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Boned: meaning, definitions and examples

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boned

 

[ boสŠnd ]

Adjective / Verb
Context #1 | Adjective

culinary preparation

The term 'boned' refers to meat or fish that has had the bones removed. This process can be done for various cuts of meat to make them easier to prepare and eat. Boned meat is often utilized in cooking to enhance flavor and texture, ensuring that the dish is more palatable. It is commonly used in recipes that require stuffing or rolling meats, as it creates a more uniform shape and helps to retain juices during cooking.

Synonyms

deboned, filleted, trimmed

Examples of usage

  • I bought a boned chicken to make stuffed roulade.
  • The chef recommended boned lamb for the stew.
  • For the recipe, use boned fish fillets for easier cooking.
Context #2 | Verb

removing bones

To bone something means to remove its bones, typically from meat or fish. This culinary technique is essential for preparing certain dishes that require the meat to be ready for stuffing or to facilitate quicker and more even cooking. Boning is a skill often utilized by chefs and cooks to enhance the eating experience and presentation of the dish.

Synonyms

debone, fillet, trim

Examples of usage

  • He knows how to bone a duck perfectly.
  • I learned to bone fish during my culinary course.
  • She prefers to bone her own meats for freshness.

Translations

Translations of the word "boned" in other languages:

๐Ÿ‡ต๐Ÿ‡น desossado

๐Ÿ‡ฎ๐Ÿ‡ณ เคนเคกเฅเคกเฅ€ เคตเคพเคฒเคพ

๐Ÿ‡ฉ๐Ÿ‡ช entbeint

๐Ÿ‡ฎ๐Ÿ‡ฉ berbone

๐Ÿ‡บ๐Ÿ‡ฆ ะพะฑั€ะพะฑะปะตะฝะธะน ะฝะฐ ะบั–ัั‚ะบะธ

๐Ÿ‡ต๐Ÿ‡ฑ bez koล›ci

๐Ÿ‡ฏ๐Ÿ‡ต ้ชจไป˜ใใฎ

๐Ÿ‡ซ๐Ÿ‡ท dรฉsossรฉ

๐Ÿ‡ช๐Ÿ‡ธ deshuesado

๐Ÿ‡น๐Ÿ‡ท kemiksiz

๐Ÿ‡ฐ๐Ÿ‡ท ๋ผˆ๊ฐ€ ์žˆ๋Š”

๐Ÿ‡ธ๐Ÿ‡ฆ ู…ุฎู„ู„

๐Ÿ‡จ๐Ÿ‡ฟ bez kostรญ

๐Ÿ‡ธ๐Ÿ‡ฐ bez kostรญ

๐Ÿ‡จ๐Ÿ‡ณ ๅŽป้ชจ็š„

๐Ÿ‡ธ๐Ÿ‡ฎ brez kosti

๐Ÿ‡ฎ๐Ÿ‡ธ beint

๐Ÿ‡ฐ๐Ÿ‡ฟ ัาฏะนะตะบัั–ะท

๐Ÿ‡ฌ๐Ÿ‡ช แƒกแƒแƒฎแƒ แƒšแƒแƒก

๐Ÿ‡ฆ๐Ÿ‡ฟ sรผmรผklรผ

๐Ÿ‡ฒ๐Ÿ‡ฝ sin hueso

Etymology

The word 'bone' comes from the Old English 'ban,' which has roots in Proto-Germanic and Proto-Indo-European languages. The term originally referred to the hard structure that forms the skeletons of vertebrates. The verb form 'to bone,' meaning to remove bones, derived from this noun. As culinary practices evolved, the need to create more accessible and chef-friendly presentations of meat and fish led to the popularization of boning. The word 'boned' began to surface in culinary terminology during the 19th century as chefs sought to refine their techniques and improve the dining experience.

Word Frequency Rank

Positioned at #23,200, this word is part of extensive vocabulary. It's relatively rare in general usage but may be important in specific fields or formal writing.