No not the insect. Although butterfly larvae (caterpillars) are considered delicacies in some countries, such as Mexico, we are referring to the butterflying technique. Also known as the spatchcock method, butterflying is a way in which a piece of meat is sliced in half in order to cook without drying out. Thick cuts of meats, such as pork chops, chicken breast, turkey and some steaks are sliced in half lengthwise, allowing the meat to cook thoroughly and evenly in a shorter amount of time.
Next time you don’t know what to do with that impossibly thick chop, summon the mighty butterfly!
Use today’s Word of the Day: Turkey Leg Roulade Recipe