Flat-Iron-Steak-Roulade Parmigiana
When you think of Parmigiana, I think it's fair to say you're not thinking of Flat-Iron-Steak. Many of us have eaten, Chicken & Veal Parmigiana, but have I dare say most likely have not eaten this version. The use of Transglutaminase RM is essential when making this Roulade. I've glued many proteins together, and of course, I've Glued Flat-Irons too, but this will be the first one I've used for Parmigiana. The Flat-Iron Steak is the perfect canvas for many recipes, but this one was a shining light compared to many. Next week I will, be making Chicken fried steak using the Flat-Iron-Steak, so stay tuned. All 3-Similar Sized Steaks were treated with 1% Fish- Salt . I always Dry-Brine with either salt at 0.60% or 1.0% Fish Salt. The Fish-Salt is a Faux-Aged process which can be read about HERE . The math is elementary. I Dry-Brined them individually. If one of them weighs in at 780 grams, you will multiply 780 x 1% (.01) = ...