Provided By
Share this!
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.

Truss Reviews

There currently aren't any reviews or comments for this term. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com