4706937
Description
Flashcards by paul monaghan, updated more than 1 year ago
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Created by paul monaghan
over 8 years ago
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| Question | Answer |
| Needle and string | Prior to roasting, whole birds can be secured using a trussing needle and string. |
| Why truss? | The purpose is to maintain a good shape to the bird during cooking |
| Before trussing | Before tying or trussing poultry, season the cavity, cut the tendons in the legs, and remove the wishbone to make carving easier |
| In and out the needle goes | The needle can pass through the joints of the bird into the cavity, and out the opposite side, forming a `figure of 8` with the string. |
| and finally... | When pulled tight and tied the bird will hold its shape with the breasts plumped up |
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