Tipton’s Guide to Perfect Poultry Trussing
January 25, 2018Do you ever truss birds in your commercial kitchen?
Trussing is a fantastic cooking technique because it makes poultry cook faster, look more attractive and taste better. If your commercial kitchen prepares poultry, you don’t want to miss these trussing tips.
Trussing has multiple benefits for your commercial kitchen and your customers. The technique involves using skewers or string to tightly seal the bird’s cavity and keeps its shape while it cooks. Not only does this prevent the poultry from drying out, it also improves the presentation of the bird. The poultry maintains a more attractive shape, and when done right, the steam generated will puff out the bird’s skin, giving a very attractive look.
A beautifully-prepared bird can turn a traditional family meal into something even more magical. I want to give you my top tips for trussing in your commercial kitchen.
For this technique, you can choose to use either string or skewers. String works just as well as skewers, but most commercial kitchens choose to use skewers because they can reuse them for many years. So, without further ado, here’s how you can use skewers in your commercial kitchen for an exceptional trussing job.
First, you want to thoroughly clean your bird and pat it dry. Prepare the cavity of the bird as desired, by stuffing it, rubbing herbs on the inside, or leaving it untouched. With the bird’s breast facing up, pull the wings over the skin of the neck, and tuck them under the bird’s shoulder. Now, fold the neck skin over the opening. Use a skewer to keep it in place by threading it through the skin multiple times, just like you would if you were stitching fabric. Lastly, push the legs up against the bird’s body. Tuck in any extra skin between the thigh and the breast. Cross the bird’s legs and secure them with a skewer.
In a commercial kitchen, you always want to check your work to ensure your customers have the best experience. Have a look at your trussed bird. The wings should be stuck behind the bird’s shoulders. The cavity should be tightly closed. The legs should be held close to the body. Once you’ve checked this, your trussing is a success!
One more note regarding the use of metal skewers in your commercial kitchen: they get hot during cooking. Use care when removing them. Now, present your moist, attractively cooked bird to your customers. They’ll love it!
Kitchen Equipment: Choosing the Right Cutting Board
Every kitchen, from a food truck to a large restaurant, needs cutting boards. From vegetables to bread to meat and fish, your chefs and cooks have to chop things every day. Have you put a lot of thought into this important piece of kitchen equipment? Like many other...
Catering to Generation Z
As time marches on, we continue to have new generations arising behind the ones we’ve already named. Most recently everyone has been focused on Millennials, whose tech-savvy and focus on experiences over things have shifted the face of every industry. Now, there’s a...
4 Ways to Keep Your Restaurant Employees Engaged
You can have everything you need to run an amazing restaurant – a great menu, incredible chef, the best location, perfect pricing, and top-of-the-line kitchen equipment. But even with all of that, you won’t succeed if your employees are disengaged and unprofessional....
Kitchen Fun : Food and the Oscars
Hollywood’s biggest night was February 24th, 2019, and was it ever a show. There were stars, glitz, glamour, and amazing outfits everywhere. There were also cameras catching every moment, from the red carpet to the after-parties. What happened at the show and after...
4 Keys to Successful Commercial Kitchen Design
If you’re opening a new restaurant or renovating your existing kitchen, you probably already have some ideas about how it should look. However, it’s important to look beyond your own ideas and understand the keys to good design in general. This will help you...
Bring Together Your Back and Front of House
Does your restaurant feel like a simmering battle between the back of house (BOH) and front of house (FOH)? Or do both units get along famously? If your restaurant is like many, you find yourself somewhere in the middle. Rarely do you have an all-out war, but...
Commercial Kitchen Fun: Cooking With Mustard
One of the things that make owning a restaurant so fun is the ability to be creative with your menu. With the help of your chef and cooks, you can come up with some really fun dishes to serve. To get your imagination going, we’re going to share some fun dishes that...
Drive Traffic to Your Restaurant From Instagram
You have a lot of restaurant equipment that you need to make your location run smoothly. You might think about your point-of-sale system, refrigeration units, cooking equipment, and more. But what about Instagram? That’s right, a social media platform can be one of...
Handling Theft in Your Convenience Store
Running a convenience store is challenging to say the least. You need to staff it, but not with too many people. Then again, too few and you have a lot of problems – including theft. There are three groups that can be responsible for product and money loss in your...
Kitchen Equipment Spotlight: How Clean is Your Coffee Pot?
If you were going to rank kitchen equipment based on how much work it does, the humble coffee pot has to be near the top. In almost every restaurant, people order coffee with their meal or dessert. The problem is that because the coffee pot is working so hard, it...
Should You Add a Food Truck to Your Restaurant?
If your restaurant is doing well, you might be thinking about opening a second location. After all, that’s usually the next step when it’s time to expand, right? Before you jump in, though, consider another option. Maybe having a food truck would be a better choice....
Kitchen Equipment Spotlight: How to Maintain a Commercial Freezer
Your commercial freezer can be a lifeline for your restaurant. Safe food storage is vital, and a high-quality freezer is essential kitchen equipment. However, a freezer is only as good as the maintenance that goes into it. Without proper care, your freezer will become...
Take Advantage of Your Customer’s Technology
Some restaurant owners hate seeing customers snapping photos of food – it means that the food isn’t eaten at its best, and sometimes it’s a sign of a table that’s going to be slow to turn over. Then there are other owners and managers who see an opportunity. The truth...
How to Reduce Turnover at Your Restaurant
Having the right employees can make or break your restaurant. You can have the best food and kitchen supplies, but tension in the back of the house can cause delays, poor morale, and even the loss of key staff. You can have a beautiful dining room, but surly wait...
Should Your Commercial Kitchen Consider Catering?
As a business owner, it’s important to always be looking for new ways to grow your business. There are a lot of ways to do this, and one of the most common for many restaurants is catering. Of course, catering changes how your commercial kitchen runs a lot of the...