En papillote: Difference between revisions

Latest revision as of 12:01, 15 February 2025

En Papillote[edit]

En papillote is a method of cooking in which food is put into a folded pouch or parcel and then baked. The parcel is typically made from parchment paper or aluminum foil. This technique is often used to cook fish, chicken, and vegetables, allowing the food to steam in its own juices and retain moisture and flavor.

Cooking Technique[edit]

The en papillote method involves placing the food, along with seasonings and sometimes a small amount of liquid such as wine or stock, into a folded piece of parchment paper. The edges of the paper are then sealed by folding or crimping, creating a tight seal that traps steam inside during cooking.

The parcel is placed on a baking sheet and cooked in an oven at a moderate temperature. As the food cooks, the steam inflates the parchment, creating a balloon-like effect. This method is particularly popular for cooking delicate foods like fish, as it allows for gentle cooking and prevents drying out.

Benefits of En Papillote[edit]

Cooking en papillote offers several benefits:

Flavor Retention: The sealed environment traps flavors and aromas, enhancing the taste of the dish.
Moisture Preservation: The steam generated inside the parcel keeps the food moist and tender.
Healthy Cooking: Little to no additional fat is needed, making it a healthy cooking method.
Easy Cleanup: The parchment paper can be discarded after cooking, reducing cleanup time.

Common Ingredients[edit]

Typical ingredients used in en papillote cooking include:

Fish: Such as salmon, cod, or halibut.
Vegetables: Like asparagus, zucchini, or carrots.
Herbs and Spices: Including thyme, dill, or lemon slices.
Liquids: Such as white wine, lemon juice, or olive oil.

Variations[edit]

While the traditional method uses parchment paper, variations include using aluminum foil or even banana leaves in some cuisines. Each material imparts a slightly different flavor and texture to the dish.

Related Pages[edit]

@@ Line 1: / Line 1: @@
-'''En Papillote''' is a method of cooking in which the food is put into a folded pouch, typically made of parchment paper, and then baked. The term comes from the French "en papillon", meaning 'in butterfly', due to the folded pouch resembling a butterfly's wings. This method is often used to cook fish or vegetables.
+== En Papillote ==
-== Etymology ==
+[[File:Black_Cod_en_Papillot.jpg|thumb|right|Black Cod en Papillote]]
-The term "En Papillote" is derived from the French language. The phrase "en papillon" translates to 'in butterfly' in English, which is a reference to the shape of the folded pouch used in this cooking method. The pouch is typically made of parchment paper, but can also be made from other materials such as aluminum foil.
-== Method ==
+'''En papillote''' is a method of cooking in which food is put into a folded pouch or parcel and then baked. The parcel is typically made from [[parchment paper]] or [[aluminum foil]]. This technique is often used to cook [[fish]], [[chicken]], and [[vegetables]], allowing the food to steam in its own juices and retain moisture and flavor.
-The food is placed into the folded pouch and then baked. The heat of the oven causes the air inside the pouch to expand, which in turn causes the pouch to puff up. This traps the moisture inside the pouch, allowing the food to steam in its own juices and the flavors to mingle. This method is often used to cook fish or vegetables, but can also be used for other types of food.
-== New Orleans ==
+== Cooking Technique ==
-In New Orleans, the term "En Papillote" is often used to refer to a method of cooking where the food is wrapped in a parchment paper pouch, similar to the French method. However, in New Orleans, the pouch is often made from a brown paper bag instead of parchment paper. This method is commonly used to cook seafood, particularly shrimp and crawfish.
-== Related Terms ==
+The en papillote method involves placing the food, along with seasonings and sometimes a small amount of liquid such as [[wine]] or [[stock]], into a folded piece of parchment paper. The edges of the paper are then sealed by folding or crimping, creating a tight seal that traps steam inside during cooking.
-* [[Parchment paper]]: A heat-resistant, non-stick paper that is used in baking and cooking.
-* [[Baking]]: A method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
-* [[Steaming]]: A method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam.
-[[Category:Cooking methods]]
+The parcel is placed on a [[baking sheet]] and cooked in an [[oven]] at a moderate temperature. As the food cooks, the steam inflates the parchment, creating a balloon-like effect. This method is particularly popular for cooking delicate foods like fish, as it allows for gentle cooking and prevents drying out.
-[[Category:French words and phrases]]
-{{stub}}
+== Benefits of En Papillote ==
+Cooking en papillote offers several benefits:
+* '''Flavor Retention''': The sealed environment traps flavors and aromas, enhancing the taste of the dish.
+* '''Moisture Preservation''': The steam generated inside the parcel keeps the food moist and tender.
+* '''Healthy Cooking''': Little to no additional fat is needed, making it a healthy cooking method.
+* '''Easy Cleanup''': The parchment paper can be discarded after cooking, reducing cleanup time.
+== Common Ingredients ==
+[[File:Black_Cod_en_Papillot.jpg|thumb|left|Another view of Black Cod en Papillote]]
+Typical ingredients used in en papillote cooking include:
+* '''Fish''': Such as [[salmon]], [[cod]], or [[halibut]].
+* '''Vegetables''': Like [[asparagus]], [[zucchini]], or [[carrots]].
+* '''Herbs and Spices''': Including [[thyme]], [[dill]], or [[lemon]] slices.
+* '''Liquids''': Such as [[white wine]], [[lemon juice]], or [[olive oil]].
+== Variations ==
+While the traditional method uses parchment paper, variations include using aluminum foil or even banana leaves in some cuisines. Each material imparts a slightly different flavor and texture to the dish.
+== Related Pages ==
+* [[Steaming]]
+* [[Baking]]
+* [[Parchment paper]]
+* [[Fish cooking techniques]]
+[[Category:Cooking techniques]]
+[[Category:French cuisine]]