How to Truss Meat by Chef Dangoor -- TigerChef

Renowned video blogger for tigerchef.com/ and chef extraordinaire Danny Dangoor teaches how to truss meat. Trussing is the act of tying meat so that it cooks evenly and keeps its shape nicely.
Trussing allows you to spread open a thick cut of meat, season the inside and outside, and tie it back together so everything cooks evenly. It's highly recommended to fill the meat with garlic, rosemary, and other herbs before rolling it back together. Tie off one end of the meat as demonstrated, afterwards, create a simple loop an inch away from the original tied end and tighten. When you've finished the sides of the meat, tie it from end to end length-wise.
For restaurant equipment and supplies, turn to tigerchef.com/

[@jonathancooper6648]

thank you great video!

[@juliabelley907]

Thank you for your tutorial. Watched one before yours and wasn't as specific. Who needs to go to a chef school when I have you!

[@markgomez3688]

No good at trussing meat, very untidy.