1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

Trussing

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Oct 29, 2011.

  1. otc

    otc Well-Known Member

    Messages:
    14,201
    Joined:
    Aug 15, 2008
    Heat's back on so I guess I can roast some more chickens. Will have to try some of these fancy needle based methods.
     
  2. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    It's a bit fancier. There is sort of a formality hierarchy. This way is called "en entree" then there is "en grande entree" which is never used these days. It's really complicated. I don't think there is a difference as far as how things cook, though. Just how they look.
     
  3. ehkay

    ehkay Well-Known Member

    Messages:
    2,087
    Joined:
    Sep 5, 2008
    What if we "trussed" with transglutaminase, rather than a needle and thread?
     
  4. edmorel

    edmorel Well-Known Member

    Messages:
    25,666
    Joined:
    Mar 10, 2006
    Location:
    NYC
    

    wouldn't your hand get stuck on your chicken :confused:
     
  5. foodguy

    foodguy Well-Known Member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    
    again with teh choking chickens jokes.
     
  6. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    

    Golly gee, you dun blown my mind.
     
    Last edited: Oct 10, 2012
  7. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    

    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:
    [​IMG]
     
    Last edited: Oct 29, 2013
  8. foodguy

    foodguy Well-Known Member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    damn, that looks like one of ed morel's dates.
     
    1 person likes this.
  9. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    In this step

    [​IMG]

    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.
     
  10. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    I've never poached a whole bird. Just the breasts on the bateau. And only twice. Nice results, though. Thanks for the explanation.
     
  11. ehkay

    ehkay Well-Known Member

    Messages:
    2,087
    Joined:
    Sep 5, 2008
    Do you autoclave your trussing needles before you suture your birds?
     
  12. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    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.
     
  13. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011

Share This Page

Styleforum is proudly sponsored by