Rined

Rined is the past tense and past participle of the verb rine, a term used primarily in agricultural and culinary contexts to describe the act of vigorously shaking, squashing, or kneading a food substance, often with the intent of removing excess moisture or massaging it into a denser consistency. The verb, which entered the English lexicon in the late eighteenth century, is derived from the earlier French “rendre,” meaning “to rend” or “to tear,” reflecting the forceful mechanical action involved.

In practical usage, rined is most commonly applied to fruit, such as cantaloupes and melons, where producers may rine the fruit to relieve intrinsic moisture pressure before shipping. It is also employed in cheese-making, where certain cheeses are rined to expel whey and create a firmer texture. The term can extend to cooking techniques, such as rining dough dough in flatbreads to encourage a pliable, elastic structure.

The process is typically executed with a palm press or specialized machine that exerts a rhythmic pressure. While not a mainstream culinary term, food scientists and technologists refer to it in procedural manuals when specifying moisture removal or dough conditioning protocols. Rined can also appear as a transitive verb in legal or craft documents describing the removal of liquid from raw materials.

Because the practice has niche application, the term rined appears in specialized agricultural journals and culinary textbooks rather than in everyday speech. Nonetheless, its precise definition and context provide clarity for professionals working with moisture-sensitive produce and artisanal food preparations.