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Watch and learn the proper way to tie a roast with a string. Certified Master Chef Edward Leonard, Le Cordon Bleu, demonstrates the roast tying technique and explains why it is important.
Why tie a roast? We want to make sure the meat stays firm and nice & even. Take some butchers twine and go under the meat. Make a loop around your fingers and make a knot and pull tight but don't tear the meat. Now take the string and loop under and repeat. Now turn meat over and cut the string. Go over, under and pull till complete. Now tie the two ends together. Now we have a beautiful cut filet piece of meat that will cook evenly with this old butchers trick.