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Tying Your Meat - finally got around to it!

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My deepest apologies for having dragged this out for so long. It was well over two months ago that I offered to put together an illustrated poop sheet on the subject of tying up a roast for braising or whatever, and several correspondents asked me to go ahead and do that, since they were having trouble trying to work out the process from my purely verbal instructions. So today I sat down and drew some pictures and wrote some text, and the result is a one-page PDF which I will be happy to email to anyone who wants it. If you have a recent version of the free Adobe Reader, you can open and print this.

Will

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  1. Hey, you guys - at least two of you were after me to pass this information along. The least you could do would be to let me send it to you for free!

    2 Replies
    1. re: Will Owen

      ok, I finally added an email address to my chow. I didn't ask you originally but will now. I hope the maneuver of posting an email address is not a mistake.

      1. re: wally

        Hey, Will. Can't find your e-mail address. Why not just post it --or post your .pdf somewhere and add a link to it?

    2. I'd like it!

      I always tie meat with individual ties--would like to learn how to tie like butchers do...they do it so fast too.

      1. Will Owen, I would love to see the results of your work. How do we find you? My e-mail is: cooks4play@mchsi.com

        Thanks for all your hard work, looking forward to tying one on later (sorry).

        1. Oops, sorry - failed to realize that our email addresses are no longer appended to our postings, another, ummmm, "improvement".

          I don't have a website to hang the PDF on, so just email me at <nashwill912@earthlink.net> and I'll send it along.