Butterflying

Method of preparing meat, fish, or poultry for cooking

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.

Nº Q2246157 ★★

Incomum · História

Butterflying

Method of preparing meat, fish, or poultry for cooking

Texto em inglês

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.

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Vendas 30 d

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Texto em inglês Ainda não há artigo no seu idioma: trecho em inglês.

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.

Texto: Wikipédia em inglês, CC BY-SA 4.0. · Imagem: Ralf Roletschek (CC BY 3.0 de) ·

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