|
(French pa-pee-yawt ) ''En papillote'' (French for "in parchment"), 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. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens. The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked ''en papillote''.〔 Choice of herbs, seasonings and spices depend on the particular recipe being prepared. The pouch should be sealed with careful folding. ==Regional variations== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「En papillote」の詳細全文を読む スポンサード リンク
|