Boning
Removing the bones of fish, meat, poultry or game.
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Boning Knife:
A thin-bladed knife used for separating raw meat from the bone; its blade is usually about 6 inches long.
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Deboning Chicken
While skinless chicken pieces have become more popular, there is another kind of chicken that has eclipsed everything else when it comes to easy, fast, low-fat cooking: boneless, skinless chicken breasts.
De-boning and butterflying a leg of lamb
By removing the bone from the leg of lamb and flattening it out you can cook it more quickly. Marinades and flavourings also penetrate butterflied meat more easily due to its greater surface area.
A boning knife is a kitchen tool designed for removing the bones from cuts of meat, typically before cooking. The highly specialized tool is vital for any cook who wants to create boneless cuts of meat.
Boning - To remove flesh from the bone or joint of meats, poultry, etc. A special boning knife is used and a degree of skill is required so as not to damage the end product.
Boning - Preparation process which removes bones from meat, poultry, game or fish.
Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece.
Fish and boning knives help produce clean fillets.
FOLD
To combine a light mixture like beaten egg whites with a much heavier mixture like whipped cream. In a large bowl, place the lighter mixture on top of the heavier one.
Like serious cooks anywhere, they absolutely depend on good knives " a heavy chef's knife for chopping vegetables, a paring knife for paring and boning (and many have a separate boning knife) and a slicer, at least.
This is best done with a flexible boning knife so that you can get as close to the bone as possible without losing meat. If in doubt, get a good cookbook that shows the process in stages, or watch the cooking shows.
Truly the speed with which these talented meat specialists handle a boning knife and bird is dizzying. Nowhere is this skill more apparent than when preparing a turducken -- a popular Cajun dish and Southern tailgate party staple.
To remove the bones from meat, fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.
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"EXCELLENT as can be!
This was ULTRA healthy!
While I am not a big fan of boning my own duck, TRUE!
The bones DO add flavour to the sauce too!
If..." more ...
skin may be purplish or reddish, and the inside is white or creamy and slightly mealy when cooked. It tastes like a cross between white and sweet potatoes, and can be treated like either. The flavor somewhat suggests roasted chestnuts. Boning ...
désosser: to bone (also desossage, deboning and filleting fish)
déssaler: to soak in water, to remove salt
détailler: to chop ...
 See also: Cooking, Kitchen, Knife, Roast, Beef
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