Lurching around, clicking (almost) at random in the online Food News Jungle recently, I came across a reminder of a cooking technique I’ve not used in a long time. And I don’t know why not, since it’s easy and (almost) foolproof. I thought it would be fun to discuss it, à propos of Grilling Season…
Salmon En Papillote: A classic presentation.
There are a couple of closely related cooking techniques that most folks don’t use at home – unless they’re consummate grillers or aficionados of French culinary traditions. I refer to the ancient French technique called en papillote and the modern art of the foil packet.
En papillote
The name literally means in ‘enveloped in paper’. The technique is also used in Italy where they call it al cartoccio, which means the same thing in English as the French.
I this easy cooking method, one usually starts with a piece of parchment paper large enough to wrap completely around the food to be cooked on all sides with a margin for creating a rolled or folded seal. Delicate foods, such as Fish, are placed on one side of the paper sheet on a bed of Herbs and aromatic Vegetables and a small amount of moisture is provided (often in the form of Dry White Wine). The Fish is then topped with Butter, Salt, Pepper and something tangy – traditionally a Lemon Slice or two.
Next, the paper is folded over on top of the food and the two layers of paper are folded together all around the other three sides forming a packet. The packet is then placed on a sheet pan or other oven-safe dish and baked in a 400-425 F oven for 10-15 minutes, depending on how thick the Fish is.
Steam is generated inside the packet and that cooks the Fish evenly on all sides. The moisture also prevents the packet’s contents from burning, keeps the Fish moist and releases the flavours of the Wine, Vegetables and Herbs which then suffuse the Fish.
Tips:
Always use proper culinary parchment paper. You’ve probably heard about cooking foods in a brown paper bag or other paper-enveloping method. Don’t. That will just make the food taste like a brown paper bag. And remember that parchment paper is not the same as Wax paper. If you try to cut corners and use waxed paper for en papillote cooking, it’ll create one horrible mess! You might have to throw out the cooking pan.
If you don’t wan t to use Wine, use a clear Citrus Juice – Lemon or Lime depending on the Herb and Spice flavours you are using.
There are several different ways to wrap and seal en papillote packets. Try them all and see which one suites your style best.
Try cooking Chicken cutlets and other thin cuts of Poultry en papaillote. You’ll be pleasantly surpised!
Chicken Breast in a Foil Packet off the Grill: Guaranteed moist, tender and flavourful…
Foil packets
This technique can be used either in the oven or on the grill. It’s similar to en papillote in preparation and results, but the package is more robust and will hold together much better on the grill than paper. It’s also very useful for foods other then Fish and Chicken. I like it for tougher cuts of Meat (see photo: Beef Fajita Packet, top of page), because the steaming method acts a bit like like a pressure cooker, tenderizing the Meat and infusing it with the flavours of the Herbs, Spices and Wine used. It also cooks whatever you’re making faster than other stove top or oven methods.
Of course, you’ll have to cook Steak or Tenderloin or Pork Chops or whatever you’re serving longer than you would Fish or Poultry. But there are many, many recipes online that can provide guidelines.
One caveat: Meats cooked in a foil packet won’t have the kind of crispy sear that the grill or other methods provide. I like to sear any Beef cuts I intend to cook in foil packets before assembling the packets. This adds seared flavour to the dish and gives the finished Meat a nice caramelized colour.
Tips:
Use Dry Red Wine with Red Meats.
If you don’t want to use Wine, substitute a dark, tart Fruit Juice such as Grape or Cranberry depending on the blend of Herbs and Spices you’re using.
In general…
Use tender Veggies in your Fish and Poultry packets, whether you’re using paper or foil. They will cook faster and not come out under-done when the food is properly cooked.
Cut root Veggies in smaller pieces no larger than 3/4 in. / 2 cm at the thickest part for use in foil packets containing more-robust Meats. They’ll cook at the right rate to be properly done when the Meat is done.
Make up a pot of Chef Butter (Herbed Butter) to top the food in your packets!
Make individual parchment paper or foil envelopes for each diner. They’ll feel special receiving their own personal paper ‘gift’ package, and everyone loves to open a present! Also… here’s nothing else quite like the gentle cloud of aromatic mist that bursts from an en papillote packet when you unfold the seal…
Make your family feel special!
Serve them something beautiful in individual parchment or foil packets, out of the oven or off the grill, soon!
~ Maggie J.