Cook's Dictionary
![Capers [kay-pers] and caperberries](images/blogs/BlogEntries/125/125_2.jpg)
Our A- Z glossary clarifies cooking terms and illustrates unusual-looking produce.
Chine [chyne]
This is butcher’s jargon, meaning to semi-detach the backbone from the ribs, thus making the joint easier to carve. It is helpful to have this done if you are working with a large, bony cut such as a beef forerib or rack of lamb, which is roasted whole and carved before serving. Don’t try this at home, unless of course you are a butcher or are married to one.
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