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Trussing

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

  1. mgm9128

    mgm9128 Senior member

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


  2. mgm9128

    mgm9128 Senior member

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


  3. foodguy

    foodguy Senior member

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    damn, that looks like one of ed morel's dates.
     


  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  5. mgm9128

    mgm9128 Senior member

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


  6. ehkay

    ehkay Senior member

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    Do you autoclave your trussing needles before you suture your birds?
     


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  8. mgm9128

    mgm9128 Senior member

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