Cooking en papillote
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Cooking a product en papillote captures all the flavours and aromas, which results in a fragrant and flavourful dish. As you open the packet, the aromas will envelop you. Cooking en papillote has two goals: cooking the product and the aromatic experience at the table. The product is wrapped up with aromatic ingredients and just a little bit of liquid. The packet is then cooked in oven at around 170˚C. The heat of the oven will turn the liquid into a fragrant steam that cooks the product.
Equipment required: Baking paper/silicone paper/Carta Fata, scissors, brush, oven.
Can be used for: Meat, fish, shellfish and crustaceans, vegetables, fruit.
Click here to find out more about this technique.
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