A question of string for trussing......

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Kayelle

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I trussed the boneless leg of lamb for Easter...it was wonderful on the barbeque with indirect heat, by the way.
I had butchers string for the job, but husband insisted his nylon cord would be better. My dear daddy was a meat cutter, and he used only butchers twine, so that's what I used too. Husband insists that it was only because the butchers twine was cheaper. I know it sounds silly but please prove me right.:rolleyes: Can nylon twine be toxic or anything??
TIA
 

Andy M.

Certified Pretend Chef
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I did a quick google search on the melting point of nylon. It melts at 450 F and should not be used at temps over about 234 F.

I guess that's a pretty good reason to not use it in a hot pan or oven.
 

GB

Chief Eating Officer
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What makes your husband think the nylon would be better than butchers twine? Butchers twine works exactly as you would want it to work. How is changing materials a benefit according to him?

I am with the others. I would stick to the butchers twine. Unless it is designed for such high heat then I would not feel safe using it.
 

Robo410

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butchers twine every time. It gets moisture from the meat so it doesn't burn. Nylon is not absorbent so it melts into your food or on you pans. yuk.
 
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