En papillote explained

En papillote (in French pronounced as /ɑ̃ papijɔt/; French for "enveloped in paper"[1]), 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.[2]

Method

The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food.[3] The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.

The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. The choice of herbs, seasonings and spices depend on the particular recipe being prepared.

The parcel can be opened at the table to allow people to smell the aroma when it opens.

Regional and local variations

Asia

Indonesian cuisine has a variation on en papillote using leaves to steam food.[4] With large leaves (e.g. banana, Xanthosoma, or cassava)[5] [6] [7] widely available across the archipelago, Indonesians have long used them in food preparation. The leaves are used to wrap food before cooking it either by steaming or grilling.[8] The Indonesian method requires no additional moisture, and in some dishes, the leaf wrappings may also be eaten. Popular Indonesian dishes that employ this cooking method include pepes, botok, buntil, and otak-otak (variations of this dish are also commonly available in neighboring Singapore and Malaysia).

Chinese Beggar's Chicken is encased in mud or clay before being heated directly on a fire. The legend surrounding its origination was to prevent any aroma from escaping while it was being cooked.[9]

New Orleans

Pompano en papillote, pompano fish baked en papillote with vegetables and shrimp, crab or oyster meat, is a specialty of Louisiana Creole cuisine.[10] [11] It was invented at Antoine's Restaurant in New Orleans.[12]

See also

External links

Notes and References

  1. Web site: Définitions : Papillote - Dictionnaire de français Larousse.
  2. Web site: 2021-03-13 . Recipe for classic Salmon en Papillote - The Good Life France . 2024-05-15 . thegoodlifefrance.com . en-US.
  3. News: Hesser. Amanda. The Envelope Please: Cooking En Papillote. 28 November 2012. New York Times. May 19, 1999.
  4. Web site: Kumbara . Ade Gusti . 2023-06-27 . Unveiling the Delights of Pepes Ikan: A Step-by-Step Guide to a Traditional Indonesian Dish . 2024-05-15 . Medium . en.
  5. Web site: Ago . Cammelyain #science • 7 Years . 2017-10-15 . Cultivation of banana plants in Indonesia and its benefits for humans . 2024-05-15 . Steemit . en.
  6. Web site: Taylor . Michael . Indonesia's cassava push leaves bitter taste in Borneo rainforest Context . 2024-05-15 . www.context.news . en.
  7. Web site: PROSEA - Plant Resources of South East Asia . 2024-05-15 . prosea.prota4u.org.
  8. Wijaya . Serli . 2019-09-18 . Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism . Journal of Ethnic Foods . 6 . 1 . 9 . 10.1186/s42779-019-0009-3 . free . 2352-619X.
  9. Web site: Beggar's Chicken . 2024-05-15 . en.chinaculture.org.
  10. Web site: Bienvenu. Marcelle. Pompano is traditional en papillote, but other fish work as well. 2020-12-31. NOLA.com. 23 August 2012 . en.
  11. Web site: Chef Folse's Pompano en Papillote. 2020-12-31. WAFB. 17 June 2015 . en-US.
  12. Web site: Antoine's Restaurant. 2020-12-31. Atlas Obscura. en.