Tie and Tie Roulades – That’s How It Works

Tying roulades: preliminary work and materials

Before you tie a roulade, you should have the necessary ingredients and materials ready at your workplace. This means you have short distances and don’t have to fumble around in cupboards with meat juices on your hands.

• You need spices and filling for the roulades as well as roulade meat. When the roulades are seasoned and topped with the desired ingredients, you can move on to tying the roulades.
• To tie you need a twine. It should also withstand the heat in the roaster and oven.

How to tie correctly

If the seasoned and topped roulade is in front of you, proceed as follows:

1. Roulades are slightly rectangular in shape. For this reason, roll up the roulade from the short side.
2. Wrap the twine around one end of the roulade and tie a knot. Tie the thread tightly without cutting into the roulade.
3. Repeat this process every one to two centimeters to the other end of the roulade. However, do not knot the ends of the thread, but wrap the piece of the last lacing around it.
4. Slightly tighten and move on to the next lacing. At the end of the roulade, tie the twine as you did the first knot at the beginning.
5. Now tie the thread lengthwise around the roulade and knot it at the first cross-lacing. This means that no filling runs out on the front sides.