The process of removing veins from something, such as shrimp or leafy vegetables, usually with a small knife or tool.
From de- (prefix meaning to remove) + vein (from Latin vena meaning blood vessel). The term emerged in culinary contexts in the 20th century as cooking techniques became more standardized and refined.
Shrimp deveining became a household task largely because of the dark vein running down their backs—which is actually their digestive tract, not a blood vessel—but Victorian-era cooks thought removing it was essential for fine dining, and the habit stuck!
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