FoodBookSysop: Created page with "A technique by which a food is put into a folded pouch or parcel and then baked. En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper"), 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. Category:..."

2023-11-24T20:32:00Z

Created page with "A technique by which a food is put into a folded pouch or parcel and then baked. En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper"), 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. Category:..."

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A technique by which a food is put into a folded pouch or parcel and then baked.

En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper"), 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.

[[Category:Cooking techniques]]

En papillote - Revision history