Fit to be Tied

OH, COME ON, AUNT ETHEL, IT'S JUST ROAST BEEF. I'VE HAD THAT BEFORE. (man) REALLY, WELL, I'M WILLING TO BET YOU, YOUNG MAN, THAT YOU HAVEN'T HAD ROAST BEEF THAT LOOKED LIKE THAT. WOW, HOW'D YOU DO THAT? WELL, YOU'VE GOT TO HAVE SPECIAL COWS. (Ethel) OH, FRED. (Fred) THAT'S RIGHT, THAT'S RIGHT. THEY HAVE TO TAKE OFF THEIR SKIN AND PUT IN THE FILLING AND THEN MASSAGE IT INTO THE MUSCLES. (Ethel) OF COURSE NOT, DEAR. FRED, STOP TEASING HIM! (Fred) AND OF COURSE, THEY HAVE TO ROLL THEM OVER ONTO THEIR BACKS AT NIGHT, BUT HEY, THAT'S WHAT MAKES THEM SO EXPENSIVE. WOW! THIS TASTES GREAT! DO THEY MAKE THEM IN DIFFERENT FLAVORS? (Fred) SURE, ALL DIFFERENT FLAVORS. HECK, THERE'S EVEN A CHOCOLATE COW FOR DESSERT. (Alton) DESPITE MY UNCLE'S PERNICIOUS PROPAGANDA, I LATER LEARNED THAT THE ROAST I ENJOYED THAT EVENING WASN'T A ROAST AT ALL, BUT A BRACIOLE, A MEMBER OF THE ROULADE FAMILY, WHOSE MEMBERS ARE ALL COMPOSED OF A FLATTENED FOOD, COVERED WITH SOME KIND OF FILLING, WHICH IS THEN ROLLED, USUALLY TIED, AND THEN COOKED. (crowd) STUFFING IS EVIL! NO, I'M NOT TALKING ABOUT STUFFING. I'M TALKING ABOUT A THIN LAYER OF GOODNESS, A STRATA, IF YOU LIKE, THAT'S EVENLY DISTRIBUTED THROUGH THE FOOD, NOT A BIG NASTY HANDFUL OF BREADCRUMBS SHOVED UP THE BACKSIDE OF SOME POOR TURKEY. DESPITE A REPUTATION FOR FUSSINESS, ALL ROULADES FOLLOW A VERY SIMPLE SET OF RULES. LEARN THE RULES, ARM YOURSELF WITH SOME RIGHTEOUS TOOLS AND SOME SOUND SCIENCE, AND YOU CAN READILY WRANGLE THIS SPIRAL OF JOY INTO THE REALM WE CALL GOOD EATS. ♪♪ OF ALL THE TASTY CUTS ON THE BEEF CRITTER, ONLY ONE IS PERFECTLY SUITED TO ROLLING, THE FLANK STEAK, WHICH LIES JUST BEHIND THE SKIRT STEAK AND CONTAINS A MAJORITY OF THE DIAPHRAGM. WHY IS IT PERFECT? IT'S LEAN, DURABLE, AND THE GRAIN RUNS IN THIS DIRECTION. THAT'S NOT SOMETHING YOU SEE IN MANY STEAKS. THIS MEANS THAT WHEN ROLLED, COOKED, AND CUT, THE MEAT FIBERS ARE GOING TO BE VERY, VERY SHORT, THEREFORE, EASY TO CHEW. IT'S ALSO THE PERFECT PIECE OF MEAT FOR A ROULADE BECAUSE IT IS FLAT. OF COURSE, IT COULD BE A LITTLE FLATTER, DON'T YOU THINK? HEY, LET'S VISIT THE POUND. THE OBJECT OF POUNDING MEAT IS TO TENDERIZE AND FLATTEN -- NOT DESTROY -- WHICH IS WHAT MOST HAMMERHEAD MODELS DO BECAUSE THEIR POWER IS SO CONCENTRATED IN SUCH A SMALL AREA. MORE