In the context of equities, a firm with two divisions may split into two companies and issue original shareholders two shares (one in each of the new companies) for every old share they have.
A method of cutting meats so that it will lay flat and even. Difficult to describe without visual effects, but the meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly. In larger cuts, it is sliced in increments from middle to either side, and the flaps are opened like the pages of a book.
To split a food such as shrimp, boneless lamb leg or pork chop, horizontally in half, cutting almost but not all the way through, then opening (like a book) to form a butterfly shape. Butterflying exposes more surface area so the food cooks evenly and more quickly.
To split food (meat, fish) down the center, cutting almost, but not completely through, so that it will lay flat and even ... more on butterfly here
to cut open and spread the sides apart, especially with fish or meat
to halve food (usually meat, poultry, or shellfish) horizontally without cutting all the way through, so that the food opens like a book or a butterfly’s wings. Starting A Catering Business - Are you passionate about parties? Do you live to cook? Now you can realize your dream by Starting a Catering Business! We offer a complete business package to help you easily and quickly start your own profitable home-based catering business". The Starting a Catering Business Start-Up Guide Kit(tm) is a step-by-step guide which provides a collection of valuable sound advice and practical guidance for starting your own successful catering business.
split food through the middle for faster cooking or for stuffing, usually done with thick cuts of meat or seafood.
To slit a piece of food in half horizontally, cutting it almost through, so that when opened it resembles butterfly wings. Chops, large prawns and thick fish fillets are often butterflied so that they cook more quickly. Canard - Duck.
To split a food (such as shrimp) down the center, cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly shape.
(verb) To split a food down the center, cutting almost but not entirely through it. The two parts are then opened flat to resemble a butterfly shape.
To split food (usually meat, fish, or poultry) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly. Often this is the first step when preparing a roast that is to be stuffed and rolled.
(as a verb): To cut a piece of meat, fish or poultry in half horizontally, leaving one side attached.
To split steaks, chops, cutlets and roasts in half, leaving halves hinged on one side.
To split a food (usually meat) down the middle, cutting almost through but not completely. The two halves are then opened and splayed out to resemble a butterfly.
To split a piece of food down the center, cutting almost through. The halves are fanned open and laid flat to cook or fry. The fan resembles a butterfly. ex - butterfly shrimp.
A preparation technique of splitting an item down the center, nearly completely through, so the halves can be opened and laid flat, looking like a butterfly (though a meaty, dead one.)
To cut a piece of meat nearly all the way through and open it out to make it twice as long but half as thick as it was. The meat would look like an 'open book'.
Describes a boneless chicken breast as whole. The term also describes a chicken cut along the back to allow it to lay flat.
To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart.
to cut food almost in half so that when flattened the two halves resemble butterfly wings.