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Trussing - Page 4

post #46 of 53
Quote:
Originally Posted by ehkay View Post

What if we "trussed" with transglutaminase, rather than a needle and thread?

Golly gee, you dun blown my mind.
post #47 of 53
Quote:
Originally Posted by itsstillmatt View Post


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. confused.gif
post #48 of 53
damn, that looks like one of ed morel's dates.
post #49 of 53
Quote:
Originally Posted by mgm9128 View Post

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. confused.gif

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.
post #50 of 53
I've never poached a whole bird. Just the breasts on the bateau. And only twice. Nice results, though. Thanks for the explanation.
post #51 of 53
Do you autoclave your trussing needles before you suture your birds?
post #52 of 53
Quote:
Originally Posted by mgm9128 View Post

I've never poached a whole bird. Just the breasts on the bateau. And only twice. Nice results, though. Thanks for the explanation.

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.
post #53 of 53
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