| truss |
To hold a food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.
출처: southernfood.about.com/library/info/bld_t.htm
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| truss |
To bind poultry for roasting with string or skewers.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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| truss |
To tie and skewer the wings and legs of poultry or game birds before roasting.
출처: thefoody.com/glossary/glossaryt.html
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| truss |
To fasten in position with skewers or twine, as to truss the legs and wings of a fowl for roasting.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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| truss |
To tie up meat or poultry with string before cooking it in order to give it a compact shape for more even cooking and better appearance.
출처: www.glutenfreeda.com/glossary.asp
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