Chefsteps recommends butcher's twine in a SV tenderloin roast, so I think it's okay. They do presear with the string on, so I think it's okay.
If I were really concerned about it, I'd mooglue it together, and then saran the hell out of it, to make a torchon. Did that with turkey thighs last Thanksgiving.
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Jerod Broussard bearing in mind that I don't sous vide .... I use butcher's twine all the time. I have never experienced an issue with off flavors, weird marks, etc. I use OXO Good Grips 100 percent natural cotton twine. I order a 300 foot cone on Amazon for $4.95
I really don't think 100% cotton would be an issue in sous vide?
Jerod Broussard ... I ditched the twine lately, in that I'm a 1 thumb wonder. I'm not a good with knots. I recently bought some of these silicone cooking bands.👍
LEt me know who those bands work. Are they supposed to be reusable? the ones I got a broke as I was taking them off of the pork butts I was cooking. Or they broke during the cook itself. I was kind of disappointed in them. I am not sure which brand i used though. There must be some good ones otherwise the wouldn't make them anymore. SO I am curious to hear what you think. :]=
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I too would go with the cooking twine. I think the only flavors would be those picked up by the string, not the other way around. I use re-usable cotton tea bags and the only thing I've noticed is that they get darker and darker with each batch of tea. I sometimes let it steep overnight and no off flavors. So I'd say go for it.
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I did a small prime rib roast last week and it came tied. No clue why really, it was one solid roast. I thought about removing the twine, but didn't until it was time to slice it. I didn't notice any flavor one way or the other from it....but it was smoked with oak and had BBBR on it, so that surely would've masked it.
I don't understand tying an intact roast, even a deboned pork butt. Doing a stuffed loin or something, then I see the reason. Usually though, gravity helps helps hold a floppy roast together if you set it on the grate right.
Kind of way late on this, but thought I'd add some info for the future, .
We're just finishing up the leftovers of a chuck roast cook: Tied, dry brined, SV, fridge for a week(!), then kettle finish with Mrs O'Leary. I've done chucks without tying, but I think it comes out more uniform with the tie. No flavor from the twine. This is before the twine was removed.
There were some marks after twine removed.
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We quit buying butcher's twine since my wife asked about the what, where, when etc. about butcher's twine and the butcher said, "Don't worry about it, you can get it from me. How much do you need?" Needless to say we have about 6 feet left over from the last cook where we needed it. Moral of the story, ask your butcher...or better yet, have your wife bat her eyes at the butcher like my wife does. On that note, I guess I need to send her in with some smoked goodies one of these days for the guys behind the counter.
Last edited by Craigar; October 12, 2016, 09:43 AM.
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