Cooking strings for baking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Culinary thread, or as it is also called culinary twine, is a twisted natural fiber without dyes and chemicals from linen or cotton. As a rule, they turn to her help when baking or frying a meat product so that it does not fall apart during heat treatment. How to use the culinary thread and how to replace it if necessary, we will describe in detail in our article. Let's get acquainted.

What can replace the cooking string?

The thread is made from heat-resistant materials, but in appearance it does not differ at all from the usual one. The need for it arises, as a rule, when baking meat dishes such as steak, stuffed duck or roll.

Despite the fact that the thread is quite dense and thick, it does not cut into the meat product and does not break during tying. So that after cooking it is easily separated from the resulting dish, it is lubricated with vegetable oil. You can get it in the hardware section of any grocery store.

Many housewives, when baking a meat product, have a question, what canuse instead of thread if it cannot be purchased. Experienced chefs in this case resort to the help of collagen surgical threads. Their advantages include the fact that they dissolve on their own. In addition, silicone ties are a good substitute for cooking string, with which they tie up pieces of meat or rolls.

Also, the meat product can be wrapped with ordinary silk or cotton thread, but only in a light shade so that the paint does not get into the dish during heat treatment. A small piece of meat is fastened with wooden toothpicks.

Cooking meat

The process of roasting is the oldest way of preparing a meat product. Baked in the oven, it turns out much tastier, juicier and he althier than fried in a pan. To preserve all the taste, the meat should be tied before being placed in the oven.

During the heat treatment of a meat dish, softening, change in color, shape or mass of the product may occur. Under the influence of high temperatures, the meat drags shrink and displace the moisture present in them. The meat can become drier, the piece will spread, losing meat juices along with the original shape.

Cooking strings for baking

To prevent this from happening, you should use a thread. It will not allow the meat piece to deform, but, on the contrary, will retain its shape throughout the entire cooking process. In addition, the string will prevent the juices from leaking out.

Using it, we can safely say that after heat treatment, the meat will retain its original shape and will not deform when smoked or baked. It is also easily cut into pieces of the required thickness. With proper tying, the finished dish is baked evenly (it will not work out that one edge is not completely fried, and the second is already dry). In addition, it is recommended to tie the meat product before smoking.

How to tie meat properly

To start the process, you will need a piece of meat and cooking string. Before you start tying the product, it should be tightly squeezed. It is necessary to start from the oblong part, and only then tie it across in the form of rings with an interval of 1-3 centimeters. Put the prepared meat semi-finished product up with the edge that will subsequently be from the bottom. On the one hand, it should be tightly tied with a thread in the form of a double knot. At the same time, one of its edges should be short, and the other should remain long. The latter will come in handy for the further tying process, and we will turn to the short end when we are done.

After that, you need to make a loop from above, and skip the thread itself under a piece of meat. Then pull out the kitchen string from the back and thread the end through the loop, tightening it tightly. The following movements should repeat the previous ones, thereby securing one loop after another. In this way, you should move and reach the end of the meat product. The resulting seam should pass in the middle of the future dish.

Then you should turn the meat on anotherside and pass the cooking thread between the resulting loops, pulling it tightly on each subsequent loop. When the process is close to completion, the short part of the thread will meet the second end left at the beginning. Being at this stage, the resulting two edges must be tied into 2 knots. After that, the ends can be cut or formed into a loop, with which it will be convenient to hang the meat product during smoking or drying after marinade before further processing.