Boning: meaning, definitions and examples
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boning
[ ˈboʊnɪŋ ]
cooking technique
Boning refers to the culinary technique of removing the bones from meat, fish, or poultry. This process is often used to create boneless cuts of meat that are easier to cook and eat. Chefs use specific knives designed for boning to achieve a clean removal of bones while minimizing waste.
Synonyms
deboning, destructuring, filleting.
Examples of usage
- He is skilled at boning fish for sushi.
- The chef demonstrated the boning technique on a chicken.
- Boning a pork loin makes it easier to roast.
- I prefer boning my own meat to ensure freshness.
removing bones
To bone something is to remove its bones, particularly in the context of meat or fish preparation. The verb form often emphasizes the action and technique involved in the process, which can be crucial for achieving the desired presentation and texture in dishes.
Synonyms
Examples of usage
- You need to bone the fish before grilling.
- She is boning the leg of lamb for the stew.
- He can bone a chicken in minutes.
- They started boning the mackerel for the recipe.
Translations
Translations of the word "boning" in other languages:
🇵🇹 desossar
🇮🇳 हड्डी निकालना
🇩🇪 Entbeinen
🇮🇩 menghilangkan tulang
🇺🇦 обезголовлювання
🇵🇱 usuwanie kości
🇯🇵 骨を取り除く
🇫🇷 découper
🇪🇸 deshuesar
🇹🇷 kemik ayıklama
🇰🇷 뼈 제거
🇸🇦 إزالة العظام
🇨🇿 odstraňování kostí
🇸🇰 odstraňovanie kostí
🇨🇳 去骨
🇸🇮 odstranjevanje kosti
🇮🇸 beina burt
🇰🇿 сүйекті алу
🇬🇪 ძვლის ამოღება
🇦🇿 sümük çıxarmaq
🇲🇽 deshuesar
Etymology
The term 'boning' originates from the Middle English word 'bone', derived from Old French 'bone' which in turn comes from Latin 'bōnus', meaning 'good'. The specific use of 'boning' in culinary contexts began to emerge in the late 19th century as professional cooking became more refined and focused on specific techniques that enhanced meal presentation and taste. Boning has since become a standard skill taught in culinary schools and practiced by home cooks, allowing for versatility in cooking various proteins. The evolution of kitchen tools, particularly the advent of specialized boning knives, has also facilitated the practice, making it more accessible and efficient.