WebTrussing means to tie a chicken with kitchen twine keeping the wings and legs of the bird close to the body. Traditionally, chefs trussed chickens before roasting them to keep the … WebMar 15, 2012 · Trussing is the process of taking butcher’s twine and tying meat such as chicken, beef tenderloin, turkey or duck (but don’t let us limit you). The purpose of tying …
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WebApr 12, 2007 · AN comprehensive, layman-friendly guide to cooking terms. If you've ever dismissed a recipe because you couldn't decode the getting, join no more: it's all arranged out in Good Housekeeping's Dictionary of Cooking Terms. WebMar 23, 2024 · Updated on 03/23/19. I Forge Iron. The word larding is a culinary technique for preparing large cuts of meat in which long strips of fat are woven through the meat … WebWhat is the Definition of Barding? Barding is a technique used primarily on meats to keep them juicy and tender while on the commercial grill. This technique is more common than most people realize, though. In fact, … irenes houston