Daily Feature Glossary Terms

Thursday, November 15, 2012


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.
Featured on: 11/15/2012
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