FINALLY an example of a properly trussed piece of meat, not just the individual tied off knots of all the others. Thanks very much, Cheers from Australia.
Thank you for that when I was a kid I saw it done many many times st stores butcher shops and slaughter houses on my fathers meat route I'm 71, now but I didn't remember how they did it . The old butchers were so fast too . I used to be amazed how one old German lady cut pork chops with a meat cleaver without chopping her fingers off those people I watched were really skilled
I have always wanted to learn this technique but never gave it a go. Thanks for posting this easy to follow video. Messed up my first time and then got it down pat the second time through. Took minimal practice to achieve a satisfactory result. Thanks again!
wow that looks really good I'm a butcher mself and have to string meat a lot but that is a really interesting way to do it I will have to copy this if I do this at home sometime
I watched this video several times and was able to tie up a pork loin roast so that it looked like it came from the butcher. First time, too. Thank you, Chef Leonard.
Thank you for this. It really helps as I'm going to be doing this on Saturday with a pork leg. Also I really enjoyed the explanation as to why the meat is tied.
Great video... however, the string should be pulled from the center of the ball. This way you don't have to fiddle with and chase it around the kitchen floor when it falls from the prep surface...
Sorry, this is unintelligible, the first loop which seems to be the key is completely hidden from the camera, where is the loop, how is it formed, which two fingers does it go round, what kind of knot are you forming...?
Now I know! Thank you for sharing. I've seen demonstrations before but it always seemed like 'slight of hand' and as if the person does not actually want to teach the process.
I think i understand, he makes a loop with the short end (twisting the loop the opposite way to what feels natural) , then the short end goes over the long end and through the loop. The next loop is almost a double twist.
man that looks good Chef, I would be honored to work Sauce that night, will you please take off your rings and watches the next time they make you shoot one of these..
This is a useful skill (though not sure how so on an evenly cut tenderloin) but the filming and description could be a lot better. First, the initial knot, while he describes it, is difficult to picture . Better to hold your hands away from the camera to show how you "make the loop and and bring it around the two pieces" . I would prefer not to have to pause and study a video to figure out the technique. Second, a simple but crucial piece is the "we're gonna take the sting and make a loop...". Do your students a favor and describe to them that it's critical that the loose end (the end attached to the spool) must go on the under side of the loop ... ,and show it in the video, otherwise it won't tighten. Yes, its not rocket science to figure out exactly how to do it, but if you're going to post an educational video, please pay more attention to the details. You've done it a million times, your students haven't so be exact and clear. I expect better from such a prestigious school.
Kevin Krause Good comments. I’m here looking how to tie Beef Braciole. As you say it’s not rocket science...I’ll figure something out to secure the contents. However having this gentleman slow down to teach would make for a more instructional video. In fact, and I’ve made these years ago, this video was not helpful at all. He moves his hands too quickly. Instructional videos typically are zoomed in on more , motions are repeated and the actions are slowed down. Perhaps not necessarily the guys fault. If this is as you say a reputable school they should have figured that out or asked for input.
You're doing a good job of explaining but, the camera keeps cutting away to an overhead long shot just about the time you are doing the knot. Not very helpful.
Really crap editing at the start of this where the camera cuts away to an overhead shot just at the point you need a close up to see the first knot being tied
The beging knot he is showing is explained goofy here what he is doing. You loop around the meat THEN take the short end of string and go around your long string.....now once you crossed it over the meat tie it to itself. All your doing is a simple knot over the long end so it slides. After that you tighten it and now tie another simple knot with the remaining short end to the long end (keeping your first knot from comming undone). There is an easier way though. *2nd way* start off cutting a long piece of string, now holding the string (leave the meat alone for now, don't need it yet) tie a LOOSE normal (square) knot so you have a opening in the knot.(AKA don't lock the knot down yet) Now run your long end through the hole part way (end without your knot in you just made)......tighten your original loose knot around the string. Take that opening/hole and put it a round the meat.....slide the knot down snug and tie your remaining knot string to your long end (keeping it from being able to slide) continue with the rest of his instructions.....
Stop cutting the dam camera to different angles halfway when he demonstrates anything like whose supposed to see the loop thing when u go to an overhead angle thats 50 feet away??
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The first part looks tricky. I have to watch that part a few times and practice doing the first part. The rest looks easier. Thanks so much
That's the most beautiful thing I've ever seen in my life, chef.
FINALLY an example of a properly trussed piece of meat, not just the individual tied off knots of all the others. Thanks very much, Cheers from Australia.
Hands down! Best instructional video ever!! Makes me look like a pro!!!! From a RUclips video!!
I always come back to watch this video whenever I need to tie a roast. Thanks!
Thank you for this video.
A properly tied roast will cook evenly.
I always wanted to try this and after watching, did it the first time. Made a stuffed, butterflied pork loin and needed to know this, thanks!
That's exactly what I'm making!
