Was watching ATK / CI do a pepper encrusted beef tenderloin. One end of the loin was somewhat thicker than the other, so they tucked under the thinner end so entire thing would be more uniform thickness--understood that.
But then they tied the other (thicker, non-tucked end) with 2 or 3 pieces of twine, each about 2 inches apart. Didn't understand that. Couldn't understand her explanation, even upon rewind. Something about
"keeping the diameter of the meat even" or something? Meat was not stuffed, nor was it rolled or loose uneven pieces that needed to be tied to be kept together. It was just a single round evenly shaped loin end. Why tie only the "other" (non-tucked under) end?
(In this case, how does tying keep diameter even? To me it only creates temporary ridges and uneven meat denseness in an otherwise evenly shaped loin?) Maybe I just missed something?
Thanks for any thoughts / suggestions.
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