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Old 06-19-2007, 01:18 AM   #1
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"en papilotte"

katie e said in the roasted potatoes thread that she does them "en papilotte" which means wrapped in paper (or aluminum foil). what else can be done that way? i guess doing it that way steams whatever's inside, so i could put chicken breasts & herbs, etc inside, or anything else? sounds almost like those oven bags that you can buy at a grocery store.

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Old 06-19-2007, 01:30 AM   #2
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Baking fool,
Many things can be done that way. Chicken,fish is wonderful,a veggie packet. Let your imagination be your guide..If I can help in anyway let me know.

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Old 06-19-2007, 01:34 AM   #3
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Quote:
Originally Posted by kadesma
Baking fool,
Many things can be done that way. Chicken,fish is wonderful,a veggie packet. Let your imagination be your guide..If I can help in anyway let me know.

kadesma
that's what i thought. just as many things can be grilled, or roasted (or microwaved ) many things could be cooked en papilotte. how do i say it though? veggies en papilotte?
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Old 06-19-2007, 01:48 AM   #4
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Quote:
Originally Posted by baking fool
that's what i thought. just as many things can be grilled, or roasted (or microwaved ) many things could be cooked en papilotte. how do i say it though? veggies en papilotte?
Beats me, i'd just say packaged veggies Fancy names might look nice, but it's what's on your plate that counts..

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Old 06-19-2007, 09:28 AM   #5
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Quote:
Originally Posted by baking fool
that's what i thought. just as many things can be grilled, or roasted (or microwaved ) many things could be cooked en papilotte. how do i say it though? veggies en papilotte?
Yes, bakingfool, many things can be cooked en papillote. Salmon is delicious, as are chicken breasts. You are correct in how you reference these dishes. Salmon would be salmon en papilotte. Chicken...chicken en papillote. You get the idea.

You don't get quite the same result if you use oven cooking bags because they have to have slits cut in them. Otherwise there is a risk of them exploding/popping open during cooking because of the buildup of steam. The parchment, as you guessed, breathes enough and the parchment "packets" do puff a bit. That's nothing to worry about.

Some cooks will brush the unsealed edges with egg white before crimping to ensure a more secure seal. I've never had a problem not doing that.
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