"Trussing" Example Sentences
1. I am trussing the chicken using kitchen twine.
2. Trussing the turkey will help it cook evenly.
3. She expertly trussed the beef roast for the oven.
4. The chef demonstrated the proper technique for trussing a duck.
5. Trussing the game hen allows for better presentation on the plate.
6. He struggled with trussing the pork loin until he got the hang of it.
7. The recipe called for trussing the meat before searing it in the pan.
8. The butcher suggested trussing the lamb before roasting it.
9. I learned a lot about trussing poultry from my grandma.
10. Trussing not only improves the appearance of the dish but also enhances the flavor.
11. She forgot to truss the chicken and it came out unevenly cooked.
12. I always truss my Thanksgiving turkey to make sure it cooks evenly.
13. The chef used a special trussing needle to secure the chicken legs.
14. The trussing process can be time-consuming but it's worth the effort.
15. The traditional way of trussing a roast involves using butcher's twine.
16. He demonstrated various techniques for trussing different types of meat.
17. I'm not very skilled at trussing meat so I prefer to buy pre-trussed options.
18. The trussing kept the meat compact and prevented it from falling apart.
19. Trussing is an important step in making a good roast.
20. My mom taught me the importance of trussing when she showed me how to cook a Christmas goose.
21. A loose trussing can cause the meat to cook unevenly.
22. The chef's trussing technique was so precise that the meat looked like a beautiful package.
23. He forgot to remove the trussing before carving the meat.
24. Trussing can be done with a variety of materials, such as kitchen twine, toothpicks, or even metal pins.
25. A common mistake when trussing is tightening the twine too much and causing the meat to deform.
26. The trussing of a chicken or turkey involves tying the legs and wings to the body to create a compact shape.
27. Trussing is an important step in preparing meat for rotisserie cooking.
28. My favorite part of trussing a roast is the creative freedom to experiment with different patterns and knots.
29. The art of trussing meat requires a delicate balance of precision and patience.
30. I always make sure to remove the trussing before serving the meat to my guests.
Common Phases
1) First, fold the wings against the body;
2) Then, tie the legs together at the ankles;
3) Next, wrap the twine around the thighs and cross over to secure;
4) After that, bring the twine around the breast and tie tightly;
5) Finally, tuck the tips of the wings under the twine at the breast.