Thank you for that when I was a kid I saw it done many many times st stores butcher shops and slaughter houses on my fathers meat route I'm 71, now but I didn't remember how they did it . The old butchers were so fast too . I used to be amazed how one old German lady cut pork chops with a meat cleaver without chopping her fingers off those people I watched were really skilled
I have always wanted to learn this technique but never gave it a go. Thanks for posting this easy to follow video. Messed up my first time and then got it down pat the second time through. Took minimal practice to achieve a satisfactory result. Thanks again!
Thank you. I found a recipie I wanted to try, but it requiered trussing the loin and i had no clue how to start. With this video i know I can do it!
I just tried this and doubted I'd do as well and I didn't but I came close. Thanks for the lesson.
Hey thanks for SHOWING us how to tie it, great camera angles, love how it changes to top view when you're tieing the loop. :-(
Yeah the camera work for this video made this totally pointless to watch. Can’t see a thing.
Ok, I wasn’t the only one…. Now I have to look for another video. So annoying….🤦🏽♂️
Might as well have been filming from the nose bleed seats
This is great! Just used it on my deboned leg of lamb after I filled it with garlic and mint. Thank you! 😋
This is what I've been looking for feverishly. Thank you.
Excellent to watch a professional do his craft!
Ty for this. I have been tying roasts for years the wrong way.
I watched this video to learn how to tie up a chocolate salami for a dessert.
Appreciate the tutorial.
Brilliant.. thank you Chef so much for sharing ... well done and great video. Love AND Peace FROM CANADA !!
Much easier than I thought. Thanks!
This is some sort of mad genius. Thanks!
Thanks Chef! This helped me out at work.
wow that looks really good I'm a butcher mself and have to string meat a lot but that is a really interesting way to do it I will have to copy this if I do this at home sometime
Wonderful explanation and easy to follow. I’ve always wanted to learn this, thank you!
What a nice job! Thanks for teaching/sharing! I'll be doing this tomorrow before I put my roast on the rotisserie.
Thanks, Chef! Just tied my first roast and your video made it way easier than I thought it would be. You're a very good teacher!
Tieing a roast is stupid and meaningless. Waste of time. Literally.
Thank you Chef. Your video was very helpful. I will definitely need some practice but you video saved the day and the roast.
I watched this video several times and was able to tie up a pork loin roast so that it looked like it came from the butcher. First time, too. Thank you, Chef Leonard.
Very easy instructions. Thanks!
Nailed it! Thanks, chef!
Thank you for this. It really helps as I'm going to be doing this on Saturday with a pork leg. Also I really enjoyed the explanation as to why the meat is tied.
Thanks for your nice idea sharing with us its really helpful to me 🙏
Thank you chef! yes chef.
You saved my life.
Thanks Chef you made it look easy to do.?I always wonder how it is done.? Thanks for sharing it.?
Thank you Chef! I used your tutorial to tie a prime rib on its way to the rotisserie. Bon appetite!!
Thats a work of art ! Pitty u have to cook and eat it ......
Wraping a gabagool we are going to cure thanks somuch your friend andy!!!!!
i was looking for that
great video
thanks
Camera angles at important parts do not help at all
Agreed - it always seems to switch to the wrong angle as soon as something critical is happening!
Thank you! That was incredibly helpful!
"Loop" concealed behind his fingers shows nothing, added to with the specific direction, over and over, "such as so." Such as no help.
It's not tht hard lol
I literally watched this twice and did it perfectly lol
Thank you Chef.
thank you chef.
Nice technique!
Does the string turns black with moisture 🤔?
Great technique!
Thanks that made it very easy!
Beautiful and relatively simple--PRACTICE! 😉
Great video! Thanks.
I never knew to go back on itself underneath. I've always just done from one end to the other.
Thank you so much !
Thanks for the video chef. For my budget my fancy cut of meat is a Angus round roast lol. I want to use my rotisserie though so I needed this. Thanks!
Great video... however, the string should be pulled from the center of the ball. This way you don't have to fiddle with and chase it around the kitchen floor when it falls from the prep surface...
So cool chef
Yes! Finally, the correct method to tie. All the other videos here are fairly lame.
Sorry, this is unintelligible, the first loop which seems to be the key is completely hidden from the camera, where is the loop, how is it formed, which two fingers does it go round, what kind of knot are you forming...?
Now I know! Thank you for sharing. I've seen demonstrations before but it always seemed like 'slight of hand' and as if the person does not actually want to teach the process.
Magic show at 0:56. Can't see what the hell you're doing.
This is so great. Thank you for sharing this. You are an excellent teacher!
I think i understand, he makes a loop with the short end (twisting the loop the opposite way to what feels natural) , then the short end goes over the long end and through the loop. The next loop is almost a double twist.
Very nice - thank you :)
man that looks good Chef, I would be honored to work Sauce that night, will you please take off your rings and watches the next time they make you shoot one of these..
