Kitchen Twine
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Kitchen twine is used for trussing whole chicken or whole turkey before roasting or poaching, for tying stuffed and rolled slices of meat, and for holding larger cuts in compact shapes for even cooking.
Truss the turkey, you can use ordinary kitchen twine. Tie the legs together at the ankles then run the twine under the wings of the turkey, pull the twine tight and tie a knot at the neck of the bird. Place the bird on the rack.
Cover with husk and tie the end with a little piece of kitchen twine or string to keep it closed. Repeat this process for each ear of corn.
Fish dill recipe Dill Poached Salmon is made with fillets salmon, chicken stock, and bunch fresh dill tied with kitchen twine.
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5. Greek Chopped Meat Stuffing ...
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside.
When fresh herbs are used, the three herb sprigs can be tied together with kitchen twine and tossed into the sauce "as is". When the cooking is done, the bouquet is removed and discarded.
Use for trimming fat off poultry, removing fat from bacon, snipping herbs, cutting flower stems, opening bags and cutting kitchen twine. A kitchen shears or poultry shears is also useful for cutting up whole chickens. ...
Spoon half of meatball filling into each cabbage case and tie kitchen twine around cases to secure.
Prepare a wok for steaming. Place noodles in a heatproof dish; place mushrooms, gill sides up, on noodles.
 See also: Kitchen, Brush, Cheese, Seasonings, Spices
  
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