BLOWS ARE THEREFORE REQUIRED TO COVER THE SURFACE, AND SINCE MOST COOKS SWING LIKE THEY'RE DRIVING A NAIL, THEY END YOU WITH SOMETHING THAT LOOKS LIKE... POUND FOR POUND, THIS IS THE BEST POUNDER IN TOWN. I'LL SHOW YOU WHY, BUT FIRST, WE MUST PREP. ASK ANY SKYDIVER, AND HE'LL TELL YOU THAT THE BEST WAY TO GET A BROKEN LEG IS TO LAND WITH YOUR LEG STIFF. JUST AS A SKYDIVER SHOULD TUCK AND ROLL TO DISSIPATE THE ENERGY, IT WOULD REALLY HELP US IF THIS MEAT POUNDER WOULD HIT AND THEN SLIDE OFF THE SIDE TO DISSIPATE THAT ENERGY. BY PUTTING DOWN A PIECE OF PLASTIC AND JUST A LITTLE BIT OF WATER ON THE MEAT AND THE PLASTIC, WE'VE GOT PLENTY OF LUBRICATION. OBSERVE. WELL, THAT'S ENOUGH OF THAT, I THINK. WHAT WE NEED TO DO NOW IS CONTEMPLATE A STUFFING. (crowd) STUFFING IS EVIL!! OKAY, NOT A STUFFING, A FILLING. A FILLING IS WHAT WE NEED. AND TO MAKE ONE, WE'RE GOING TO HAVE TO GET A FOOD PROCESSOR. ♪♪ ♪♪ I KNOW, I SAID I WOULD NEVER BUY CROUTONS AGAIN. OKAY, SO I'LL JUST NEVER SAY NEVER AGAIN. BECAUSE THEY'RE CONVENIENT, AND WELL, GOSH DARN IT, THEY'RE TASTY, TOO. ♪♪ (man) GEE, IT'S A LITTLE MORE THAN I WAS PLANNING TO SPEND. WELL, YOU GET WHAT YOU PAY FOR... WHO? THE GUY FROM THE COOL SHOW ON THE FOOD NETWORK. I DIDN'T THINK HE WAS SO FAT AND BALDING! EXCUSE ME, MR. BROWN? I JUST WANTED TO SAY HOW MUCH I LOVE YOUR SHOW! THANK YOU, THANKS A LOT. OH, WITH THAT, HUH? THAT'S A NICE KNIFE, BUT... BUT WHAT? YOU KNOW, I'VE BEEN THINKING ABOUT KNIVES LATELY, AND HAVE YOU EVER BEEN TYING UP A ROAST NO. WELL, IT'LL LEAVE YOU IN STITCHES. I'LL GIVE YOU ANOTHER FOR INSTANCE. YOU WANT TO CUT UP SOME CHIVES FOR A BAKED POTATO. DO YOU WANT TO HAVE TO GO GET OUT A CUTTING BOARD, OR LET'S SAY YOU WANT TO CUT THE BACK OUT OF A CHICKEN. JEEPERS, IF YOU USE A KNIFE, YOU'VE GOT TO HAVE A CHAIN SAW FOR THAT. OH, HAVE YOU EVER TRIED TO CUT PIE DOUGH PASTRY WITH A KNIFE? IMPOSSIBLE. I'M THINKING KITCHEN SHEARS. IF YOU'D LIKE A PAIR OF SHEARS, I CAN ADD THESE TO YOUR KNIFE. AH, THOSE ARE ACTUALLY POULTRY SHEARS. MAY I? YOU SEE THAT LITTLE CURVE RIGHT THERE? THAT'S FOR GETTING HOLD OF BONES SO THAT YOU CAN TEAR THEM OUT. AND LOOK, SPRING-LOADED -- SORRY, W -- SO THAT THEY BOUNCE BACK IN YOUR HANDS, BUT THERE IS A SAFETY CATCH WHICH USUALLY KEEPS THEM CLOSED IN THE DRAWER. NO, YOU SHOULDN'T GET THESE. YOU