What is papillote?
en papillote is a French cooking technique that stems food by closing it into the parchment and heating it in a conventional oven. The method is most often used to prepare vegetables, fish, molluscs or boneless chicken breasts. The liquid is often added to a package that tastes food and creates steam. In order to ensure even cooking, objects should be sliced or sliced, but still sufficiently robust to stand on the heat of steam. The food should also be receptive to the absorption of tastes and flavors that store liquid and herbs in the package. The fish is generally considered to be the best meal for cooking papillote based on its thinness and the ability to quickly absorb the tastes of spices. Most EN Papilote fish recipes recommend using white, Neily varieties such as COD, Snapper, Sole, Flounder, Sea Bass or Pompano.
If you want to prepare food with this method, trim the rectangular piece of parchment approximately three times the size of the food part. Place the food in the center of the paper and place the spice on the top. Julienned vegetables are often placed on meat or fish at this point to add color and taste. As if they wrap the package, fold half the paper over the top of the meal, do the same with the other half, and then cover the edges to create a tight seal at all seams of the package. Some chefs combine a closed package that works well, but may hit the attraction of the final presentation.
Just before the final seal, carefully pour the selected liquid into the cover. Popular fluids include vegetable or chicken broth, water or wine or a combination of these ingredients. Determine the correct amount of liquid, use about one third of the weight of food. For example, if fish fillets weigh about eight ounces (250 ml), the amount of liquid should be about two and a half ounce (75 ml).
Make the final crimping and check the package twice to make sure it is securely sealed. Place the package on the oiled cookie sheet and place it in an oven preheated to the temperature in the recipe. Bake for a specified time. The food is usually ready to serve when the package inflates from steam and the paper changes the light brown color.
If parchment is not available, the film can usually be replaced successfully. However, if they are part of the recipe of an acidic ingredient such as wine, tomatoes or lemon juice, the foil can produce aluminum salts that can slightly affect the taste of the bowl. This reaction can also create holes in the foil that causes liquid leakage from the package.