An accordion cut is a technique in butchery, similar to
butterflying
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 involv ...
, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece.
This technique is often used in conjunction with pounding with a
meat mallet
A meat tenderizer, or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking. Although a meat tenderizer can be made out of virtually any object, there are three types manufactured specifically for ...
, to further thin and even out the cut.
A similar technique is also seen in accordion potatoes (also known as
Hasselback potatoes
Hasselback potatoes or Potato à la Hasselbacken (Swedish: ''Hasselbackspotatis'') are a type of baked potato that is cut about halfway through into thin, fan-like slices.
They can be served as a main course, side dish, or canapé. Various toppin ...
) where the potatoes are sliced across the surface to create a larger surface area.
See also
*
Butterflying
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 involv ...
External links
How to Cut Korean Ribs
Cutting techniques (cooking)
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