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Weâve gathered 30 of the best tie knots ever created by mankind to give you just the edge you need to look your best at all times. Each tie knot has been judged on four different factors: aesthetics, symmetry, difficulty, and knot size.
You want to hold it in place, not pre-slice it as it cooks! Remember, firm not tight. The roast is not going to grow legs and run away. Classic tie methods use one continuous piece of string from one end of the roast to the other. Each time you wrap the string around the meat, you tie it with a square knot. You already know how to tie a square knot. If youâve ever double knotted your shoelaces, youâve tied a square knot. Itâs easy. Tie the string like you do your shoe, then instead of making a bow, just tie it again. Bingo! You just made a square knot. Easy. When you tie your roast, start at one end. Make sure to tuck any loose ends of meat under the roast. Position your first knot to keep these loose ends tucked. Tie the knots on the underside of the roast. Theyâll stay better and no one has to see any mistakes you might have made.