Kitchen Twine 101:
What is Kitchen Twine and How to Use It
What Are the Best Cooking Twine Alternatives
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It is found in special stores which sell kitchen equipment or stores that sell all kinds of twines. It is made to be safe for use and strong enough to truss food. Kitchen twine creates a uniform shape of irregular-shaped meat and helps cook more evenly. This type of twine makes a versatile addition to your kitchen due to its diverse uses.
In this article we will list its uses, how to use it and how to choose the perfect cooking twine material.
Table of Contents:
Buy 100% Natural Kitchen Twine at Hemptique
Types of Cooking Twine
Different Twine Materials
Make sure to choose wisely if you use twine for food making since synthetic materials are not food-safe and are more suited for decoration.
Polyester/Cotton Blended Twine
Synthetic vs. Natural Twine
It is eco-friendly
It is food-safe
- Some are oven-safe too
- Doesn’t affect food flavor
Some aren’t heat resistant
- Some may drop fibers
- Some aren’t water and oil-resistant
- Long-lasting and strong
- Water and oil resistant
- Resistant to erosion
- Not safe for oven use
- It is not food-safe
- It isn’t environmentally friendly
What Twine Strength Depends On
- Ply - One single strand is formed by plies and strands braided and twisted together. So, ply refers to the amount of these plies which are twisted together for most kitchen twines. The more plies are there, the stronger the twine will be.
- Weight - The weight of the twine can be light, medium, and heavy.
- Size - You can determine twine’s size by its diameter in millimeters or inches. But sometimes the size is determined by a gauge before which you can see # symbol. The bigger the number, the bigger the diameter of twine. Double check the information in millimeters or inches if the manufacturer used gauge.
Ways to Use Kitchen Twine to Truss Meat
The easiest method is to cut a few lengths of twine of the spool and twist each around the meat. Make sure to leave some 3 cm spacing between them. Each loop may be tied with a simple knot, such as the one when we tie our shoelaces. An extra twine can be trimmed off.
Butcher’s knot is a popular way among professional chefs. Twine is again pulled off the spool and tied over one end of the piece of meat. The loop is formed at the top and overlaps the first part of the twine, then the second loop a short distance away. The process goes on in the same way until the whole piece is trussed.
The last method is considered a complicated one. The chef would use special needles to pin both sides of meat to put it back together. Each needle has open loops on one side and cook can thread twine between these loops. In the end all needles should be threaded and tightened strongly to keep meat firmly in place.