No it wouldn’t, “fillet” as verb means to cut out all the bones.
Another vote here for “butterfly”. Failing that, if we need to come up with a new term, since the cut pieces are mirror halves, i vote for “Rorschach”, I can see it now: “I Rorschached some duck breasts and sauteed them with butter and truffle oil”
I would call those pieces of chicken “chicken breast cutlets.”
If you were to have a whole chicken in front of you and you sliced down the breast, what you’d end up with is a cutlet. Starting from a whole or half breast shouldn’t matter. A breast cutlet is a slice of chicken breast.
Well, yes. But the question isn’t what to call the result of such a cut, but rather what to call the cut itself.
Halving the breasts horizontally into cutlets.
I’ve also tried to freeze yogurt, and didn’t like the results. It was very hard (not at all like ice cream or commercial frozen yogurt). It also had ice crystals. The amount of fat in the yogurt probably makes a difference, as well. The one I froze was either low or non-fat. I would think a full-fat yogurt would freeze a little better.
The technique you are describing is called “butterflying”. Although usually one would stop cutting before going all the way through, it’s still a butterfly cut.
Zabali, your comment gives me hope. I make my own yogurt sometimes too, so I took one of my glass yogurt cups, filled it up, and stuck in the the freezer last night. I’ll let it thaw in the fridge tonight and see what happens. If it thaws out OK and still tastes OK, I’ll put what I have left in the freezer.
Even if you don’t like yogurt, you might like the recipe I make that calls for it - you mix up yogurt and cornstrach with fresh basil, put it over the chicken, dust with parmesan and bread crumbs, and bake. It doesn’t taste ‘yogurty,’ but the yogurt does add a certain tang to it that’s really good and compliments the basil and parmesan really well.
Skinless chicken breasts are, by themselves, bland and tough, and this recipe actually makes them good without adding a lot of extra fat and calories.
As for cutting the chicken:
Yep, this is the problem. Butterflying is close, for sure, but with true butterflying you don’t cut all the way through, and while that wouldn’t be a disaster or anything, with this recipe you do want your yogurt and other ingredients to completely coat the entire top surface of your chicken, so splitting them competely is ideal. There just seems to be no exact wording for it that I can find - and even if it exists, I’d guess the majority if people wouldn’t know what it meant. If even the Dopers can’t come up with it, then it’d certainly be much too obscure to be useful.
Just last night I was watching an episode of Molto Mario where he took a thick piece of swordfish steak and cut it into several thinner slices. I went to the Food TV web site to look up the recipe, hoping my elusive word would be listed there - it was not! The recipe said “Have your fish monger cut the steak up into thinner slices.” Cheaters. So maybe an exact verb for this just does not exist.
Good start!
Q: Can yogurt be frozen?
A: Yes, we call it “frogurt”, but beware, it carries a terrible curse!
That’s bad!!
There was an episode of Good Eats once where AB made homemade yogurt, then froze it in an ice cream machine to make frozen yogurt. So, yes, you can make frozen yogurt from regular old yogurt - you just have to do it in an ice cream machine. You’d probably need to add stuff to make it taste good, though.
I’ve frozen yogurt in the past. If you want to unfreeze it and use it in your recipe, or something else that involves mixing it in very well, and then cooking it it’s fine. I wouldn’t just eat it as yogurt, though, as the texture does change.
SUCCESS!!
It works! I stuck a cup of it in the freezer Tuesday and then took it out yesterday and let it thaw. It’s fine! Yay!
One thing I decided to do is put plastic wrap directly on the top of it, like you do with pudding when you don’t want ‘skin’ on it. That seems to keep ice crystals from forming on the top.
So yes, you can freeze it, thaw it and use it again.