"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.

Theron