How To Tie Meat Before Roasting
Author: Karen Lennox
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Roasting is the oldest way of cooking meat. Oven-baked meat is healthier than pan-fried meat, juicier and tastier. In order for the meat to be tastier and juicier during baking, it must first be properly tied. They also tie the meat before smoking.
How to tie meat with twine
Roasting is the oldest way of cooking meat. Oven-baked meat is healthier than pan-fried meat, juicier and tastier. In order for the meat to be tastier and juicier during baking, it must first be properly tied. They also tie the meat before smoking.
A tied piece of meat after cooking will have exactly the shape that you gave it by tying, it will not deform during baking or smoking and, accordingly, it will be easy and convenient to cut it even into thin pieces when serving.
And also, with proper tying, the entire piece of meat will cook evenly and it will not be that one edge is already dry, and the thick part remains raw.
Recipes with the ingredient pork pulp
- Pork pulp
- Thread culinary
How to tie meat before baking step by step instructions with photos
Step 1
For work, we need meat and twine made from natural fiber or culinary thread.
Step 2
Put the prepared meat up with the side that is then planned to be at the bottom when baking. From one end, tightly tie the meat with twine with a double knot. In this case, one end of the twine should remain short, and the other - long. With the long end we will work further, and we will need the short end at the very end of the work. Then we make a loop from above, and we skip the twine under the meat.
Step 3
We pull out the twine from the other side and thread the end into the loop. Tighten tightly.
Step 4
We work by repeating the previous movements, fixing the loop after the loop. The seam should go in the middle of a piece of meat.
Step 5
We reach the end of the piece of meat.
Step 6
Turn the meat over to the other side and thread the twine between the formed loops, tightening it tightly on each loop.
Step 7
When you reach the end, you will meet the short end of the twine left at the beginning of the work, and the second end.
Step 8
Tie the 2 ends of the twine tightly into 2 knots. Then the ends can be trimmed.
Step 9
And you can form a loop on which it is very convenient to hang pieces of meat for smoking or drying after marinade before smoking.
Related Articles
- The Role of Meat in Nutrition: Types, Diets, and Cooking Methods
- The Nutritional Benefits of Wild Boar: A Lean and Protein-Rich Meat
- The Ultimate Guide to Vegetarian Meatloaf: Benefits, Recipes, and More
- Nutritional Benefits of Wild Boar Meat: A Lean Protein Source
- The Ultimate Guide to Lean Meat: Benefits, Recipes, and Tips