ébouté

English translation: trimmed

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:ébouté
English translation:trimmed
Entered by: Sarah Bessioud

13:23 May 26, 2011
French to English translations [PRO]
Food & Drink / poultry butchering
French term or phrase: ébouté
This term is contained in a product description and refers to a chicken leg ("cuisse déjointée éboutée"). Further research has revealed that it has had the end of its leg removed - but could anybody help out with the specific term in English please?

Many thanks in advance.
Sarah Bessioud
Germany
Local time: 03:51
trimmed chicken thigh/leg
Explanation:
This, according to a chef I know, is how they would describe a chicken leg or thigh that had been cut at the knuckle.

http://www.ehow.com/how_2274769_trim-chicken-gourmet-chicken...

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Note added at 1 day18 hrs (2011-05-28 07:56:42 GMT)
--------------------------------------------------

The term describes removing waste parts, or parts not needed, and is not strictly limited to describe cutting away excess fat or skin, although it is used for this sometimes. The term was actually confirmed to me by a professional chef, who says she would use this term to describe cutting away any unused part of the chicken.
This web page shows its usage in this context:
"I trim the thighs to a uniform shape, I want them all to look the same. ON THE KNUCKLE END I JUST USE A KNIFE TO TRIM IT OUT." http://tvwbb.com/eve/forums/a/tpc/f/7980069052/m/1720059365
"Take the thigh bones out of the legs and TRIM OFF THE KNUCKLE OF THE DRUMSTICK (you can leave the bone in, but it won t leave you much room for the stuffing)." http://www.bbc.co.uk/food/recipes/wholeroastchickenpot_13472
"...to cut up chicken, remove ribs, TRIM WISHBONE and tendon OFF..." http://www.cookingforengineers.com/article/123/Boning-Chicke...


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Note added at 1 day18 hrs (2011-05-28 07:57:52 GMT)
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Re note above:
The idea of using the term "trim" is because the part being cut away in your recipe, is not actually needed because it is not part of the eaten food.
Selected response from:

Lara Barnett
United Kingdom
Local time: 02:51
Grading comment
Thank you for everyone's help on this - and my apologies for taking such a long time to close the question.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +2trimmed chicken thigh/leg
Lara Barnett
4(leg) cropped
Constantinos Faridis (X)
3chicken thigh
Rachel Fell
Summary of reference entries provided
ébouter
mimi 254

Discussion entries: 7





  

Answers


9 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
ébouté - cuisse déjointée éboutée
chicken thigh


Explanation:
aren't these just chicken thighs? Not legs, as that includes the drumstick

chicken thighs in the UK have two bones in the middle but not either of the end joints (and the 2 bones are quite easy to remove)

(pics.)
http://www.wickfarmmeats.co.uk/poultry

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Note added at 9 hrs (2011-05-26 22:32:08 GMT)
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I mean, they've been "éboutées":

http://www.wickfarmmeats.co.uk/poultry?product_id=158

Rachel Fell
United Kingdom
Local time: 02:51
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 32
Notes to answerer
Asker: Hello Rachel. Thank you for your answer. You raise a very interesting thought - I don't actually know how much of the leg is chopped off. Unfortunately, I have "haut de cuisse" in the text as the thigh, and when they talk about the legs without drumsticks they clearly state that the drumstick has been removed. Hence my understanding that it's only the very "bout" that has been removed.

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The asker has declined this answer

5 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
(leg) cropped


Explanation:
(leg) cropped

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Note added at 1 ημέρα16 ώρες (2011-05-28 05:44:21 GMT)
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Constantinos Faridis (X)
Greece
Local time: 04:51
Native speaker of: Greek
Notes to answerer
Asker: Hello Constantinos, thanks for your suggestion. Do you have any references that may back this suggestion up please?

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The asker has declined this answer

1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
trimmed chicken thigh/leg


Explanation:
This, according to a chef I know, is how they would describe a chicken leg or thigh that had been cut at the knuckle.

http://www.ehow.com/how_2274769_trim-chicken-gourmet-chicken...

--------------------------------------------------
Note added at 1 day18 hrs (2011-05-28 07:56:42 GMT)
--------------------------------------------------

The term describes removing waste parts, or parts not needed, and is not strictly limited to describe cutting away excess fat or skin, although it is used for this sometimes. The term was actually confirmed to me by a professional chef, who says she would use this term to describe cutting away any unused part of the chicken.
This web page shows its usage in this context:
"I trim the thighs to a uniform shape, I want them all to look the same. ON THE KNUCKLE END I JUST USE A KNIFE TO TRIM IT OUT." http://tvwbb.com/eve/forums/a/tpc/f/7980069052/m/1720059365
"Take the thigh bones out of the legs and TRIM OFF THE KNUCKLE OF THE DRUMSTICK (you can leave the bone in, but it won t leave you much room for the stuffing)." http://www.bbc.co.uk/food/recipes/wholeroastchickenpot_13472
"...to cut up chicken, remove ribs, TRIM WISHBONE and tendon OFF..." http://www.cookingforengineers.com/article/123/Boning-Chicke...


--------------------------------------------------
Note added at 1 day18 hrs (2011-05-28 07:57:52 GMT)
--------------------------------------------------

Re note above:
The idea of using the term "trim" is because the part being cut away in your recipe, is not actually needed because it is not part of the eaten food.

Lara Barnett
United Kingdom
Local time: 02:51
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 20
Grading comment
Thank you for everyone's help on this - and my apologies for taking such a long time to close the question.
Notes to answerer
Asker: Hello Lara, thanks for your suggestion. I always associate trimming with the discarding of any fat and excess skin from the bird, not with chopping the end of the leg off. Unfortunately, your reference for trimming a gourmet chicken doesn't involve chopping the foot end of its leg off. Do you have any other reference to help please?

Asker: Hi Lara, many thanks for the additional refs ;-)


Peer comments on this answer (and responses from the answerer)
agree  Yvonne Gallagher: just "leg" I think as "thigh" includes extra bit or "oyster"
30 mins
  -> Thank you - although problem is with 'oyster' cut is that it refers to hip/lower back, hence my question in discussion box.

agree  Lisa Jane
1 hr
  -> Thank you.
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