What You Need to Know
En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming. This method of cooking has been popular since the 17th century in France.
Steps
- 1.
Saumon en papillote (France): Preserves delicate salmon texture while infusing herbs
- 2.
Branzino al cartoccio (Italy): Creates dramatic tableside presentation
- 3.
Haw Mok (Thailand): Steams curry custard in banana leaf parcels
The Science
Primary Reaction
Maillard Reaction