Butterflying is a cutting technique used by butchers to transform a thick, compact piece of meat into a thinner, larger one.
Butterflying prawns
Butterflying prawns is the process of cutting them in half lengthways and flattening them out. It's useful for grilling and barbecuing.
-Uncurl the prawn, belly-side facing upwards.
BUTTERFLY
To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.
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How to butterfly a boneless pork loin
Why butterfly a roast? Butterflying and adding a rich filling helps keep an otherwise lean cut of pork moist, and makes this bargain cut infinitely more festive.
The butterfly technique probably came from France, as most such culinary techniques have. One can imagine King Louis XIV being served porc avec herbes de Provence a la papillon.
Shrimp, butterfly:
Peel the shrimp, leaving the tail. With a sharp knife, carefully cut through the back curve of the shrimp, deepening the cut made to remove the strip, until the shrimp is held together only at the bottom of the body.
To make a butterfly, arrange two lemon wedges on desired food or plate, with points of wedges touching at center.
To make antennae, carefully place two strips of peel where pieces touch.
Garnish as desired.
butterfly
A preparation technique of splitting an item down the center, nearly completely through, so the halves can be opened and laid flat, looking like a butterfly (though a meaty, dead one.)
Byrrh ...
Butterfly - A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly.
Butterfly- To split foods such as shrimp and steak through the middle without completely separating sections and then spreading the sections to resemble a butterfly.
Butterfly - to cut food almost in half so that when flattened the two halves resemble butterfly wings.
Butterfly: To cut open a food down the center without cutting all the way through, and then spread apart.
Brine: A water and salt solution used for pickling or preserving.
Butterfly: To split food, such as shrimp or pork chops, down the center without cutting all the way through. The halves are then fanned open and laid flat to cook.
Candied: A food that has been cooked or dipped in a sugar syrup.
Butterfly - To cut a food down the center, but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly. Recipe: Autumn Ground Beef Casserole
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Butterfly - To cut and open out the edges of meat or seafood like a book or the wings of a butterfly.
Buttermilk - A dairy liquid with a slightly sour taste similar to yogurt.
C. Cooking Terms ...
Butterfly - To cut food, usually meat, fish, or poultry, evenly down the center but not completely through. The two halves are then opened flat and grilled, sautéed or stuffed and rolled to be roasted.
Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat.
Butterfly
To cut open a food such as pork chops down the center without cutting all the way through and then spread apart.
butterfly: To cut a piece of food almost in half horizontally, leaving a seam that joins the two pieces together. When opened, the food item will resemble a butterfly or two pages in an open book.
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Butterfly Cut-Up Cake
From Betty Crocker
You'll "wow" your guests when you bring out this pretty party cake. The best part? You'll need only 20 minutes to put it together! ...
Butterfly
To split food, such as shrimp or pork chops, through the middle without completely separating the halves. Opened flat, the split halves resemble a butterfly.
Candied ...
Butterfly: To cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
Butterfly
To split food, such as boneless meat, fish or shrimp, nearly in half lengthwise, leaving the halves hinged on one side so that the item spreads open like a book; used to increase surface area and speed cooking.
Buttermilk ...
Farfalle - Butterfly-shaped pasta More...
Fat Duck - Michelin starred flagship restaurant of Heston Blumenthal, probably Britain's leading exponent of 'molecular gastronomy'
Fava Beans - Another name for broad beans ...
butterfly To cut open and spread the sides apart ( as with butterfly wings ), especially for a piece of meat or fish.
lotus leaves Notes: These leaves open up like butterfly wings, each about two feet high. They're often wrapped around rice and other fillings, to which they impart an earthy aroma when the bundles are steamed.
A pasta variety that is shaped like a butterfly or bow tie. It is often used in pasta dishes that are baked such as a casserole.
To apply a liquid, like a glaze, to the surface of food using a pastry brush.
BUTTERFLY
To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.
bauhinia malabarica, butterfly-shaped leaves from a tree used for souring
alimango
mud crab ...
The best results are obtained with a plant from South East Asia called butterfly pea (Clitoria ternatea , Fabaceae), whose deep blue coloured flowers have been used to colour desserts, particularly in Thailand; but in our days, ...
A baking tin with small round individual indentations which pastry or cake mixture are cooked in. Patty tins are used for mince pies, jams tarts, mini quiches and small cakes such as butterfly cakes.
Waitrose
Useful information ...
A French word translating as 'butterfly'.
Parer A French term meaning the trimming of any food and remove all superfluous parts.
Partie Any section of a kitchen that is responsible for a particular course.
free radical compound that is less dangerous or more dangerous than the previous compound. Having a variety of antioxidants allows any byproducts to be safely dealt with by more efficient antioxidants in neutralizing a free radical's butterfly effect.
Prawn butterfly or jinga praj patia. Prawn marinated in spices and fried in batter. Prawn puri. Prawns in a hot sauce served on puri bread. Pullao. Rice and meat or vegetables cooked together in a pan until tender.
 See also: Butter, Cooking, Water, Sauce, Pan
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