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!
Questions to Ask Before You Invest in Kitchen Equipment
When you invest in kitchen equipment, you want to make sure you’re getting exactly what you need and that it will last you a long time. It can be overwhelming to think about everything you need when you’re starting a restaurant. Even if you’re just trying to add or...
Uh Oh. Handling Restaurant Disaster Recovery
No one wants to think about a major disaster hitting their restaurant. Unfortunately, it can happen at any time. In Arkansas, large areas (including Little Rock) were declared disaster areas as recently as last summer. Severe flooding, wind damage, and tornados are...
Restaurant Supplies You Need: Technology in Your Business
Every business is impacted by technology, and restaurants are no exception. There are dozens of ways to use technology to build your business, improve your efficiency, and serve customers better. Sometimes restaurant owners feel like they’re too busy to implement new...
Key Restaurant Equipment for a Fast-Casual Restaurant
Fast-casual dining has changed how America eats and has impacted what people expect in terms of convenience, price, and food quality. Generally, fast-casual food is affordable and higher-quality than pure fast food. It’s a step above a McDonald’s, without the price or...
Equipment for Your Restaurant: Choosing a Restaurant Concept
Some people who start a restaurant know exactly what they want. They either buy an existing restaurant with a concept, or they create the menu based on their family traditions or ethnic flair. However, not everyone who wants to start a restaurant knows exactly what...
Restaurant Supplies: Using Herbs to Add Flavor to Your Dishes
If you’re looking for new ways to attract people to your restaurant, consider the ways you can add flavor without adding fat or calories. Consumers are more and more concerned about the quality of what they eat, both at home and in a restaurant. Home cooks generally...
Commercial Kitchen Debate: Stainless Steel vs. Non-Stick Pans
If you run a commercial kitchen, you probably have a lot of ways of doing things that just seem right to you. For whatever reason, you decided between a gas and electric stove. You made decisions about dishware. And you probably have a position on the stainless steel...
Restaurant Equipment: How to Handle Gluten Allergies
In the last five years, you’ve probably seen a dramatic increase in the number of restaurant customers you have that are avoiding gluten. Some of them simply don’t like it, and others have a life-threatening reaction if they eat it. As a restaurant owner, you want to...
Reduce Food Waste: Proper Kitchen Equipment and More
Food waste is a reality in any commercial restaurant, but it doesn’t have to be accepted blindly. Too many restaurant owners or head chefs feel as though there is nothing they can do about this waste. Fortunately, there’s a lot you can do to reduce food waste in your...
Restaurant Supplies: Furnishing an Outdoor Sitting Area
Outdoor dining is a very enjoyable experience for many people. In Little Rock the weather is generally pleasant, although humidity may make it hard to eat outside on the hottest summer days. Adding an outdoor sitting area to your restaurant can be a great way to...
Commercial Kitchen Fun: The Wonder of Chocolate
If there’s anything that almost everyone loves as much as coffee, it’s chocolate. In fact, there are multiple celebrations of chocolate each year. Chocolate Day is on July 7th, because historically that’s when chocolate was first brought to Europe in 1550. Don’t miss...
Cooking Equipment Spotlight: Safe Indoor Grilling
Indoor grilling is a great way for your restaurant to delight customers without having to run a big charcoal operation out back. There’s nothing like grilled meat and vegetables to put a great aroma in the air and encourage hungry diners to dig in. There are two...
Restaurant Supplies: How to Properly Store Spirits & Drinks
Spirits and other alcoholic drinks can add a lot to your bottom line as a restaurant. These drinks often have high margins, and people order more than one frequently. This leads to more revenue for your restaurant and better tips for your servers! In order to make the...
Going Green Can Benefit Your Commercial Kitchen
Do you feel like running a restaurant means that you have to give in to wasted food, materials, and even money? Great news – you don’t. If you want to build your business, consider going green! You can structure your commercial kitchen to help the planet while also...
Key Foodservice Equipment for Your Food Truck
Are you ready to start a food truck? While the restaurant industry climbs slowly at roughly two percent a year, the food truck industry has been booming. Growing nearly 8% per year over the last five years, trucks are one of the fastest growing parts of the food...