mgm9128
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Trussing
- Thread starter Manton
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mgm9128
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Would you mind explaining this? Particularly how you keep the feet tied down. I just trussed one with a needle, but my feet are up in the air.
Would you mind explaining this? Particularly how you keep the feet tied down. I just trussed one with a needle, but my feet are up in the air.
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In this step
you run the string above the folded back foot rather than above the drumstick. To secure it in like a tight package as I have there, which really is for poaching rather than roasting*, you just cut tiny slits in the skin and stick the ankle joint into them then proceed normally.
*I'm not sure why this is, it is just traditional to truss differently for different dishes.
Would you mind explaining this? Particularly how you keep the feet tied down. I just trussed one with a needle, but my feet are up in the air.
In this step
you run the string above the folded back foot rather than above the drumstick. To secure it in like a tight package as I have there, which really is for poaching rather than roasting*, you just cut tiny slits in the skin and stick the ankle joint into them then proceed normally.
*I'm not sure why this is, it is just traditional to truss differently for different dishes.
- Joined
- Mar 11, 2006
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- 13,969
- Reaction score
- 2,086
Oh, I forgot. You need to cut the tendons between the drumstick and foot so that they don't pull against what you are trying to do. Not all the way through, just a little cut where you feel them resisting.
Oh, I forgot. You need to cut the tendons between the drumstick and foot so that they don't pull against what you are trying to do. Not all the way through, just a little cut where you feel them resisting.
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