Method of preparing meat for cooking
Technical
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.
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Master ratios behind all cooking — doughs, stocks, sauces, custards
Stand mixer for bread dough, pastry, meringues, butter churning
Restaurant-grade storage — mise en place organization
Food processor for chopping, pureeing, dough, forcemeat
High-protein flour essential for proper sourdough gluten development.
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Master ratios behind all cooking — doughs, stocks, sauces, custards
Stand mixer for bread dough, pastry, meringues, butter churning
Restaurant-grade storage — mise en place organization
Food processor for chopping, pureeing, dough, forcemeat
High-protein flour essential for proper sourdough gluten development.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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