En papillote

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.

Etymology

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

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

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

• 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.

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