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Skewers and Needles

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Thin stainless steel skewers, 10-15 cm (4-6in) long, are used to hold boned joints of meat in shape and secure poultry openings during cooking, while longer, flatter skewers are used for kebabs. Both kinds of skewers should have sharp points. Use a trussing needle, 20-25cm (8-10in) long for chicken and 35cm (14in) long for turkey, with kitchen string to truss birds.

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