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Larry Greenly
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by Larry Greenly » Mon Jul 13, 2009 10:03 am
Butcher's knots are useful to truss meat, and they can be tightened to hold meat together. Here's a nice illustration:
http://www.cooksillustrated.com/images/document/howto/JF98_IStiemeat.pdf
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Robert Reynolds
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by Robert Reynolds » Mon Jul 13, 2009 7:05 pm
Duct tape is faster, but it leaves a funky aftertaste.
ΜΟΛ'ΩΝ ΛΑΒ'Ε
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Barb Freda
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by Barb Freda » Wed Jul 15, 2009 12:51 pm
But kudos to you for trying, Robert.
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