ReadmeByAmy
Veteran
In terms of cooking the term "to butterfly" is a technique of cutting any kind of thick meat like pork chops, beef steaks, chicken breasts and even seafood like big shrimps. You will slice the thick meat in the middle or halfway without cutting its both ends. And when the meat is already halfway opened it looks like a butterfly. Most cooks are doing this method of cutting so that the meat will be cook evenly.
Is there anyone here who can still give additional and more detailed explanation with regards to this cooking term?
Is there anyone here who can still give additional and more detailed explanation with regards to this cooking term?