24 R, 28 and 32 S endless mesh for cooking and roasting meat and sausages
The elastic meshes are usually used in the cooking and roasting of meat at professional level or amateur level. The mesh is used to cook the meat and at the same time maintain its shape. These meshes allow a homogenous cooking.
They are especially common for meat rolls, stuffed meat and sausages, raw, cooked, roasted products ... but it can also be used for cheeses.
These meshes are the alternative to the cooking thread or string or twine that was formerly used. These meshes can be used in both domestic and industrial kitchen.
We present it in a white coil of 50 meters.
The wirewound coils are measured by their gauge, which can be seen with the naked eye by the number of squares they have along the entire width of the coil (circumference squares). Depending on the intended use, one gauge or another is used.
Available in 24 R (24 squares in circumference), 28 (28 squares in circumference) and 32 / S (32 squares in circumference).
All come with an inner diameter of 2.5 cm.
Prepare your roll or piece of meat, look for a tube about 12 or 15 cm in diameter (for example a PVC pipe or plastic soda bottle without its base) and prepare the mesh.
Insert the bottle or tube first, then insert the piece of meat. Tie a knot at the end where you inserted the piece.
Go to the other end and pull the bottle or tube to remove it. Trim excess mesh and close mesh. You can now start to cook the coil, for example, the coals, the oven or in the pan.
