Boned: meaning, definitions and examples
๐
boned
[ boสnd ]
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
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.
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
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:
๐ต๐น desossado
๐ฎ๐ณ เคนเคกเฅเคกเฅ เคตเคพเคฒเคพ
๐ฉ๐ช entbeint
๐ฎ๐ฉ berbone
๐บ๐ฆ ะพะฑัะพะฑะปะตะฝะธะน ะฝะฐ ะบัััะบะธ
๐ต๐ฑ bez koลci
๐ฏ๐ต ้ชจไปใใฎ
๐ซ๐ท dรฉsossรฉ
๐ช๐ธ deshuesado
๐น๐ท kemiksiz
๐ฐ๐ท ๋ผ๊ฐ ์๋
๐ธ๐ฆ ู ุฎูู
๐จ๐ฟ bez kostรญ
๐ธ๐ฐ bez kostรญ
๐จ๐ณ ๅป้ชจ็
๐ธ๐ฎ brez kosti
๐ฎ๐ธ beint
๐ฐ๐ฟ ัาฏะนะตะบััะท
๐ฌ๐ช แกแแฎแ แแแก
๐ฆ๐ฟ sรผmรผklรผ
๐ฒ๐ฝ 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.
- ...
- 23197 winded
- 23198 ergo
- 23199 structuralist
- 23200 boned
- 23201 crouch
- 23202 recapitulate
- 23203 sabre
- ...