Trussing: meaning, definitions and examples
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trussing
[ ˈtrəsɪŋ ]
cooking technique
Trussing refers to the method of tying a bird, such as chicken or turkey, to hold its shape during cooking. This technique ensures even cooking and helps to present the bird nicely when served. By securing the wings and legs, trussing prevents them from burning and helps retain moisture. It is a common practice in both home cooking and professional kitchens, enhancing the culinary result.
Synonyms
Examples of usage
- She began trussing the chicken before roasting it.
- Trussing the turkey helped it cook evenly.
- For a perfect presentation, make sure to truss the game hen.
Etymology
The term 'trussing' comes from the Middle French word 'trousser', which means to tie or bind. This word can be traced back to the late 14th century, evolving from the Old French 'trousse', referring to a bundle or a small pack. The practice of trussing meat has roots in culinary traditions designed to preserve the shape and flavor of the dish during the cooking process. Over the centuries, techniques have been refined, making trussing an essential skill among chefs and home cooks alike. Historically, it was particularly important in roasting meats, as it ensured that the dish would appear uniform and appealing when served, showcasing the care taken in preparation.