Traditionally, cooking en papillote means using parchment paper. Not the kind you write on, so don’t go looking for it at your office supply or card store. It’s baking/cooking paper that is treated with a bit of nonstick magic and it has countless uses in the kitchen. Sure I use it to line cake pans and cookie sheets and wrap things like sandwiches, but in a pinch I also use it like a funnel for dry ingredients or a nonstick surface to roll out doughs. It’s pretty freaking versatile. I prefer the precut sheets that King Arthur Flour sells and I find that the 100 count really is a Best Buy. The $19.95 that I just spent to restock my supply will get me a year, maybe a year and a half, or parchment perfection. Continue reading “En Papillote”