KNOW WHY, THEY GIVE YOU THE ILLUSION OF SAFETY. I MEAN, LOOK AT ALL THIS AREA DOWN HERE. YOU GET CHICKEN *** DOWN IN THERE, THE GERMS CHECK IN AND DON'T CHECK OUT. YOU CAN'T EVER GET THEM CLEAN, AND THEY'RE NOT REALLY GOOD FOR CUTTING ANYTHING SMALLER THAN CHICKEN BONES. I GUESS YOU COULD TRIM ROSES OR SOMETHING. COME HERE, I'LL SHOW YOU THESE. I BELIEVE THIS IS WHAT HE WOULD CALL MULTI-TASKERS. YEAH, YOU KNOW, SOMETIMES DESIGNERS ADD SO MANY GIZMOS TO TOOLS THAT THE TOOL CAN'T EVEN REMEMBER WHAT IT IS ANYMORE. I'D SAY THAT'S MOSTLY A CUP HOLDER, IF YOU KNOW WHAT I MEAN. YOU KNOW, WHAT I REALLY LIKE ARE THE TYPE THAT JUST KIND OF LOOK LIKE REGULAR OLD SCISSORS. I REALLY LIKE THESE... TAKE A LOOK. NOTICE THAT THE HANDLE IS LONGER THAN THE BLADE? THAT MEANS THAT YOU GET MORE LEVERAGE WHEN YOU'RE CUTTING. TAKE A LOOK AT THE BLADES. YOU'LL NOTICE THAT ONE SIDE IS SMOOTH, AND THE OTHER'S GOT A LITTLE BIT OF SERRATION TO IT. THE SERRATIONS HOLD ON TO THE FOOD WHILE THE SMOOTH BLADE... JUST CUTS NICE AND PRECISE. OH, AND HERE'S THE BEST PART. WOW! THIS IS A PAIR OF SHEARS THAT YOU CAN REALLY, REALLY CLEAN. YEAH, I LOVE THESE THINGS, DROP-FORGED, GREAT. DID I TELL YOU, THEY DO JUST ABOUT EVERYTHING THAT FANCY KNIFE'LL DO. GOOD CHOICE. YOU KNOW, NICE MEETING YOU. DROP ME AN E-MAIL SOMETIME, AND W, LOVELY TO SEE YOU. NICE SHOP YOU'VE GOT HERE, BYE! DEAD MAN. OH, NOTHING. ♪♪ NOW THAT WE HAVE OUR SCISSOR STORY STRAIGHT, WE CAN TALK STRING. I LIKE COTTON STRING FOR TYING UP MY FOOD. AND I LIKE TO KEEP IT CLEAN AND OUT OF THE WAY SO I DON'T GET TANGLED. SO I JUST LOOPED IT THROUGH THE LID OF THIS OLD PLASTIC PITCHER. THAT WAY, I CAN KEEP IT ON THE FLOOR BETWEEN MY LEGS. I'M JUST GOING TO THREAD THAT UP UNDER THE CORNER OF MY BOARD SO IT WON'T GO ANYWHERE. NOW, WE FACE THE STUFFING -- FILLING. IT'S FILLING. GOOD, FILLING. NOW THIS STUFF IS A LITTLE BIT ON THE STICKY SIDE, SO I'M GOING TO TAKE MY SPATULA AND APPLY A LITTLE BIT OF OIL TO IT AT EACH DOSE SO WE CAN SCOOP IT OUT AND SMOOTH IT INTO PLACE. IF IT STARTS STICKING TO THE SPATULA, WELL... YOU COULD JUST GET RID OF THE SPATULA AND PUT A LITTLE OIL ON YOUR GLOVES AND MASSAGE IT INTO THE MEAT. STILL WORK TO GET IT AS THIN AS POSSIBLE, NICE AND EVEN. OH, AND YOU DON'T WANT TO GET MUCH ON THIS WIDE EDGE HERE BECAUSE THIS IS THE