Directions for Tying a Roast

Tying a roast ensures that the meat maintains a uniform shape and cooks evenly. While there are many techniques out there, the classic technique involves a single piece of kitchen twine or butcher's string looped around itself. Does this Spark an idea?

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Roast
Cooking twine
Cutting board
Scissors

Instructions

- 1
  
  Place the roast on the cutting board and form it into the desired shape.
- 2
  
  Cut a long length of string, between 5 and 8 feet long depending on the size of the roast.
- 3
  
  Loop one end of the string around the end of the roast closest to you and tie a knot.
- 4
  
  Pull the string taut and hold a section 1 to 2 inches away from the first knot with your thumb and forefinger.
- 5
  
  Bring the rest of the string underneath and around the roast, then slip the long end of string underneath the taut part of the string at the spot where your thumb is, and pull. You should have two tight loops around the roast.
- 6
  
  Repeat steps 4 and 5 until you reach the end of the roast.
- 7
  
  Pull the long end of the string completely around the bottom of the roast, slip it through the first loop, and tie a knot.
- 8
  
  Adjust the loops so that they are evenly spaced. Your roast is now ready to cook.

Tips & Warnings

Cut and remove the string before serving your roast.
Use soft, thick string so that it doesn't cut through the surface of your meat.
Chilled meat is easier to work with than room temperature meat.
Ensure that your string or twine is food safe. Some types of string and twine may contain chemicals that are not meant for ingestion or high heat.

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Photo Credit Venison roast with roasted potatos image by Elzbieta Sekowska from Fotolia.com

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