I finally stopped using expensive butcher twine for trussing

Basic kitchen string holds just as well and costs less.

4 comments

4 Comments

Seriously, I read somewhere that cotton kitchen string is actually better than the synthetic stuff if you're roasting at high heat. The article said it won't melt onto your food like some butcher twine can, lol. Makes total sense to just use the basic stuff.

quinn19524d ago

Oh man, this is so true. I had the exact same thing happen with a pork loin last year. I grabbed whatever twine was in the drawer and it just vanished into a nasty burnt mess. Now I only buy the plain cotton kind, the stuff that looks almost like baker's string. It holds up perfectly and you don't get that weird chemical smell. Total game changer for high heat cooking.

anthony6091mo ago

Haha, totally agree about the cotton. I learned that lesson after my synthetic twine melted into a weird plastic crust on a roast. Felt like a real kitchen fail that day.

drew_hart41mo agoTop Commenter

Ugh, I tried being fancy with the "good" twine once and ended up picking little burnt string bits out of my chicken for ten minutes (not my best moment).