Chef at 16:56, 4 May 2023

2023-05-04T16:56:19Z

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{{#seo:
|title=En papillote: Cooking Wiki
|titlemode=replace
|keywords=#enpapillote #wine #stock #cookingmethods #filletofseabasswithanorientalblackgarlicrubenpapillote #parchmentpaper #spices #fish #greaseproofpaper #vegetables #herbs
|hashtagrev=12032020
|description=En papillote (French for "in parchment"), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch
}}


'''En papillote''' (French for "in parchment"), 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. The parcel is typically made from folded [[parchment paper]], but other material, such as a paper bag, [[greaseproof paper]] or aluminium foil, may be used. The parcel holds in moisture to steam the food.

[[Image:Poulet en papillote Papillote chicken.jpg|300px|thumb|right|Poulet en papillote ''Papillote chicken'']]
The moisture may be from the food itself or from an added moisture source, such as water, [[wine]], or [[stock]].
This method is most often used to cook [[fish]] or [[vegetables]], but other meats can also be cooked en papillote. Choice of [[herbs]], seasonings and [[spices]] depend on the particular recipe being prepared.

The pouch should be sealed with careful folding.
==See also==
* [http://cuisine.palats.org/coinblog/2012/07/daring-cooks-poulet-en-papillote-papillote-chicken/ Poulet en papillote] ''pictured''
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[[Category:Cooking methods]]

<code 'hashtagrev:12032020'>[[Special:Search/enpapillote|#enpapillote]] [[Special:Search/wine|#wine]] [[Special:Search/stock|#stock]] [[Special:Search/cookingmethods|#cookingmethods]] [[Special:Search/parchmentpaper|#parchmentpaper]] [[Special:Search/spices|#spices]] [[Special:Search/fish|#fish]] [[Special:Search/greaseproofpaper|#greaseproofpaper]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/herbs|#herbs]]
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En papillote - Revision history

Chef at 16:56, 4 May 2023