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To tie meat or poultry with a string, which may be woven through the bird parts by using a needle threaded with the string, in order to create a more compact shape to the food being prepared. Typically, the wings and legs of poultry are tied or trussed securely against the body to enable a more compact shape for the bird to be evenly cooked. Trussing utensils may also include skewers or pins that are used instead of string to hold the bird parts together.
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Truss term - Related Content |
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| A kitchen string or a similar material made for oven baking that is used to weave through poultry in order to form a more compact shape around the body of the bird. Typically, the ... |
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| A kitchen utensil that is basically a large, thick stainless steel needle which is used to tie loose parts of meat or poultry together with a trussing string. The needle is ... |
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| Trussing poultry is important if you want the bird to hold its shape while serving, however, remember that it does prevent uneven cooking. Always check the temperature of the inner thigh on a trussed bird to make sure that the proper internal temperature of 175°F has been met. |
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For a roasted chicken to hold its shape it needs to be trussed (tied) before cooking. A smaller chicken may only require that the legs are tied together but a larger bird ... |
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| RecipeTips.com's video tip on how to truss a chicken. For more cooking tips and advice visit RecipeTips.com. |
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