Thanks chef
Did it! Thanks!
Does the first knot that is hard to see have a name so we can look it up somewhere?
It's called a butcher's knot, there are tutorials on how to make them.
Slip knot
Great job!
like a boss! good shit man
Thank you, chef!
I once took a class with him it was amazing
Always arrange your intervals where you plan to slice the roast, this way, string marks won't show.
Really couldn't see/understand how you made that first not or how you made the loops before encircling the meat each time.
Thanks for the video sir great help!! And for all those people bitching, put some attention and listen
In the tower biz that’s known as a rolling hitch.
Scissors to remove?
This is a useful skill (though not sure how so on an evenly cut tenderloin) but the filming and description could be a lot better. First, the initial knot, while he describes it, is difficult to picture . Better to hold your hands away from the camera to show how you "make the loop and and bring it around the two pieces" . I would prefer not to have to pause and study a video to figure out the technique. Second, a simple but crucial piece is the "we're gonna take the sting and make a loop...". Do your students a favor and describe to them that it's critical that the loose end (the end attached to the spool) must go on the under side of the loop ... ,and show it in the video, otherwise it won't tighten. Yes, its not rocket science to figure out exactly how to do it, but if you're going to post an educational video, please pay more attention to the details. You've done it a million times, your students haven't so be exact and clear. I expect better from such a prestigious school.
This is made for people with half a brain...not for complete morons. Compete morons should just have Chef cook for them.
Kevin Krause Good comments. I’m here looking how to tie Beef Braciole. As you say it’s not rocket science...I’ll figure something out to secure the contents. However having this gentleman slow down to teach would make for a more instructional video. In fact, and I’ve made these years ago, this video was not helpful at all. He moves his hands too quickly. Instructional videos typically are zoomed in on more , motions are repeated and the actions are slowed down. Perhaps not necessarily the guys fault. If this is as you say a reputable school they should have figured that out or asked for input.
If you go over first instead of under you only have to loop it half as many times.
You're doing a good job of explaining but, the camera keeps cutting away to an overhead long shot just about the time you are doing the knot.
Not very helpful.
Could you hide any harder the part about making the loop?
Space the ties where you want to slice the roast. You want to cut on the string marks so they don't show on the portions served.
Worse camera angles when the ACTUAL tying occurs , great idea let's zoom way out.
saintEmory Yeah! WTH
man, why you did not do it slowly? we know that you can do fast, but that is the point, you made this video to teach and not for do for yourself.
thiagomanfrors you can pause video...fucking stupid useless
Really crap editing at the start of this where the camera cuts away to an overhead shot just at the point you need a close up to see the first knot being tied
Tks a lot!!!
How u untie now ?????
Is it me or does the tenderloin look more uneven and lumpy after tying it up?
the whole roll of butcher's twine is either ruined because it has to be tossed; or is a food safety nightmare if it's going to be reused. ick
Why cook it... we like it RAWW ... wit lemon juice smoked salt & pepper.
Why it needs to be knotted?
Cooking it while knotted allows the meat to maintain a uniform shape
Its a slip knot and overhand knot or half hitch if you prefer. It is most definitely not magic or hard to learn.
It's very hard to see how you do the first step and tie.
Constantly changing the camera angle is annoying! Just leave it in one spot the whole time next time.
Anastasia Daleiden Yokosawa YUP. You stare at what he's doing and then the camera flips. It seems that it happens at the crucial moments.
The beging knot he is showing is explained goofy here what he is doing.
You loop around the meat THEN take the short end of string and go around your long string.....now once you crossed it over the meat tie it to itself. All your doing is a simple knot over the long end so it slides. After that you tighten it and now tie another simple knot with the remaining short end to the long end (keeping your first knot from comming undone). There is an easier way though. *2nd way* start off cutting a long piece of string, now holding the string (leave the meat alone for now, don't need it yet) tie a LOOSE normal (square) knot so you have a opening in the knot.(AKA don't lock the knot down yet) Now run your long end through the hole part way (end without your knot in you just made)......tighten your original loose knot around the string. Take that opening/hole and put it a round the meat.....slide the knot down snug and tie your remaining knot string to your long end (keeping it from being able to slide) continue with the rest of his instructions.....
We can't see the first knot properly thats frustrating.
Stop cutting the dam camera to different angles halfway when he demonstrates anything like whose supposed to see the loop thing when u go to an overhead angle thats 50 feet away??
Merci Chef.
WHERE CAN I BUY THAT WHITE STRING AT?
Wal- Mart, Or most supermarkets will carry butcher's twine.?
THATGIRLSANI most butchers will let you have some for either free or very cheap
Take it off your Nike's 😎
Good job cross contaminating the whole ball of twine.
How to tie the knot:
Step 1 - tie the knot
Step 2 - done
Shocking camera angles mate. Video shows absolutely nothing how to make the first knot
Am I watching a magic trick?