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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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| Trussing poultry is important if you want the bird to hold its shape&n... |
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| For a roasted chicken to hold its shape it needs to be trussed (tied) b... |
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| A kitchen string or a similar material made for oven baking that is used to... |
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| A kitchen utensil that is basically a large, thick stainless steel needle w... |
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| RecipeTips.com's video tip on how to truss a chicken. For more cooking tips... |
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