If you have
questions about food and cooking, or if you're wondering
about the best technique to lighten your dishes, ask
the chef. She'll select one question to answer
What's trussing? Should I do it?
M. Loeser, Branford, CT
Trussing is tying poultry or meat with string (or using skewers or toothpicks) to make a compact shape that cooks evenly. You don't have to do it, but it's good to learn how. And with a little practice, it's very quick and easy to do.
- The bird cooks more evenly.
- The bird stays moist without adding fat.
- The final presentation is prettier.
- Carving is easier.
Truss A Bird In Five Simple Steps
- With the breast side up, bend the second joint of the wings back so that they rest behind the top of the bird.
- Take a piece of butcher's string long enough to wrap around the bird twice. Tie it around the tail and leave the same amount of string on either side.
- Cross each piece of string over and around the drumsticks.
- Run each piece of string snugly along the breasts and thread through the hole made on each side by the folded wing.
- Turn the bird over and tie both pieces of string together over the back of the bird.
|About Bonnie Moore
Bonnie Moore, FoodFit's Executive Chef, graduated
from Boston University with a bachelor's degree in
Math and Statistics before forsaking her calculator
for a whisk. Bonnie earned an associate degree in
Culinary Arts from Johnson & Wales University
and a degree in pastry arts from L'Academie de Cuisine.
She is the former sous chef at the Inn at Little Washington,
the only five-star, five-diamond kitchen in the United
States, and a former chef-instructor in the professional
program at L'Academie
de Cuisine in Maryland. Bonnie likes to be involved
with food at every stage; from planting seeds at the
farm to creating a meal for her family. She believes
that there is no better place to foster community
and nourish those you love than around a table.
Photograph of Bonnie Moore: © 2000 Adam Auel