EDGE THAT'S GONNA SEAL AND HOLD THE WHOLE THING TOGETHER. THERE. NOW WE ROLL. I LIKE TO ROLL FROM THE FARTHEST EDGE, WHICH OF COURSE, IS THE SMALL ONE, INWARD. THERE. IF YOU'VE GOT YOUR STUFFING -- SORRY, YOUR FILLING -- IN THE RIGHT PLACE, YOU'LL END UP WITH SOMETHING THAT LOOKS LIKE THIS. OKAY, WE'RE GONNA START OUR TYING WITH A SURGEON'S OR BUTCHER'S KNOT. COME ON IN SO YOU CAN GET A LOOK. OH, BOTHER. OKAY, COME ON. ♪♪ ♪♪ ♪♪ ♪♪ SO WE HAVE OUR SURGEON'S KNOT. ONE PASS, TWO PASS, AND JUST SNUG. THEN COMING BACK THE OTHER WAY, WE'VE GOT ONE PASS, TWO PASS, AND TIGHT. NOW, THE FUN PART. WE'VE GOT ABOUT EIGHT INCHES HERE THAT WE CAN LEAVE OUT. WE'RE GONNA NEED THAT LATER. SO REACH UNDER, TWIST FORMING A LOOP, AND THEN SNUGGLE THAT UP ONTO THE MEAT, PULL TIGHT IN ONE DIRECTION, AND THEN SNUG IN THAT DIRECTION. WE JUST MADE AN UPSIDE-DOWN LOOP. DO YOU NEED TO SEE THAT AGAIN? OKAY, FINE. REACH UNDER, MAKE A LOOP. HOLD THE LOOP IN YOUR LEFT HAND -- RIGHT HAND IF YOU'RE HANDED THE OTHER DIRECTION -- PULL SNUG. YOU'RE GONNA NEED ABOUT, OH, I'D SAY SEVEN OR EIGHT OF THESE TO CLOSE UP THE ROAST. WE'RE JUST GONNA ROLL EVERYTHING OVER, BRING THE STRING ALL THE WAY UP TO THE TOP AND CUT IT WITH OUR SPIFFY NEW SHEARS. LOOP UNDER ONCE IN THE MIDDLE, AND THEN WE'LL TIE, WITH ONE MORE SURGEON'S KNOT, RIGHT AT THE TOP. I LIKE TO PUT A LITTLE TWIST, FLIP, AND TIE IT. ONE, TWO... AND THEN FINISH WITH A REGULAR SLIP KNOT. NOW, YOU'RE READY TO EITHER COOK IT, OR YOU CAN TRY THIS OUT ON YOUR MOM AND TIE HER TO THE RAILROAD TRACKS. THAT'S FUN, TOO. BEFORE INTRODUCING THIS TO THE HEAT, INTRODUCE IT TO ROOM TEMPERATURE FOR ABOUT 15 MINUTES. THEN INTRODUCE IT TO SOME CANOLA OR PEANUT OIL, JUST A LITTLE BIT RUBBED ON. THAT IS GOING TO HELP MOVE HEAT INTO THE MEAT QUICKER, AND THAT'S GOING TO CREATE BROWNING, AND BROWNING IS DELICIOUS. WE JUST WANT ENOUGH TO COAT. THEN WE'RE GONNA REMOVE ONE GLOVE AND APPLY A HEALTHY DOSE OF KOSHER SALT. BESIDES ADDING FLAVOR, THIS IS ALSO GOING TO PULL WATER-SOLUBLE PROTEINS UP TO THE SURFACE OF THE MEAT, AND THAT IS GOING TO AID IN THE BROWNING, AS WELL. WHEN IT COMES TO BROWNING, WE WILL GET OUR HEAT THROUGH A VERY HOT CAST-IRON SKILLET. NOW THIS IS GOING TO CREATE SOME SMOKE, SO YOU'RE GONNA WANT TO ACTIVATE YOUR VENTILATION SYSTEM. IF YOU DON'T HAVE A DOWNDRAFT