What You Need to Know
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.
Steps
- 1.
Pollo alla Mattone (Italy) (Tuscan cuisine): Allows even cooking under a brick weight
- 2.
Butterflied Leg of Lamb (Greece) (Greek Easter traditions): Facilitates marinating and grilling
- 3.
Bánh mì Thịt Nướng (Vietnam) (Vietnamese street food): Creates ideal pork shoulder thickness for charring
The Science
Primary Reaction
Maillard Reaction