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true butcher's twine is better than just cotton string. used to be slightly wzxed, or linen cord, which didn't have fuzzy fibers. that's harder to find these days. the standard typical cotton can stick to the meat, and leave fuxx being or pull meat away when you remove the string. most times that may not ba an issue.
Uncle Phil, As I mentioned on the "sister" board, I just buy a ball of heavy, cotton twine, and find, that for the most part, it works just great. If you need to sear a piece of tied/trussed meat, perhaps the "special" stuff would be better, although,who knows what "polys" or synthetics will permeate the cook.
Worst case, if you got "cotton" twine made in China that's actually polyester or some other synthetic, it's going to melt on your food. When buying this stuff in the store, read the fine print. I've seen stuff with big letters on the label Cotton Twine, and then in the fine print, it says that it could be cotton, nylon, or polyester.
linen string is best, then good old butcher's twine. but cotton will absorb from the beef, and that will cook when the beef does, thereby sticking to the meat. ed egli avea del cul fatto trombetta -Dante
Butcher's Twine. bigguy136 Posts: 1,362. February 2012 edited February 2012 in EggHead Forum. Can I use ...
When I did a large rib cook of 6 racks I made 3 circles, two racks each nestled inside each other, bone side to bone side, holding the outer ring with butcher's twine. The inside ones broke in half - and seriously - don't bother trying to wrap them - just let them ride for 4-5 hours and then open them up and sauce them leaning against each ...
If you have a legit butcher, just ask him for a quick tying tutorial if you are in there buying something and if he can spot you some twine. Get about 4-6 arm wingspan arm lengths worth in case you have some errors.
Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine making the stitches about 1-inch apart, starting at the back of turkey and working towards the neck. 3 Be careful since the Turducken has no boney frame, roll over breast side up and finish sewing the neck portion of bird. Tie off and cut twine.
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Either way works fine. If you want to sear your roast on all 4 sides you have to cut the bones off, sear the meat all 4 sides and then tie the meat back on the bones and roast it with the bones on the bottom.