Butterflied refers to a meat or fish that is split down the center to produce two halves resembling the wings of a butterfly.
Description
'Butterflied' in the food context refers to a cooking technique where a piece of meat, typically poultry or fish, is split down the center and opened up like a book. This method helps the protein cook faster and more evenly, resulting in a juicy and flavorful dish. Butterflying is often done to larger cuts of meat to make them thinner and more manageable for cooking. It also allows for seasoning and marinades to penetrate the meat more effectively, enhancing the overall taste and texture. The process involves removing bones and excess fat, creating a uniform thickness throughout the piece of meat. Butterflied meat can be grilled, sautéed, or roasted, depending on the recipe's requirements.
Application Areas
Treatment and Risks
- Proper handling and cooking of butterflied meat are essential to avoid foodborne illnesses.
- Ensure that the meat reaches the recommended internal temperature to kill any harmful bacteria.
- Use separate cutting boards and utensils for raw and cooked meat to prevent cross-contamination.
Examples
- Butterflied chicken breast with herbs and garlic
- Butterflied shrimp with lemon Zest and chili flakes
- Butterflied turkey breast with cranberry glaze
Similar Concepts and Synonyms
- Spatchcocked
- Flattened
- Opened-up
Summary
Butterflied in the food context refers to a technique where a piece of meat is split and opened up to cook faster and more evenly, resulting in a juicy and flavorful dish. This method is commonly used for poultry and fish, allowing for better seasoning penetration and uniform cooking. Proper handling and cooking are crucial to avoid foodborne risks when butterflying meat.
--
Related Articles to the term 'Butterflied' | |
| 'Broiling' | ■■■■■■■■ |
| Broiling is a cooking method that involves using high, direct heat from above to cook food. This technique . . . Read More | |
| 'Slit' | ■■■■■■■■ |
| Slit in the food context refers to making a shallow, often lengthwise, cut into the surface of a food . . . Read More | |
| 'Stir-Fries' | ■■■■■■■■ |
| Stir-Fries: Stir-fries in the food context refer to a cooking technique and type of dish that involves . . . Read More | |
| 'Quarter' | ■■■■■■■ |
| Quarter in culinary term means (1) to divide into 4 equal parts (2) one fourth, as in one fourth cup . . . Read More | |
| 'Jerky' | ■■■■■■■ |
| Jerky in the food context refers to lean trimmed meat that has been cut into strips and dried to prevent . . . Read More | |
| 'Kabab' | ■■■■■■■ |
| Kabab is a popular dish consisting of pieces of meat, fish, or vegetables, often marinated and skewered, . . . Read More | |
| 'Aile' | ■■■■■■■ |
| Aile is a French word for wing of poultry or game bird. . . . Read More | |
| 'Fillet' | ■■■■■■■ |
| Fillet refers to a boneless cut of meat or fish that has been separated from the bones and typically . . . Read More | |
| 'Skewering' | ■■■■■■■ |
| Skewering in the food context refers to the process of impaling small pieces of food, such as meat, vegetables, . . . Read More | |
| 'Searing' | ■■■■■■■ |
| Searing is a cooking technique in which food, typically meat or fish, is exposed to very high heat for . . . Read More | |