Tie up: v.tr. In the kitchen, "Tieler" is to tie, bind with kitchen twine. A roast or poultry is tied up to ensure even cooking, but also to prevent the meat from stiffening and not giving a nice presentation of the piece once cooked.
Stuffed dishes (stuffed cabbage, etc.) are also tied up to prevent the stuffing from falling apart during cooking.
Boiled vegetables (like those in the pot-au-feu) are tied up to make it easier to collect them together.
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