How to Tie a Roast with Twine
Bridget explains why it’s important to tie a roast and how to do it.
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thanks for not using that complicated looping method. I can do this.
https://youtu.be/rFIwbUBiRSE
This was not the preferred technique of master chefs. I'm disappointed that America's Test Kitchen would skimp on technique
Hello
Looks easy when you do it; when I do it, my fingers turn into greasy brats or worse….
"I'll see you later"
Just wanted to know if you will do a test kitchen on sous vide
So how is the piece of meat in the video changed? It’s the same shape, the same size, with the same contours (except now it has ringed dimples where the butcher’s twine is). I see no benefit in this example. If it were to be a larger loin with a long pointed taper that you could tie up to be the same size as the butt portion, then yeah. But as it is, it appears to me that this little piece of tenderloin didn’t need to be tied up.
Thank you.
HELLO! 🙂
1:17 seconds of content, 5+ minutes of adds (no i didn't sit thru the adds)
I always wondered, 'why the string'? Great tip with that second pass through!
To go with that roast how about if you guys make a bearnaise sauce. I've read about how crucial temperature. I'm so afraid now that i don't even want to attempt it
Always new to learn from this channel.. Thank you so much for sharing this.
Lol😂🤣
I wish they would show how to tie a tenderloin with pieces of twine. Oh wait, n/m.
Really, individual pieces of twine? Omg
Love the instructions. Thanks
And here I thought you were going to get complicated and tie it up with military knots😁😁😁
Thanks for the information 🤗
If you can't tie a roast with one continual piece of twine you are not worth wasting time on. LMAO
I loved your efforts.
Thanks from Egypt