Experiment that sounded good, but didn’t meet expectations

So the theory here was to take pork shumai mix and place it into a roulade.  I pounded out pork loin and then placed the shumai mix inside.  Then I wrapped up the force meat and sous vide it.  After the Chilling process was complete, i reheated the product in the water tank and then seared it.  The look of the roulade was great, nice caramelized on the outside.  But then sliced, the texture of the force meat was not there.  It was airy and mushy.  The product looked and smelled great, but the force meat itself was not to pleasing.



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