En Papillote
A French-cooking technique in which food is baked inside a paper package. The steam keeps the meat, poultry, fish, or vegetables super moist. Usually parchment paper is used, but foil works as well. The package is opened tableside to reveal the succulent food.
In Italian the technique is referred to as al Cartoccio.
Brand Alley
Comme des Garcons
Lila
This sounds like a great technique!
1Funky idea...
2Yummy! We used to have this GREAT Italian place that made the best fish like this..... I miss that place
3I love doing this! I've made this recipe of Alton Brown's several times and it always turns out great: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24167,00.htm...
4How funny....I just did this last night! Sooooooo good and easy
5Yes I've heard of it, also from Alton Brown like someone above mentioned. It's a cute idea, I haven't tried it yet, but it sounds lovely.
6I make chicken like this in foil! I like to add vegetables and garlic and olive oil...it comes out very tender.
7I will try it tonight
8One of my friends ordered this dish at a restaurant a few months ago, none of us having heard of it before. When it arrived we all presumed that it was filo pastry so she actually attempted to eat the paper!!
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