En papillote (French pronunciation:[ɑ̃papijɔt]; 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.[2]
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.[2] 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.
With large leaves (e.g. banana, Xanthosoma, or cassava) 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. 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).
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.
papillote, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, 2017, learn, whe. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources En papillote news newspapers books scholar JSTOR May 2017 Learn how and when to remove this template message En papillote French pronunciation ɑ 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 2 Black Cod en papillote Contents 1 Method 2 Regional and local variations 2 1 Asia 2 2 New Orleans 3 See also 4 References 5 External linksMethod editThe 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 2 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 editAsia edit This section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed November 2012 Learn how and when to remove this template message With large leaves e g banana Xanthosoma or cassava 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 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 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 New Orleans edit Pompano en papillote pompano fish baked en papillote with vegetables and shrimp crab or oyster meat is a specialty of Louisiana Creole cuisine 3 4 It was invented at Antoine s Restaurant in New Orleans 5 See also editTamale ZongziReferences edit Definitions Papillote Dictionnaire de francais Larousse a b Hesser Amanda May 19 1999 The Envelope Please Cooking En Papillote New York Times Retrieved 28 November 2012 Bienvenu Marcelle Pompano is traditional en papillote but other fish work as well NOLA com Retrieved 2020 12 31 Chef Folse s Pompano en Papillote WAFB Retrieved 2020 12 31 Antoine s Restaurant Atlas Obscura Retrieved 2020 12 31 External links editHow to cook en papillote Retrieved from https en wikipedia org w index php title En papillote amp oldid 1141687648 New Orleans, wikipedia, wiki, book, books, library,
