En papillote
En papillote is an expression from the French kitchen language and means cooked in foil . Papillote actually means candy wrapper in French .
This cooking method is used for fish, meat and vegetables, which are wrapped en papillote , i.e. in oiled (parchment) paper, and fried. Similarly, foods are cooked in tree bark ( paperbark ), clay, banana leaves, salt crust or filo pastry .
preparation
En papillote is a dry method of cooking, a kind of derivative from baking and is based on the principle of convection at a temperature of 140–180 ° Celsius, depending on the type of ingredients. Food en papillote are tightly wrapped in parchment paper. When cooking this way, there is no way to check the doneness before serving. En papillote is suitable for small, first-class, whole or fillet-cut pieces of meat, poultry, game and fish. Side dishes such as vegetables sometimes have to be blanched first to ensure that they are cooked at the same time as the main ingredient.
The food is served in the papillote in which it was cooked. Traditionally, the Mâitre d'hótel ( head waiter ) opens the bag in front of the customer so that the aromas of the food flow out in front of the guest.
history
In the 17th and 18th centuries, chefs no longer only used beef to make soup, but also for broths and gravies. They fried steak and ribs and also began to roast beef fillet, fillet and rump steak and serve them in their own juice. Sometimes the meat was first cooked in sauce and then grilled in greased paper ( en papillote ) to ensure full juice absorption. Efforts were made to preserve the natural taste of the ingredients. Before the meat was put on the spit for roasting, both Taillevent's Le Viandier and Le Ménagier de Paris had generally recommended pre-cooking in water to prepare the meat for larding . In 1631, La Varenne recommended blanching instead so as not to dilute the meat juice. The aim of the cooks was to get the meat to reabsorb all the juice that it had lost in the broth when it was boiled, so when cooking ribs, for example, cooks were exhorted to “reduce the sauce so that the juice in the rib stays ”, and then thicken it further by grilling it en papillote .
Individual evidence
- ^ Supp, Eckhard .: Dictionary of culinary art: from amuse-bouche to ornamental snow . Dudenverlag, Mannheim 2011, ISBN 978-3-411-70392-0 , p. 45 .
- ↑ Duden | Papillote | Spelling, meaning, definition. Retrieved April 6, 2019 .
- ↑ a b Graham Dodgshun, Michel Peters, David O'Dea: Cookery for the Hospitality Industry . Cambridge University Press, 2011, ISBN 978-0-521-15632-5 , pp. 125 ( google.de [accessed on April 5, 2019]).
- ^ Jean-Louis Flandrin, Massimo Montanari: Food: A Culinary History . Columbia University Press, 2013, ISBN 978-0-231-11155-3 , pp. 406–407 ( google.de [accessed April 5, 2019]).