Gristle: meaning, definitions and examples

The word 'gristle' comes from Middle English 'gristil,' which is derived from Old English 'grist,' meaning 'gristle or cartilage.' The use of the term has evolved primarily in the context of cooking, where it describes the chewy, often unpalatable parts of meat. The association of gristle with less desirable components of meat has reinforced its negative connotation in culinary practices. Throughout history, gristle has been regarded variably; while often removed and discarded in modern cuisine, it used to be more widely accepted and sometimes utilized in broths and stews for added body and flavor. This shift reflects broader changes in dietary preferences and the ways in which different cultures value and prepare different parts of the animal. Today, while many cooks strive for the tenderness of meat cuts free of gristle, some gourmet chefs might incorporate it purposefully for texture and flavor.

This word's position of #33,910 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.

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• 33907 buttressing
• 33908 pouncing
• 33909 redevelop
• 33910 gristle
• 33911 clincher
• 33912 restaurateur
• 33913 flan
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