Theron wrote:
> "Kris" > wrote in message
> ...
> On Jan 22, 6:52 pm, Mr. Bill > wrote:
>> On Thu, 22 Jan 2009 15:33:25 -0800 (PST), Kris >
>> wrote:
>>
>>> I have to tie the stuffed rolls with kitchen twine
>>> before I put them in the oven.
>> Go to an ACE hardware and buy 100% cotton twine. Probably 100% less
>> than buying at Williams Sonoma or your local "high end" grocery
>> supplier.
>
> Excellent idea! There's an Ace nearby, too.
>
> BTW, I was checking "high end" stores because I figured they were more
> likely to carry it.
>
> So the string is a bad idea? I was a bit worried it would "cut" into
> the meat a little.
>
> Thank you,
> Kris
>>
> Cotton twine is absolutely the best to use! Our local hardware has old
> fashioned cotton twine, as, I'm sure, does yours. I have another secret I
> haven't seen anywhere. To make bouquet garni, I use medical 4X4 bandages. I
> buy them in bulk at a medical supply house. One package of several hundred
> lasts a long long time. Since they're small, though with the right degree of
> porosity, you waste much less of your stock than with cheesecloth. I use
> this for making stock, and for any braised dish. Inside goes the dried or
> fresh herbs, the celery tops, the parsley, and anything else you're using.
>

What a great idea! I happen to have most of a "loaf" of gauze "sponges"
in 4 x 4 size. I never thought of using them for that purpose. Thanks
ever so much.