Meat

[Coldfusion]

Why do we sometimes tie string around meat when we cook it?

[Lindy Loo]

This is done when the meat has been taken off the bone and would other wise be just a flat 'slab' of meat! It is also done if a piece of meat has been stuffed.... It holds everything in one place!

[andy hughes]

As Lindy says, without the string, the meat would be a large flat shape, and would loose its juices easily, and cook far too quickly and be rather dry to the taste. Wrapping the meat ensures that the juices act as a marinade, and will seep through the meat as it cooks slowly, resulting in a better texture and fuller flavour.

[Cetti]

It also looks a lot neater but the only meat I tie during cooking time is a large piece of gammon - just to keep the shape.

 I make an exception though with poultry preferring to cook this with legs and wings hanging out - looks ungainly I know,  but  I tend to be a wee bit paranoid about undercooked chicken and turkey!