Healing Kitchen

Cooking en Papillote
Cooking food en papillote (in a closed packet) has a number of benefits. For one, you can prepare individual portions of food. This is especially useful if you're trying to learn portion control for healthy weight maintenance. Cooking in a packet also means that you can cook with the barest minimum of fat, because the food won't stick to the pan. Third, there are no pans to clean up.

The term "en papillote" comes from the French word for butterfly (papillote), because the parchment packet traditionally used for wrapping up the food looks somewhat like a butterfly (or a heart). To make a classic parchment papillote, you begin with a rectangle of parchment paper about 18 inches long. The paper is then folded in half and cut out the way you would cut to make a heart. Then the parchment is opened back up and the ingredients are arranged on one half of the paper. Next, the paper is folded over the food and the edges of the packets are sealed with a series of overlapping folds. You can also make a quick packet using aluminum foil instead of parchment paper.

Date Published: 10/23/2002
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