OR A HOOD, YOU'D BETTER OPEN UP SOME WINDOWS BECAUSE THERE'S GONNA BE SOME SMOKE. TRADITIONALLY, THIS DISH IS DONE 100 PERCENT ON A COOKTOP. IT'S BROWNED, A SAUCE IS ADDED, THEN THERE'S A COVER, AND IT JUST SITS THERE AND BARELY SIMMERS FOR ABOUT THREE HOURS. I JUST DON'T TRUST THIS BECAUSE I'VE NEVER SEEN A COOKTOP THAT COULD STAY LOW ENOUGH, HEAT-WISE, TO NOT BURN THE BOTTOM OF THE MEAT, AT LEAST A LITTLE BIT, AND I DON'T THINK THAT'S GOOD EATS. SO I LIKE TO FINISH THIS OFF IN A 350-DEGREE OVEN, AND I LIKE TO HEAT THE OVEN WITH A BAKING DISH CONTAINING THREE CUPS OF MY VERY, VERY FAVORITE TOMATO SAUCE, WHICH JUST HAPPENS TO BE "GOOD EATS" TOMATO SAUCE, AVAILABLE TO YOU AT FOODNETWORK.COM. SO WHILE THAT GETS HOT, WE'VE GOT PLENTY OF TIME TO SEAR. THIS IS GONNA TAKE A FEW MINUTES, ABOUT A MINUTE PER SIDE. AS EACH SIDE BROWNS, I LIKE TO ROTATE IT TO A NEW PIECE OF THE PAN SO THAT WE'VE GOT FRESH HEAT MOVING INTO THE BRACIOLE. ♪♪ WHEN THE MEAT IS THOROUGHLY BROWNED AND THE SAUCE IS NICE AND HOT, I'M GONNA PUT ONE INSIDE THE OTHER, AND WE DON'T WANT COMPLETE IMMERSION HERE. OF COURSE, WE'RE NOT TALKING ABOUT A STEW, IT'S A BRAISE. BUT WE DO WANT TO LOVINGLY COVER THE MEAT IN FLAVORFUL SAUCE. THERE, VERY NICE INDEED. BE CAREFUL, THIS STUFF HAS GOT A LOT OF SUGAR IN IT, SO IT GETS VERY HOT AND STICKY. NOW, WE NEED A COVER, AND IN MY BOOK, THERE'S NO BETTER COVER FOR THIS KIND OF THING THAN ALUMINUM FOIL. I LIKE TO DOUBLE IT OVER. WHY? BECAUSE THEN IT'S EASIER TO MAKE A TENT. OBSERVE. THE REASON WE WANT TO MAKE A TENT IS THAT WE DON'T WANT THE METAL TOUCHING THE MEAT IF WE DON'T HAVE TO. FOR ONE REASON, CONDENSATION COULD FORM, WHICH WOULD KIND OF SLOW DOWN THE COOKING. BUT ALSO, THERE'S ACID IN THAT TOMATO SAUCE, AND AT HIGH ENOUGH TEMPERATURES, IT COULD FORM A FUNNY REACTION WITH THE ALUMINUM, CREATING OFF FLAVORS. BY TENTING, WE DON'T HAVE THAT PROBLEM. BACK IN THE OVEN, AND COOK. HOW LONG? WELL... ♪♪ MMM, YUM. MMM, THAT'S A NICE-LOOKING PIECE OF ROULADE, WOULDN'T YOU SAY? OF COURSE, I COULD PUT SAUCE ON TOP OF THAT, BUT THEN IT WOULDN'T LOOK SO PRETTY ANYMORE, SO I'M GOING TO SAUCE THE PLATE FIRST. JUST A LITTLE POOL RIGHT IN THE MIDDLE. GRACIOUS, MESSY. AND THE ROULADE GOES DOWN THERE. GOSH DARN IT, IT LOOKS ALMOST TOO GOOD TO EAT. BUT HECK, THAT'S NEVER STOPPED ME