A Versatile Cooking Method
You can cook almost anything en papillote. Preferred foods include vegetables, such as asparagus, onions, beans, tomatoes (which will become confit), potatoes and sweet potatoes. In terms of proteins, fish, chicken, shrimp and legumes, such as white beans, will provide good results. For meat, use those that make great pulled meats, such as pork or beef. In other words, all foods that are good when steamed will also turn out great when cooked en papillote.
Season to Enhance the Flavour
We suggest that you season the papillote to enhance the flavour of the foods. Beyond salt, pepper and herbs, you can use balsamic vinegar, maple syrup or honey to bring a gooey touch to the dish, or garlic or citrus, which will confer a unique flavour and confit texture.
Add Flavour
If you want to add white wine, lemon juice or a little broth, leave a small opening in the papillote where you’ll be able to pour the liquid before closing the parcel for cooking.
5 Steps to a Perfect Papillote
1. Choose the type of paper
For the barbecue, it’s imperative to use aluminum foil. Parchment paper can be reserved for the oven. We suggest using two layers because if there’s only one layer and it breaks, you’ll lose all the steam, juices and flavours.
2. Oil the food
To prevent the food from sticking to the aluminum foil, add some olive oil or butter, as in our corncob recipe. If you’re cooking fish and you’re afraid that it may fall apart, use parchment paper for the inner layer.
3. Fold the paper
To create the papillote, simply fold the aluminum foil in half, as if making an envelope, and fill it with the ingredients. Then, to seal the parcel, fold the aluminum foil onto itself into a half-moon shape, as demonstrated in this Asian chicken papillote recipe.
4. Leave the papillote dry
You don’t need a lot of liquid in a papillote because its seal allows food to develop its own steam while cooking. If you add too much liquid, you risk boiling the food. It’s preferable to make a sauce on the side, instead of inside the papillote.
5. Choose shortcuts
Putting together ingredients that take roughly the same amount of time to cook is a good shortcut. For example, combine cubed potatoes and sausages in the same parcel, and place shrimp with tomatoes in a separate papillote. This way, you’ll avoid getting undercooked or overcooked foods.
Desserts en Papillote
Feel like trying a sweet version of a papillote? Channel camping nights around the campfire with baked apples stuffed with a mixture of marshmallow, crumbled cookies, raisins and butter. Or try bananas coated with brown sugar, dark rum and cream. Enclose both between two layers of aluminum foil. Original desserts to be sure!
For other tips about cooking en papillote, read our article entitled Shiny or dull side?