Here’s a moist-heat cooking method: en papillote, literally meaning ‘in parchment’. It is a technique used for cooking proteins in a sealed bag or pouch, usually parchment paper.
First, we cut out a heart shape of parchment paper. Then, you place the marinated piece of protein (in our case salmon), along with any vegetables and other goodies, onto the parchment.
One of the difficulties of cooking en papillote is that you can’t check the temperature of the meat once you’ve sealed the pouch. So you have to estimate when it’s done.
However, when done correctly, this method produces food with lots of aroma and juices. The juices all stay locked into the parchment, which makes this method so great!
Our salmon came out beautifully!