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En papillote: Revision history

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24 November 2023

  • curprev 16:3216:32, 24 November 2023‎ FoodBookSysop talk contribs‎ 495 bytes +495‎ 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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