Users questions 

What kind of string can I use for cooking?

Joe Ford

What kind of string can I use for cooking?

Butcher’s twine (also called cooking string or kitchen twine) is an oven-safe string made from 100% cotton. It’s most commonly used when cooking meat. Tying an irregular-shaped roast or trussing a chicken creates a uniform shape that helps the meat cook evenly.

What can I use instead of kitchen twine?

Substitutes for Twine

  • Dental floss: Tie up your bird or bundle with dental floss.
  • Aluminum foil: Roll up some aluminum foil into tight ropes and secure them around your food like bands.
  • Toothpicks or wooden skewers: Poke toothpicks or wooden skewers into your rolled meat to keep the seam from unraveling.

What can I use for butchers twine?

In a pinch, experienced cooks have devised some effective substitutes for the humble but valuable butcher’s string.

  • Dye-Free Cotton Strings. Cooking string is traditionally made with dye-free 100-percent cotton.
  • Dental Floss.
  • Silicone Bands.
  • Gauze.
  • Cheesecloth.
  • Toothpicks and Skewers.

What can I tie my turkey legs with?

If Your Turkey Doesn’t Come with a Hock Lock, Use String. Or, you can simply use twine, kite string, or unwaxed dental floss to hold the legs together.

Do I have to tie my chicken legs?

No Strings Attached Trussing a chicken may sound like an unnecessary step, but it actually serves a few important purposes: Tying the bird together helps keep both the extremities and the breast from drying out from overexposure when cooking.

What kind of roast has string around it?

Beef Rib Roast Roll

Can you cook roast with string?

If the beef roast is tied with butcher string, leave the string in place. Pour broth over roast. Cover and cook on low for 6-8 hours, until fork tender. Remove roast from slow cooker and let stand for 5 minutes.

Do you keep twine on pork roast?

Keeping the roast tied is more for roasting or smoking to keep it’s form. If you’re slow cooking it you can cut them. I take it off before cooking. Normally it’s to help a roast hold its shape to cook evenly and/or not fall apart.