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The bocadillo (lit. ' small bite ') or bocata (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. . Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece o
Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken steaks. There are two fillets in a chicken, and they are each a few centimetres long and about 25 mm (1 in) or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum.
In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. [2] [3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille). [2] The same cut is used for duck (suprême de canard) and other birds.
Japanese cuts include: [4] Tanzaku-kiri; sliced into thin rectangular strips. Wa-giri; round cut, cut into round slices. Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters.
Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless. [1] [2] The cut is intended to contribute to the presentation of the final dish by providing visual ...
More obscure, however, is Poultrea, a land formation theorized by Reddit user Jerjacques (and named by us) where all the contents formed a giant chicken. Show comments Advertisement
(8-piece cut); or sometimes without the back. A 9-piece cut (usually for fast food restaurants) has the tip of the breast cut off before splitting. Pick of the chicken, or similar titles, refers to a package with only some of the chicken pieces, typically the breasts, thighs, and legs without wings or back.
In butchery, butterflying transforms a thick, compact piece of meat into a thinner, larger one.The meat is laid out on a cutting board and cut in half parallel to the board almost all the way to the other side, leaving a small "hinge", which is used to fold the meat out like a book.