Bridging

Stuffed turkey bridged with kitchen twine

As Bridieren refers to the forms of fish and meat , especially poultry , using kitchen string (such. As, clamps rolls brackets ), needles and skewers of metal (such. As Roulade pins ) or wood (such. B . Wooden skewers or toothpicks ).

Bridging is done before preparation. In the case of poultry, the wings and legs are tied to the body so that the extremities have the same cooking time during preparation (roasting, grilling). Other shapes such as lamb crowns or fish rings are specially prepared for showpieces. The aids are removed before serving.

literature

• Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible . Encyclopedia of Culinary Studies. Tre Torri Verlag, Wiesbaden 2007, ISBN 978-3-937963-41-9 .

Web links

Commons : Bridging  - collection of images, videos and audio files