Search results

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...

On the gas stove in a steel pan.

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...

I also watch Chef Jean Pierre, his cooking is mostly sautéing, so I think I should use it more often.

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...

En Papillote has been my go-to cooking technique recently for all from meat/fish to vegetables/potatoes. Meat I usually first brown under a very high heat, whereas potatoes are reverse seared. However I had some problems with cooking certain vegetables like mushrooms when placing them as...