Truss
To secure poultry or other food (usually meat) into a compact shape using string, pins or skewers, so the food maintains its shape during cooking.
Waitrose ...
Truss
The technique of tying poultry so it's ready to be roasted.
You can truss the entire bird, or stop at the portion where the legs are tied together with cooking twine.
Truss, to - to tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during cooking.
Tureen - a large, deep bowl with a lid, used to serve soup.
Truss To tie and skewer the wings and legs of poultry or game birds before roasting.
Turbot A flat, firm fleshed sea fish.
Turmeric A yellow spice, used as a coloring and flavoring.
Truss - To shape food into a desired form and secure with butcher's twine or skewers. Most commonly used with poultry or meats.
Truss - To hold a food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.
TRUSS:
To secure poultry with string or skewers, to hold its shape while cooking.
WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Truss: To use string, skewers, or pins to hold together a food to maintain its shape while it cooks (usually applied to meat or poultry).
Truss - To tie up, as a bird, so that all parts will remain in place while cooking.
Try out - To heat fat slowly until it liquefies and can be drawn off.
Truss - To tie meat with metal or wooden pins, skewers, or string to help meat hold its shape during cooking.
Top
U ...
TRUSS
To secure food, usually poultry or game, with string, pins or skewers so that it maintains a compact shape during cooking. Trussing allows for easier basting during cooking.
Truss
To bind or fasten with string or skewers such as preparing poultry for roasting
Tureen ...
truss - To secure food (usually poultry or game) with string, pins, or skewers so that it maintains a compact shape during cooking. Trussing allows for easier basting during cooking.
Truss - To thread twine through the body of poultry for the purpose of holding the legs and sometimes the wings in place during cooking.
Turbiner - A French culinary term meaning to freeze ice creams and sorbets until solid.
Truss: to tie meat or poultry to be roasted into a compact shape, such as tying the legs and wings of a bird close to the body for even cooking
Tukmeria or tulsi: Black seeds of a basil family plant. Look like poppy seeds. Used in drinks.
Cherry truss tomatoes
Small tomatoes that are ripened on the vine and packaged directly into punnets with the stem still attached. For more information about cherry truss tomatoes, see our article.
Chestnuts and chestnut puree ...
Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes.
truss: To tie meat or poultry with string and/or skewers to maintain its shape during roasting.
tubular pasta: Another name for macaroni; different types of compact, shaped pastas.
tzatziki: A Greek yogurt and cucumber dip.
Truss: To tie up meat or poultry with string before cooking it in order to give it a compact shape for more even cooking and better appearance.
truss - Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.
Truss
To tie with twine to hold together a roast to maintain its shape while it cooks.
Tube pan ...
Truss turkey to keep it moist during grilling.
Using fingers or a paper towel, spread softened butter over turkey skin; sprinkle with salt and pepper to taste.
-If the bird is trussed, remove the string tying the legs together. Cut off the flap of skin at the neck, then cut off the ends of the legs at the joints.
To pluck, draw and truss poultry or game. #2 To arrange or garnish a cooked dish. #3. To prepare cooked shellfish in their shells, e.g. crab and lobster
Dressing ...
Accosciare (It.): to truss meat or poultry for roasting on a spit or grilling.
Acedera (Sp.): vinegar.
Aceite (Sp.): oil.
Aceite de olivo (Sp.): olive oil.
Aceite girasol (Sp.): sunflower oil.
Aceitunas (Sp.): olives.
crapaudine, a la (Fr.) Poultry, especially small birds, trussed to look like toads.
crayfish A crustacean with many species, usually freshwater, varying
widely in size but most often smaller than a lobster; these "dainties ...
Aiguille a Brider A trussing needle.
Aiguille a Larder A larding needle.
Aiguillettes Thin long strips, vertically cut, principally of duck breast and other poultry. From the French word aiguille meaning 'little needle'.
A thick string used for tying and trussing meat. It is also used to tie other foods. It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking.
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.
With the aid of trussing or baking string, position the two racks into a tent shape, taking care to use no more of an angle than necessary for the dish to fit comfortably into the oven. Secure the racks together with the string.
It's not necessary to truss a turkey for the grill.
You can marinate the turkey by using a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or clean plastic trash bag and pour in the marinade.
Pronunciation: SIH-truss
Varieties:
bergamot = bergamot orange Pronunciation: BUHR-gah-mot Notes: This is a small acidic orange, used mostly for its peel. Don't confuse it with the herb that goes by the same name.
Fat may also be placed into a piece of meat to make it more tender during cooking.
TRUSS
To secure food, usually poultry or game, with string, pins or skewers so that it maintains a compact shape during cooking.
Roasting a turkey isn't difficult. Prepare the turkey carefully, prepare the roasting pan, truss the turkey, baste the turkey, and then roast the turkey. Serving is a matter of removing the trussing and placing it on the table! ...
Linen string used for trussing poultry and securing stuffed or rolled pieces of meat before cooking. Also known as butcher's twine.
Kitchen:
The place in a home where cooking takes place.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Truss: To tie poultry into shape before roasting so that it will hold its shape while cooking.
Until Set: Until a liquid has become firm, usually applied to a gelatin mixture.
 See also: Cooking, Poultry, Roast, Flavor, Vegetable
  
|
RSS
