In culinary contexts, this term refers to the removal of the inedible or undesirable center of fruits, vegetables, and sometimes meats. This process prepares the ingredient for consumption, further cooking, or stuffing. For instance, one may remove the seed-containing center of an apple before baking a pie or eliminate the tough, fibrous section of a pineapple before grilling.
The practice enhances both the palatability and safety of dishes. By excluding hard seeds, tough fibers, or bitter-tasting components, the eating experience is improved. Furthermore, removing potentially hazardous elements, such as certain fruit seeds containing toxins, ensures food safety. Historically, this preparation technique has been integral to various cooking methods across different cultures, contributing to the refinement of both traditional and modern recipes.