Parry: v.tr. In the kitchen, "Paring" means removing the non-usable parts of meat, poultry, fish or vegetables during preparation. Trimming facilitates subsequent operations: trimming vegetables allows them to be cut into sticks, brunoise, turned, etc.
Trimming a poultry, the second operation of dressing, prepares for gutting.
Trimming meat for roasting involves removing the sinews and excess fat, but also tying it...
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