Cooking in parchment bags, also known as “en papillote,” is a delightful technique that seals in flavors, keeps ingredients moist, and presents beautifully.
Here’s a step-by-step guide to cooking in parchment paper:
Start with a Square of Parchment Paper:
Cut off a 16-inch square of parchment paper.
Fold it in half to create a rectangle.
Cut Out a Heart Shape:
Keep the paper folded in half.
Cut out one side of the heart shape, leaving the other side intact.
Position the Main Ingredient:
Unfold the paper so the heart shape is open.
Place your primary ingredient (such as fish, chicken, or shellfish) to one side of the centerfold.
Add Additional Ingredients:
Arrange any remaining ingredients (vegetables, herbs, lemon slices) on top of the primary ingredient.
Drizzle any liquid specified in the recipe over the stack of food.
Fold and Seal the Packet:
Close the heart shape by folding the empty side over the ingredients.
Starting at the top of the heart next to the fold, make a small fold downward.
Continue making overlapping folds, sealing the top of the heart (similar to sealing a pie crust).
Stop when you reach the bottom point of the heart.
Tuck in the Tail:
At the bottom of the heart, you’ll have a kind of tail.
Fold the little tail underneath to complete the seal.
Bake:
Place your parchment packet on a baking sheet.
Bake according to the recipe’s instructions.
When serving, cut open the pouches with kitchen shears (be cautious of the steam).
Why Cook in Parchment?
It’s essentially steaming the food, so there’s no need for added fats.
Flavors and juices are locked in.
Cleanup is a breeze—serve each guest their own packet atop a plate and discard the paper when finished!
Remember, if you don’t have parchment paper, you can use aluminum foil as an alternative. Enjoy your flavorful and healthy en papillote creations! 🌿🍽️