Search results
Results from the WOW.Com Content Network
Spatchcocking is a butchery technique where you remove the backbone of a bird like a turkey or chicken, and then push down on the breastplate until the bird lies flat. ... 30 to 50 percent of the ...
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. [ 1 ] Etymology
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
For premium support please call: 800-290-4726 more ways to reach us
Blackberries are a great mid-summer fruit and complement the grilled chicken perfectly. The berries add a subtle sweetness to the sauce to play off the heat of the chiles and the acid of the vinegar.
I have been told by two chefs a spatchcock is a small/young chicken (less than 0.5kg) —Preceding unsigned comment added by 165.228.131.12 06:17, 26 July 2005 (UTC) I also thought this was the case. I used to have them quite often. ~~ —Preceding unsigned comment added by 62.56.87.254 17:09, 27 September 2006 (UTC)
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 3 hours. Ingredients. 1 (12- to 15-lb.) turkey, neck and giblets removed. 1 tbsp. kosher salt. 2 tsp.
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...