By Times Staff
If you have never tried it before, the task of trussing, or tying meat together, can seem a little daunting. Sure, there are ways to get it done, but as with most things, there is a right way to do it. Chef Jane Ward explains that once you get the hang of it, it is really a simple thing to do. Essentially, it is just using a few feet of kitchen twine used to make a series of knots that are tied down the length of the roast, looping around underneath it, then connecting back where the original knot was made.
Tying a roast keeps meat in a round shape while it is cooking. In doing so, it cooks more evenly.
Around the holidays many people incorporate stuffing in their meats. The process of trussing a meat is the best way to ensure that the stuffing will stay in place.
For a practice using this trussing technique, try Ward’s recipe for Crock-Pot Pot Roast. You won’t only prepare a hearty meal this holiday season and you’ll also have the opportunity to show off your new kitchen skills.
Trussed Pot Roast
Two 3-pound beef chuck roasts
3 to 4 feet of kitchen twine
1. Open the roasts down the middle without cutting all the way through and stack them on top of each other.
2. Loop the twine around the top of the two roasts and double knot it.
3. Take the twine and hold it about 2 inches down from the knot with your thumb and loop it around the roasts sliding it back under itself where your thumb is making a slip knot. Continue to make these knots all the way down the roast.
4. When you get to the end string the twine underneath the roast and pull it taut. Knot it around the first knot you made and snip off any extra twine.
Courtesy of author and food blogger Jane Ward, 2012