Butterflied: meaning, definitions and examples
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butterflied
[ ˈbʌtəflaɪd ]
cooking method
Butterflied refers to a technique where meat, seafood, or other food products are split open along one side and spread out, resembling a butterfly. This method allows for faster cooking and better seasoning absorption. It is commonly used for preparation of chicken, shrimp, and fish, enabling them to cook evenly. Butterflying is particularly useful when grilling or broiling, as it increases the surface area exposed to heat.
Synonyms
Examples of usage
- I butterflied the chicken to ensure it cooks evenly.
- The recipe recommends butterflying the shrimp for better flavor.
- She expertly butterflied the fish before grilling it.
- They served butterflied lamb with herbs and spices.
Translations
Translations of the word "butterflied" in other languages:
🇵🇹 desossado
🇮🇳 बटरफ्लाई
🇩🇪 butterflied
🇮🇩 dibelah
🇺🇦 розрізаний
🇵🇱 rozcięty
🇯🇵 バタフライ
🇫🇷 papilloné
🇪🇸 mariposa
🇹🇷 kelebek şeklinde
🇰🇷 버터플라이
🇸🇦 مفتوح
🇨🇿 rozříznutý
🇸🇰 rozrezaný
🇨🇳 展开的
🇸🇮 razrezan
🇮🇸 butterflied
🇰🇿 жарылған
🇬🇪 გაუხსნელი
🇦🇿 kəsilmiş
🇲🇽 mariposa
Etymology
The term 'butterfly' in the context of cooking is derived from the appearance of the food once it is butterflied; it is spread out in a way that resembles a butterfly's open wings. The culinary method originated in various cultures that sought to optimize cooking methods and flavors. Historically, the technique was employed to cook meats more slowly, allowing for an improved texture and retaining juiciness. The use of the verb form 'butterflied' dates back to the mid-20th century, as cooking techniques evolved and different styles entered mainstream culinary practices. The imaginative association with butterflies captures the essence of transformation in food preparation.