Culinary thread, or as it is also called culinary twine, is a twisted natural fiber without dyes and the chemistry of linen or cotton. As a rule, they turn to her help when baking or frying a meat product so that it does not break up during heat treatment. How to use the culinary thread correctly and how to replace it if necessary, we will describe in detail in our article. Let's get acquainted.
How can I replace the culinary thread?
The thread is made of heat-resistant materials, but in appearance it is absolutely no different from the usual one. The need for it arises, as a rule, when baking meat dishes such as steak, stuffed duck or meatloaf.
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 buy it in the household department of any grocery store.
For many housewives, when baking a meat product, the question arises of what can be used instead of a thread if it cannot be obtained. Experienced culinary specialists in this case resort to collagen surgical sutures. Their advantages include the fact that they resolve on their own. In addition, silicone ties are used as a good substitute for culinary thread, which can be used to tie pieces of meat or rolls.
Also, the meat product can be entwined 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 held together with wooden toothpicks.
Cooking meat
The baking process is the oldest way to cook a meat product. Baked in the oven, it turns out to be much tastier, juicier and healthier than fried in a pan. In order for all taste qualities to be preserved, before you put the meat in the oven, it should be tied.
During the heat treatment of a meat dish, softening, a change in the color, shape or weight of the product may occur. Under the influence of high temperatures, meat draggings are reduced and displace the moisture present in them. Meat can become drier, a piece of creep, losing along with the original form and meat juices.
Cooking roasting threads
To prevent this, it is worth using 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 culinary thread will prevent the flow of juices out.
Using it, we can safely say that after heat treatment, the meat will retain its original shape, does not deform when smoked or baked. Also, it is easily cut into pieces of the required thickness. With proper strapping, the finished dish is baked evenly (it does not turn out so 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
To start the process, you will need a piece of meat and culinary thread. Before you start tying the product, it should be tightly squeezed. It is necessary to start with the elongated part, and only then tie across in the form of rings with an interval of 1-3 centimeters. Put the prepared meat semi-finished product up with that edge, which will subsequently be from the bottom. On the one hand, it should be tightly bandaged 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 is useful for the further process of tying, and we will turn to the short end at the completion of work.
After this, you need to make a loop on top, and skip the thread itself under a piece of meat. Then pull out the culinary thread from the back and thread the edge into the loop, tightening it tightly. The following movements should repeat the previous ones, thereby securing one loop to 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 it is worth turning the meat on the other side and threading the culinary thread between the loops obtained, tightly tightening it on each subsequent loop. When the process is close to completion, a short portion of the thread will meet the second end left at the beginning. Being at this stage, the resulting two edges need to be tied to 2 knots. After that, the ends can be trimmed or looped, with which it will be convenient to suspend the meat product during smoking or drying after marinade before further processing.