Homonym: boning (Sex)
Boning is a culinary technique used to remove the bones from meat, poultry, or fish. This process allows for easier cooking and serving, as well as enhancing the texture and flavor of the dish. Chefs often use a sharp knife to carefully cut around the bones, ensuring minimal waste of the surrounding meat.
In addition to improving presentation, boning can also make dishes more versatile. For example, boneless cuts can be marinated, stuffed, or grilled more easily. Common examples of boned items include chicken breasts, pork chops, and fish fillets, which are popular in various recipes.