Trussing - Food Network Canada - Technique 101 - Instruction
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2:40
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slap yourself, trussing is indeed for cooking evenly, its simple logic, the more surface area around a small piece of meat(the leg) the faster it cooks, when you truss a chicken it brings the drumstick closer to the bird, making it cook more uniform with the rest of the bird
robbhud121 2 years ago 2
Trussing is for presentation, not cooking evenly.
Antiks72 2 years ago
LMFAO its james!
dfleet 3 years ago
Nice job! Though I'm a big fan of gloves when dealing with raw meat. Next, de-boning!
nightatnight 4 years ago