What can be used to sew, say a boned out piece of meat to retain a stuffing, but I need whatever is used to create the stitches to be edible.
2006-08-26 03:52:38 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I know about using string, I've been cooking for years and used to be a butcher.
2006-08-26 03:59:07 · update #1
Don't know if this would work with your dish but you can use a woody herb like rosemary as a skewer to keep meat together and hold stuffing in and it adds a nice flavour- if it goes with what you are making that is!
2006-08-26 04:00:04 · answer #1 · answered by scoob 2 · 0⤊ 0⤋
Instead of trying to sew it, just stuff the meat and then take some rosemary sprigs (which are kinda woody and will hold up like a toothpick) and poke through both pieces of meat. Depending on how big the cut of meat is you may need to do this several times along where the stuffing is to keep it inside. They are edible but i don't recommend eating a whole sprig.
2006-08-26 05:05:35 · answer #2 · answered by michelle s 2 · 0⤊ 0⤋
Dude, are you sure you're not sewing yourself a lady suit over there? I've seen "Silence of the Lambs" more than once and that's the first thing that popped into mind when I read your question...awww...To answer your question, if you want it to be edible, there's really nothing that's easy to use. To sew meat, you typically use a big needle and moistened cotton twine, which isn't edible and depending on the size of the meat, could be difficult to cut and remove. Your best bet may to to seal it with toothpicks and pull the toothpicks when it's done cooking.
2006-08-26 03:59:17 · answer #3 · answered by mytreacheryiseternal 4 · 0⤊ 0⤋
Traditionally you use a large-eyed darning needle and string. String is made of cotton, make sure you get plain white string, so the colour doesn't fade onto the food. Just clip it when the dish is done, and when you carve each portion remove the little bits that cling to the serving.
2006-08-26 03:55:25 · answer #4 · answered by anna 7 · 1⤊ 0⤋
Hmmmmm don't sew, just tie string round and space apart that is how i do it, it keeps it together ok ,then you can cut string when ready to slice good luck...
2006-08-26 04:03:13 · answer #5 · answered by ME666ME 4 · 0⤊ 0⤋
You could try using lardons of pork backfat which would melt away as the meat cooked
2006-08-26 06:08:08 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Cheese string may work.
2006-08-26 04:25:01 · answer #7 · answered by Anonymous · 0⤊ 0⤋
well i really dont know what your doing there ? the stiches are not edible and neither is the meat !!!
from one vegetarian !!!
2006-08-26 03:55:55 · answer #8 · answered by minty 4 · 1⤊ 1⤋
ha ha you got me.. i was listening to the final cut. lol lol lol
2006-08-26 08:58:37 · answer #9 · answered by paulcartwheel 3 · 0⤊ 0⤋
Are you a serial killer?
2006-08-26 03:58:02 · answer #10 · answered by haha 4 · 0⤊ 0⤋