Papillote culinary technique comes from France, with this technique the food cooks in its own juices and steam that emerges is that in order to better preserve food flavor and taste.
The cooked food thus retain their vitamins suhumedady maintained, unlike multiple losing boiled cooking properties. They also get an intense flavor when cooked cerrados.Esta technique is generally wrap food in foil, but sometimes also usually cooked with brown paper and cook over medium heat.
To prove this technique I brought a recipe converdurasmediterráneas Cod en papillote.
Ingredients (4 people)
400 g of desalted cod fillets
75 g of butter Hacendado
1 lemon Thyme Hacendado
Hacendado ground white pepper
Foil
Processing Instructions
Preheat oven for 10 minutes.
Place the cod fillets in foil, season and add a squeeze of lemon.
Place 1 slice of butter and thyme.
Close the foil to form a pouch.
Cook for 15 minutes at 220 °.
The cooked food thus retain their vitamins suhumedady maintained, unlike multiple losing boiled cooking properties. They also get an intense flavor when cooked cerrados.Esta technique is generally wrap food in foil, but sometimes also usually cooked with brown paper and cook over medium heat.
To prove this technique I brought a recipe converdurasmediterráneas Cod en papillote.
Ingredients (4 people)
400 g of desalted cod fillets
75 g of butter Hacendado
1 lemon Thyme Hacendado
Hacendado ground white pepper
Foil
Processing Instructions
Preheat oven for 10 minutes.
Place the cod fillets in foil, season and add a squeeze of lemon.
Place 1 slice of butter and thyme.
Close the foil to form a pouch.
Cook for 15 minutes at 220 °.
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