rind

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rind

1. the outer layer of a fruit or of the spore-producing body of certain fungi
2. the outer layer of the bark of a tree

rind

[rīnd]
(botany)
The bark of a tree.
The thick outer covering of certain fruits.
References in periodicals archive ?
The group announced that production of edam, danbo, fontal, havarti and rindless cheese will all be reduced.
Ingredients: 4 rindless, streaky bacon rashers' 1 lemon, halved, pips removed' 2 x 150g cod fillets, any bones removed' 2tbsp chopped fresh tarragon' 2tbsp olive oil' 85ml white wine' 120ml double cream' salt and freshly ground black pepper.
Italian renaissance: Crescenza-Stracchino is a fresh, rindless Italian cheese with a soft texture and creamy consistency that allows it to spread and melt easily.
500g potatoes, 1tbsp vegetable oil, 1 onion, 4 rashers unsmoked, rindless bacon, 450g sausages (eg Lincolnshire), 125g mushrooms, pinch of dried rosemary, 400g can of tomatoes, 1tbsp Worcester sauce, a little black pepper.
SPECIALITY CHEESE - usually rindless such as Cheddar with chives.
This Reseal-It system was installed at Kerry Foods' Hyde plant last Summer, and currently the technique is being used on eight-rasher packs of Walls smoked and unsmoked rindless back bacon.
Remove the rind and pith from the remaining three oranges and the pith from the rindless one, with a sharp knife cut out segments of fruit between the pieces of skin which divide them, retain the segments and juice which accumulates, wipe clean the strawberries, cut in half lengthways, and then slice lengthways so that you have mini segments of strawberry.
Rindless cheese has not formed a rind due to the impervious type of wrapper, covering or container enclosing the cheese.
HERE Brian, pictured, shares his guide to a less calorific Christmas Day dinner | Choose a lean piece of meat, and remove all visible fat and skin | Cook meat, roast potatoes, and pigs in blankets either in "fry light", and make extra tasty by adding stock cubes/stock pots (to give that cooked-withmeat-juice taste), or in Acti-fry | Make pigs in blankets using rindless bacon and syn free/low fat sausages | Use stock cubes or stock pots along with gravy granules to make syn-free gravy | Steam or boil vegetables | Use skimmed milk to make yorkshire pudding mixture (or find the ready-made ones with the lowest calories)
Hinchliffe's Farm Shop, based at Netherton, won a Great Taste gold star for its Yorkshire Fed Rindless Back Bacon - which judges described as "reminiscent of the 1950s" and one expert called "good looking, with a good old fashioned flavour".
5kg/312 lb lean stew ing beef (chuck or shin) 175g/6oz lean salt pork or thick-cut rindless streaky (fatty) bacon 40g/112 oz/3 tbsp butter 350g/12oz babyonions 350g/12oz small button (white) mushrooms 1 onion, finely chopped 1c arrot,finely chopped 2 or 3 garlic cloves, finely chopped 45ml/3 tbsp plain (all-purpose) flour 750ml/114 pints/3 cups red wine, preferably Burgundy 25ml/112 tbsp tomato puree (paste) bouquet garni 600-750ml/1-114 pints/212-3 cu- beef stock 15ml/1 tbsp chopped fresh parsley salt and freshly ground black pepper 1Cut beef into 5cm/2in pieces and dice the salt pork or cut the bacon crossways into thin strips.