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Usually meat needs to be "trussed" to be held together. For example, if you're making a rolled meat dish, you lay out your meat (such as flank steak) layer your ingredients on top, roll up and truss or tie up to be roasted. Or, if you're roasting a whole fowl (chicken, turkey, etc.) you usually need to tie up the legs and wings closer to the body or they'll burn.
Wiki User
∙ 16y ago
Wiki User
∙ 15y agoThe purpose of trussing is to promote uniformity while cooking, and to give a nice presentation if it is to be carved table side, instead of having a bird spread eagle on your dinner table. Mostly done with larger birds
Wiki User
∙ 12y agoThe purpose of trussing is to give the bird (turkey for example) a tight look and nicer presentation.
Wiki User
∙ 12y agoIt helps to keep the meat moister so the juices do not drip out while being cooked. Also as an added bonus to the trussing it gives a better flavor to the meat.
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What is the word for tying up a joint of meat called?
trussing
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Help break down protein to make the meat tender and add flavour
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To be kind to animals. To avoid health risks from eating meat.
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by putting some flavor that is meant for meat
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Does meat give you protein?
Yes
