En papillote helps even the incapable cooks among us slam out sumptuous entrées with that "wow" factor. A step-by-step approach to cooking en papillote is to first rip off a sheet of parchment paper and cut it into the shape of a big heart. Then, place your sliced vegetables on the left lobe of your cutout. MasterClass suggests building a tower of veggies, then protein, then adding aromatic elements such as lemon slices or halved cherry tomatoes and spices. Just consider adding a little extra moisture — maybe lemon juice, a splash of your favorite wine, or a bit of olive oil to distribute the flavor evenly throughout the pouch while baking.
Fold the right lobe of your cutout over the left to cover your concoction, then crumple the edges together to seal in moisture. If your parchment folds are fussy and unwinding, Wonder How To suggests brushing a bit of egg wash (egg beaten with water) on your parchment edges to make the pouch stick tight.
Cook times vary slightly depending on recipe, but as a general rule, no baking above 450 F — you'll scorch (more like torch) your parchment. Slit your pouch and enjoy your dinner. Or leave the pouches puffed for your guests to slice open at the table for a collective festive feel. The appreciation from guests is nice but even better is the cleanup that takes tossing a few bags rather than scrubbing a sink full of dishes.
https://www.mashed.com/1030807/why-foodies-swear-by-cooking-en-papillote/
2022-10-01 18:00:00Z
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