butterflying
Sign in to saveAlso known as spatchcocking
thumb|Butterflying pork loin Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
~3 min read
Encyclopedic overview
8 sectionsContents
- Etymology
- Red meat
- Poultry and "spatchcocking"
- Fish
- Other
- See also
- References
- External links
thumb|Butterflying pork loin Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
==Etymology== "Butterfly" comes from the resemblance of the cut to the wings of a butterfly.
Excerpted from Wikipedia’s “butterflying” article, available under the CC BY-SA 4.0 licence.