How to properly tie a rolled roast
Always use special heat-resistant kitchen twine to wrap a rolled roast. Otherwise, you risk the yarn unraveling or badly affecting the taste of the meat.
- Wrap heat-resistant kitchen twine around one end of your roast.
- Tie a double knot in the center of the top of the roast.
- Do not cut the end of the thread after knotting. It will be needed later.
- Make sure that the thread wraps tightly around the roast. However, it should not cut into the flesh.
- Now form a loop with the yarn. Drag them over the roast.
- Now wrap the entire rolled roast with individual loops.
- Always leave a gap of approx. 2 cm between the loops.
- Then carefully turn the roast over.
- Now distribute the loops on this side as well so that the distances are even.
- Leave the roast on this side. Orient it so that the last laced end is toward you. This will make it easier for you to carry out the next steps.
- Next, cut the thread. Guide value here: The cut-off, still untied, piece of yarn should be approx. 10 cm longer than the total length of the roast.
- Tip: To measure, lay the thread lengthways across the roast. Cut the thread so that a hand’s breadth fits between the roast and the end of the thread. A hand width corresponds to about 10 cm.
- Now pull the remaining thread from above under the bottom loop.
- Carry out this principle one by one with all loops until you reach the upper end.
- Now tie the two thread ends tightly together in a double knot.
- Next, cut off the remaining cord – done!
- Alternative: You can also use special roast nets to get a rolled roast into shape quickly. They are ready to use and available in different sizes.