BEFORE. NOW I KNOW THAT TERRESTRIAL CRITTERS USUALLY GET THIS TREATMENT, BUT THERE'S NO EXCUSE FOR NOT ROLLING AND TYING SEAFOOD. IF YOU HAD A PIECE OF PARCHMENT PAPER COVERED WITH A PIECE OF PLASTIC WRAP, AND YOU HAD SOME NICE-LOOKING SEAFOOD, SAY A COUPLE OF LONG, THIN FILLETS FROM SALMON, MAYBE THREE FLOUNDER FILLETS, SOME LOVELY SEA SCALLOPS AND, WE'LL SAY A TABLESPOON EACH OF DILL AND PARSLEY, YOU COULD MAKE MY FAVORITE SEAFOOD ROULADE, WHICH IS A LITTLE BIT UNORTHODOX, BUT DARN TASTY. LET'S BUILD ONE. START BY LAYING OUT YOUR SALMON THUSLY, WITH THE TAILS FACING AWAY FROM YOU. AND SLIGHTLY OVERLAPPING LIKE THAT, OKAY? THEN WE'RE GONNA LAY OUT THE FLOUNDER, THIS TIME WITH THE TAILS FACING TOWARDS YOU, BARELY OVERLAPPING LIKE THAT. THEN THE SCALLOPS. OF COURSE, IT'S KIND OF TOUGH TO KEEP SCALLOPS IN PLACE. THEY'RE GONNA FALL ALL OVER THE PLACE WHEN WE ROLL, SO... GRAB YOURSELF A METAL SKEWER OR EVEN A LONG WOODEN SKEWER AND THREAD THE SCALLOPS ON. MAKE SURE THAT YOU PUSH THROUGH THE BOTTOM OR TOP OF THE SCALLOP, MEANING THE FLAT SIDE AS OPPOSED TO THE ROUND SIDE. LET'S PUT THEM DOWN RIGHT ON THE END. BEFORE WE CLOSE, A LITTLE SEASONING WOULD BE GOOD, SO PEPPER... A LITTLE SALT, KOSHER, OF COURSE, AND THE HERBS. JUST TRY TO SPRINKLE THEM EVENLY FROM ONE END TO THE OTHER. THERE. NOW WE ROLL -- THE FUN PART. GRAB THE END OF THE PLASTIC AND JUST START TO ROLL IT OVER, KEEPING THAT SKEWER IN PLACE. AND AS SOON AS YOU GET A NICE LITTLE WAVE OF FISH HAPPENING THERE, STOP, GRAB YOUR SHEET PAN, AND PLACE IT RIGHT AT THE EDGE AND PULL. THIS IS GOING TO ADD A NICE LITTLE COMPRESSION FACTOR SO THAT WE GET A NICE, TIGHT ROLL. AND IF YOUR PLASTIC IS RIGHT, YOU OUGHT TO BE ABLE TO BASICALLY... PULL IT RIGHT OFF LIKE THAT. NOW GO THE OPPOSITE DIRECTION AND GENTLY ROLL IN THE PARCHMENT. DON'T TRY TO GET IT TIGHT. IT'S AS TIGHT AS IT NEEDS TO BE. THERE. NOW SEAL THE ENDS, PICK UP THE SKEWER, AND MOVE THIS STRAIGHT TO THE REFRIGERATOR. AFTER A COUPLE OF HOURS IN THE CHILL CHEST, THIS MEAT WILL FIRM UP ENOUGH SO THAT IT CAN BE CUT INTO ROUNDS WITHOUT UNRAVELING, WHICH WOULD BE A VERY BAD THING. IF YOU'RE IN A HURRY, YOU CAN SKIP THIS STEP, BUT I WOULDN'T IF I WERE YOU. ♪♪ I LOVE GRILLS. WHICH MAY EXPLAIN WHY I LIKE MY BROILER SO MUCH. AFTER ALL, WHAT IS A BROILER BUT AN UPSIDE-DOWN