“How-To” Cooking – Butterflying

Butterflying is a cooking technique whereby food is cut all the way down the middle, almost all the way through, so that it can be opened up to lie relatively flat. Butterflying allows for fast, even cooking of food and it also makes it easy to stuff and roll up meat.

To butterfly:

  • Beef Filets – First, lay the meat flat on the cutting board. With a chef’s knife, make short, smooth strokes horizontally down the middle of the filet. Avoid cutting the meat so that one side is thicker than the other, both sides need to be about the same thickness so they cook evenly. Cut almost all the way through the meat, stopping right before the two halves are completely severed. Open up the two halves like a butterfly.
  • Chicken Breasts – Lay the breast on the cutting board, smooth side down. First, remove the inner filet known as the chicken tender and set aside. Then, flip the breast over and cut the meat horizontally, just as you would with a beef filet, and follow the same procedure to butterfly. Save the chicken tenders to use for another recipe.
  • Seafood – Shrimp is an easy piece of seafood to butterfly. Using a smaller knife slice shrimp down the curved part of the tail, open it up, and lie flat to butterfly.

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