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Twines & Ties

We tested cotton and linen kitchen twine as well as two brands of silicone food ties.

Published Apr. 1, 2013. Appears in America's Test Kitchen TV Season 6: Grill-Roasted Pork Loin

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What You Need To Know

Kitchen twine is indispensable for trussing whole chickens, tying roasts and rolled stuffed meats, and making bundles of herbs for flavoring stews. (Never cook with twines that aren’t specifically labeled “kitchen” or “food-safe.”) Does it matter which kind you use? And what about reusable food ties made of silicone? We tested cotton and linen kitchen twine as well as two brands of silicone food ties, using them on stuffed 11-inch-long flank steaks for braciole and to truss chickens. When all was said and done, nothing beat cotton twine. It never frayed, singed, split, or broke, and it stayed put when we tied knots. It’s inexpensive and efficient. Linen twine worked equally well but was more expensive. We’ll stick with our winner for our cooking needs.

Everything We Tested

Good : 3 stars out of 3.Fair : 2 stars out of 3.Poor : 1 stars out of 3.
*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.
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Reviews you can trust

Reviews you can trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. We stand behind our winners so much that we even put our seal of approval on them.