This guy basically:
I tried what he did except picking correct timings for the meat, with a 7.5 mins
papillote I hit medium-rare, then I had plenty of room to finish the steak
by searing, and with butter basting it was really nice.
@dragnlaw: Great point I'll try this!
Just for the fun of it, I want to see if Beef Steak En Papillote can actually work with
precise temp control. I have seen a pretty funny YouTube Video on this today,
where somebody attempted to steam a steak with an inset, and he completely ruined
it...
@dragnlaw: Thanks, yes I will try this one tomorrow. not using a parcel for them
but simply paper below, then at 180 C we will have baked mushrooms though
and not roasted because the temp is too low.
I tried this again last night and it worked perfectly
-> One parcel purely for the mushrooms/herbs, so they can be cooked at their time (-> 15 minutes)
-> Finish with browning them in a sauté pan quickly
Today I tried a reverse-sear steak en papillote, which seems a terrible idea, so I think
I...
Thanks, Cathleen. But to drive Pepperheads212 point home, basically the problem of
either sautéing as well as roasting presumably is the great oil waste :) So somehow
it makes sense what he/she says with the steaming, I am just not sure exactly how long
to steam, I'll try this in the next days :)
You bring up a very good point with mushrooms. I hate wasting so much beautiful olive oil by putting more and more and them just absorbing all.of it. So in fact not starting them with sauteing but first having another technique is actually very desirable. Steaming either in steaming basket or En...
Sorry I think I wrote in a vague way, by finishing with high heat I mean not increasing the temperature in the oven, that takes too much time also.
It's basically just finishing with high smoke point oil to get a very quick Maillard reaction without changing the inner doneness ideally.
The reason I use En-Papillote is that with an oven temperature of 180 C, I can
almost always predict the correct cooking time of every item, even w/o a
meat thermometer. I just check the temperature of the oven with infrared
thermometer and then every item goes in in its parcel.
It usually...
My only standard cooking techniques that I try to
perfect at this point are sautéing / en-papillote, usually in
sequence, and combined with a meat thermometer. I will go
to braising whenever I make a stew obviously.
What do you mean by the last sentence? -- Whenever we have created the...
Maybe the solution is indeed to place the vegetables all in their
own parcels, cook them rather long, and finish them
under high heat, like with potatoes. Then I'd get the last bit of water
out and brown the mushrooms?
For meat first searing under high heat, and then finishing en-Papillote has been working rather
well, especially with a meat thermometer. I'd rather not sear my meat because especially
chicken almost always comes out dry.
Maybe it's just some basic chemistry, so mushrooms should not be steamed, so we need
to sauté them always basically? I dislike having mushrooms that are full of water. Or it's just a
matter of leaving them way longer in the parcel?
So for example how should I deal with mushrooms, they don't really lose
water in a 180 C oven very quickly, and come out almost raw when I
cook them in the same parcel as my meat. Is it recommended to first sear
them or reverse sear them. Maybe reverse sear is the way to go. I could
simply...