Share: Truss To tie the legs and wings of poultry close to the body before roasting. If poultry is stuffed, the openings are closed with skewers that are tied or closed with string. Related Tips Caramelize To heat sugar in a skillet or saucepan over low heat until melted and golden brown. Also refers… Cooking In Liquid To simmer meat covered with liquid for a long time. Generally used for less tender cuts of meat… Butt End The round end of a ham.