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chefs truss poultry to ensure even cooking time. If the bird is (excuse the pun) spread eagle, the wings will be over cooked and dried out before the breasts are done.. By trussing the bird the surface area of the bird that is exposed to the heat is reduced and will cook slower and more even.

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Q: Why do chefs truss poultry?
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Related questions

What is a dress poultry?

Unless you have chickens in the backyard or buy a live chicken to be killed for your table, you will most probably never "dress" it. Dressing means to remove the feathers, head, entrails etc. Obviously, all poultry sold in supermarkets is already dressed. From a recipe standpoint, you should check the poultry for any remaining feathers, rinse the bird and truss if you wish.


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As far as i can tell there are 27 different types of truss bridges (i.e. Brown truss, Bowstring truss, Kingpost truss, Long truss, and Pratt truss). Hope this helps :D


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In plane truss, both the truss structure and the applied loads lie in the same plane. In space truss, either the structure or the loads or both lie in different planes.


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