Trim

To trim means to cut off the parts of an ingredient that are tough, inedible or not wanted in the dish. It is often the first step after washing. Recipes trim fat and connective tissue from meat, the ends and tough parts from vegetables, and the stalks from herbs.

How to do it

Meat:

1. Pat the meat dry. Cold meat is easier to trim.
2. Cut away thick, hard fat, leaving a thin layer of about 3 mm (1/8 inch) if the recipe wants some fat.
3. Remove silverskin, the thin, shiny membrane on tenderloins and racks. Slide the tip of a thin knife under one end, grip the end, and run the blade along it, angled slightly up toward the membrane.
4. Cut off any gristle or blood spots.

Vegetables:

• Green beans: line them up and cut off the stem ends. The tails can stay.
• Asparagus: snap or cut off the woody base, usually the bottom 2 to 4 cm (1 to 1 1/2 inches).
• Leeks: cut off the root and the dark green tops, then wash out the grit.
• Brussels sprouts: cut a thin slice off the base and pull off any yellow outer leaves.
• Onions and garlic: cut off the root and stem ends.

Herbs: pull leaves off woody stems such as thyme and rosemary. Soft stems of parsley and cilantro (coriander in the UK) can be chopped with the leaves.

Common mistakes

• Trimming all the fat from a steak or roast. A thin layer adds flavor and keeps it moist.
• Leaving silverskin on. It does not soften when cooked and curls the meat.
• Cutting off much more than needed. Use a paring knife for small, careful cuts.
• Throwing away good trimmings. Onion ends, carrot peels, herb stems and bones make good stock.

In recipes

"Trimmed" means the unwanted parts are already removed. "Trimmed weight" is the weight after trimming, which can be much less than what you buy. A rib bone scraped clean is a French trim. Removing the center of a fruit or vegetable is called coring.