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No one who cooks ever cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present and the wisdom of cookbook writers.

How to Butterfly a Cut of Chicken Breast, Roast Beef, Lamb Roast, Pork Roast, Fish or Shrimp.

Easy to do yourself directions.

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

How to Butterfly a beef roast, chicken breast, pork roast, lamb roast, fish or shrimp.

BUTTERFLIED CUT. You can have the butcher butterfly the beef roast, Pork Roast, Lamb Roast, and large pieces of Fish or large Tiger Shrimp for you, or do it yourself.

To do it yourself, hold your knife horizontally and make a lengthwise cut about 3/4 through the roast, fish or shrimp (do not cut all the way through). Open like a book. DO NOT CUT MEAT, ROAST, CHICKEN, FISH, OR SHRIMP ALL THE WAY THROUGH.

Open the ROAST, CHICKEN, FISH OR SHRIMP like a book. Gently pound the meat with a meat mallet to achieve an even thickness.

Fish and Shrimp don't need to be pounded.

E-Mail t his How to Butterfly a roast, fish or shrimp

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