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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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Poultry does not have to be trussed before it is roasted. When poultry is trussed you may encounter a problem with the white and dark meat obtaining the proper doneness. ... |
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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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