kitchen preparation

trimming, to trim, de.: parieren, fr.: parer

To trim is a technical term in cuisine which means to remove all unwanted or inedible parts (i.e. sinews, skin, fat etc.) from meat, fish poultry or vegetables. The removed parts are called trimmings and are used for making stocks, soups and sauces. Some dishes are trimmed to improve their appearance, for example poached eggs or pastry before baking.