GRILL, RIGHT? IF YOU SAW OUR ROAST EPISODE, YOU MAY RECALL THAT WHEN THIS BOX IS SET TO BAKE, A CALROD UNIT OR A GAS BURNER ON THE FLOOR HEATS THE FLOOR OF THE OVEN. GIVEN TIME, THAT HEAT MOVES UP THE WALLS AND INTO THE CEILING. THEN IT RADIATES TOWARDS THE FOOD FROM ALL DIRECTIONS... AT ONCE. LIKE A GRILL, A BROILER, HOWEVER, IS A DIRECTIONAL WEAPON, DESIGNED TO CONCENTRATE ENERGY IN ONE DIRECTION... ONLY. OUR SEAFOOD SWIRLS ARE PERFECT FOR THE BROILER BECAUSE THEY'RE FLAT. THE FLATTER THE FOOD, THE MORE SURFACE FACES THE FIRE, THE FASTER THE FOOD COOKS, RIGHT? IN THIS CASE, SPEED IS IMPORTANT BECAUSE WE WANT TO MINIMIZE MOISTURE LOSS. THE LONGER THE FOOD IS EXPOSED TO THE HEAT, THE DRIER IT'S GOING TO BE. THAT'S WHY I LOVE MY BROILER. WE'RE GONNA LET THIS HEAT FOR A FEW MINUTES BEFORE SLIPPING IN THE FISH. A COUPLE OF HOURS HAS GONE BY, AND OUR FISH IS INDEED NICE AND FIRM. NOW IS WHERE THINGS GET A LITTLE UNORTHODOX. PLACE YOUR ROLL ON A CUTTING BOARD AND REMOVE THE SKEWER. THEN CALL INTO SERVICE A LONG SERRATED KNIFE OR YOUR ELECTRIC KNIFE AND CUT THE ROULADE INTO 3/4 TO 1-INCH ROUNDS, MOVING EACH TO A BROILING PAN THAT'S BEEN LUBRICATED WITH COOKING SPRAY. DO NOT REMOVE THE PAPER UNTIL YOU'VE GOT THEM IN PLACE ON THE PAN. IT'LL HELP KEEP THEM TOGETHER. ONCE YOU'VE GOT THEM ALL CUT AND ARRANGED WITH AT LEAST AN INCH OF SPACE BETWEEN THEM, BRUSH THEM DOWN WITH CANOLA OIL, AND IF YOU FEEL LIKE IT, GIVE THEM A LITTLE EXTRA SEASONING WITH SALT ONLY -- NO PEPPER, PEPPER BURNS. NOW, UNDER THE BROILER, WE MUST GO. YOU WANT TO POSITION YOUR TOP RACK ABOUT SIX INCHES FROM THE HEAT. HOW LONG IS THIS GOING TO TAKE? THAT DEPENDS ON TWO THINGS. HOW DONE YOU LIKE YOUR FISH AND HOW POWERFUL YOUR BROILER IS. MINE'S PRETTY STRONG, SO I'M GONNA CHECK ON THIS IN ABOUT THREE MINUTES. MMM, GOLDEN-BROWN AND DELICIOUS. YOU COULD HAVE THIS STRAIGHT UP MAYBE WITH A LITTLE VINAIGRETTE OR A PAT OF HERB BUTTER WOULD BE VERY NICE INDEED. I HOPE WE'VE INSPIRED YOU TO TAKE A ROLL ON THE WILD SIDE AND TRY YOUR HAND AT A ROULADE. BESIDES THESE FINE PRODUCTS, PORK, CHICKEN, TURKEY, ALL ROULADE-READY. EVEN EGG FOAMS CAN BE SHAPED AND ROLLED. AND OF COURSE, THERE ARE DESSERT ROULADES APLENTY. MMM, SWISS ROLL. BUT THAT'LL HAVE TO WAIT FOR ANOTHER EPISODE OF "GOOD EATS." Captioned by Scripps Networks, Inc.