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Product Description
Amazon.com Review
Essential for binding rolled roasts and other meat preparations, trussing a bird, and dozens of other cooking tasks, this cooking twine is made of 100-percent cotton and is graded 16-ply for strength. You can stand the 1-pound cone on the counter or place its hollow core on a post. --Fred Brack
Product Description
Regency Cooking twine is made of 100% 16 ply cotton. It is the same twine used by professional chefs for trussing, forming meat, stuffing chicken breasts, spit roasting and more. It also has hundreds of uses in the home such as bundling books and newspapers, tying up shrubbery and even flying kites.
Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Amazon Verified Purchase
Saw a review of "cooking string" types on America's Test Kitchen. Some too thin and other issues, etc. The proper size and type is 16 ply cotton and that's what this is. I've used it now and it's just perfect.
8 of 8 people found the following review helpful
Amazon Verified Purchase
Cooking twine is something it never occurs to me I need until I'm in the kitchen, holding the legs of a chicken together and thinking, "Oh, right. This happened last time too." The problem I'd had was that cooking twine can be surprisingly hard to find at an affordable price for a reasonable amount of quality product. Of course, Amazon to the rescue.
This Regency Cooking Twine is practically perfect. It's a bottom heavy cone with 1200 feet of 16 ply cotton twine. Another review noted that it had been mislabeled on the specs before, but they've corrected that now. The weight of the string is lovely, thick enough to let you really tug on it without breaking, but not so thick that it gets in the way or becomes challenging to use for small projects. I'm not sure whether the cotton is unbleached, but it definitely does not have the bright white color or off-putting odor that some bleached twines have. The spool on which the twine is wound is hollow, so crafty/handy types can easily make a holder for the cone as well.
I never find shipping info to be terribly useful in reviews, and I had no problem with my delivery regardless, but I would encourage prospective buyers to order before you think you'll need it. From trussing poultry and roasts to tying up rolled stuffed meats, bundles of herbs for soups, or spice bags for mulled ciders, the uses for kitchen twine aren't hard to find; if you have it, you'll use it. Highly recommended.
This Regency Cooking Twine is practically perfect. It's a bottom heavy cone with 1200 feet of 16 ply cotton twine. Another review noted that it had been mislabeled on the specs before, but they've corrected that now. The weight of the string is lovely, thick enough to let you really tug on it without breaking, but not so thick that it gets in the way or becomes challenging to use for small projects. I'm not sure whether the cotton is unbleached, but it definitely does not have the bright white color or off-putting odor that some bleached twines have. The spool on which the twine is wound is hollow, so crafty/handy types can easily make a holder for the cone as well.
I never find shipping info to be terribly useful in reviews, and I had no problem with my delivery regardless, but I would encourage prospective buyers to order before you think you'll need it. From trussing poultry and roasts to tying up rolled stuffed meats, bundles of herbs for soups, or spice bags for mulled ciders, the uses for kitchen twine aren't hard to find; if you have it, you'll use it. Highly recommended.
5 of 5 people found the following review helpful
I can't believe how hard it is to find anything more than a small amount of twine in the various types of stores I visited. I was VERY glad I thought to check with Amazon, where I found exactly what I wanted. It's great for tying up newspapers for the recycle bin, tying up different types of meats in preparation for cooking, dye some and use to wrap gifts, etc. Thanks, Amazon.
Most Recent Customer Reviews
excellent all-around twine
This twine is great for just about any tying-stuff purpose. You can truss a chicken with it, or tie up plants in the garden, and you don't have to buy two separate types of twine... Read more
Published 6 months ago by Dante
Cooking Twine
I use this twine to tie up newspaper bundles for recycling collection. I find it to be the perfect solution.
Published 7 months ago by Robert R. Mcque Sr.
REGENCY TWINE
This twine is economical, and worth the price. l'm glad l purchased it. lt's very strong, making it excellent for many uses.
Published 8 months ago by BERNICE THOMAS
Strung up
This is a lot of twine! My wife uses it for cooking and it works very well. When I can't find twine to bundle up sticks for yard waste, I sneak some of this stuff. Read more
Published 11 months ago by StyleKyle
A round cone of cooking twine
I was very pleased to receive my Regency cooking twine. It comes in so handy for wrapping roasts, cutting layers for cakes or certain cookies,and many other uses. Read more
Published 12 months ago by Dora
It's cooking twine. It does it's job.
Not much to say here, except that it performs as promised. Perfectly sturdy and does everything else that cooking twine should. Read more
Published 14 months ago by jhmr17
Good Stuff
It is a nice thick cord and works great. After taking some to use, the remainder stays on the roll well. I bought it because I was not aware of where to get it locally. Read more
Published 14 months ago by William A. Wiegand
Great product, but not for me
I have to give this a 5 star rating, because it is perfect for the purpose it was meant for......cooking twine. Read more
Published 15 months ago by Harlean Greathouse
Good for tying up the steak rolls in brasciole
I bought this twine in order to cook the Italian dish "brasciole" that was the topic of an episode of the TV show "Everybody Loves Raymond". Read more
Published 19 months ago by Ulfilas
Only 1200 feet!
The cooking twine is fine but be aware that it contains only 1200 feet, not 2850 as stated on the product page. Read more
Published on May 5, 2010 by L. E. Brugman
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