Baking in Parchment

Cooking How-To, Dinner, How-To, Recipes
on April 1, 2008
Mark Boughton Photography / styling by Teresa Blackburn

Cooking in parchment paper, or, as the French say, cooking en papillote, is a simple and convenient technique. Fish, poultry, fruits or vegetables are tightly sealed in parchment paper packets and placed in the oven where they cook in their own juices, creating a delicious and aromatic meal with minimum cleanup.

The best way to prepare the parchment packets is to fold a 15-inch square sheet of parchment in half and cut a curve—like a question mark—into the paper so that when it’s opened up, it’s a heart shape. Place the food on the bottom side of the sheet, next to the fold, leaving at a least 1-inch border along the edge. Fold the top half of the paper over the bottom and tightly seal the edges by making overlapping ¼-inch folds along the sides. Fold the tip a couple of times to create a tight seal and tuck it under the packet. Place packets on a rimmed baking sheet and bake in a preheated oven. When done, place each packet on a serving plate, and let everyone open their own, enjoying the steamy aromas of their very own packet.

By Dave DiResta and Joanne Foran, food writers in North Andover, Mass.


blog comments powered by Disqus
%d bloggers like this: