Madeleine cook such perfect chicken breast that they slice thinly and add to caesar salads? Assuming they are brined or salted down, but the edges remain beautifully coated with pepper/seasoning, but the edges are also not hardened or “toughened” up from baking. Low temp? Can’t be braised or steamed because that would lose the coating.

 
Melissa, way back in the late 90's, I began ordering chocolate from Qzina.. Because they only supply

businesses, they somehow thought I was a business and then they and everyone else started sending me catalogs on ordering restaurant quality bakery, food items and bulk recipes.

I was actually shocked to find out that there are suppliers who create complete fancy meals like beef wellington or chateaubrian with mushroom sauce already prepared and then vacuumed sealed in portions. All the restaurant had to do was drop the bag in boiling water and plate it.

So I wonder if La Madeleine gets the chicken portions already cooked at their main production facility and only has to heat the finished product--or even serve it cold. The breasts could be pouched en masse at the main facility, then coated and then vacuum-sealed.

I've yet to figure out how to pouch chicken breasts so they stay tender.

I've looked for but never found their muffin recipe.

 
I can come pretty close on their Strawberries Romanov

Wish I could duplicate the pecan tarts and the old recipe for the strawberry napoleons before they changed the pastry cream

 
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