Comments on: En papillote http://www.fureyandthefeast.com/2009/02/en-papillote/ A blog by Cynthia Furey Mon, 06 Feb 2012 16:17:51 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Ariane http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-65996 Ariane Thu, 07 Jul 2011 08:42:52 +0000 http://www.fureyandthefeast.com/?p=351#comment-65996 thanks! I'll try it out this weekend :D I adore your blog btw thanks! I’ll try it out this weekend :D I adore your blog btw

]]> By: Cynthia Furey http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-65894 Cynthia Furey Wed, 06 Jul 2011 16:04:53 +0000 http://www.fureyandthefeast.com/?p=351#comment-65894 Hi Ariane! Thanks for reading. You can absolutely just do vegetables! Just use a splash of white wine and some veggie broth, and reduce the time to 7-10 minutes, depending on what veggies you're using. You can add tons of herbs too. Hi Ariane!
Thanks for reading. You can absolutely just do vegetables! Just use a splash of white wine and some veggie broth, and reduce the time to 7-10 minutes, depending on what veggies you’re using. You can add tons of herbs too.

]]> By: Ariane http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-65846 Ariane Wed, 06 Jul 2011 08:15:06 +0000 http://www.fureyandthefeast.com/?p=351#comment-65846 This looks absolutely delicious! :D What would you suggest for a vegetarian though? I'd love to paperwrap something and stick it in the oven but both meat and fish are not an option. This looks absolutely delicious! :D
What would you suggest for a vegetarian though? I’d love to paperwrap something and stick it in the oven but both meat and fish are not an option.

]]> By: Cynthia Furey http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-271 Cynthia Furey Wed, 11 Mar 2009 19:04:09 +0000 http://www.fureyandthefeast.com/?p=351#comment-271 Mindy, I'm so glad you liked the recipe! Mindy, I’m so glad you liked the recipe!

]]> By: Mindy http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-250 Mindy Tue, 10 Mar 2009 16:05:36 +0000 http://www.fureyandthefeast.com/?p=351#comment-250 I just came by to let you know that I tried this and loved it! I posted it on my blog, but when I came to let you know, I noticed the trackback above stole my post! The original post is here: http://mindysmouthful.blogspot.com/2009/03/experimenting-en-papillote-style.html and the trackback above is a spam blog that has been stealing posts from the food blogosphere! I just came by to let you know that I tried this and loved it!

I posted it on my blog, but when I came to let you know, I noticed the trackback above stole my post! The original post is here: http://mindysmouthful.blogspot.com/2009/03/experimenting-en-papillote-style.html and the trackback above is a spam blog that has been stealing posts from the food blogosphere!

]]> By: Tom http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-152 Tom Thu, 19 Feb 2009 20:04:49 +0000 http://www.fureyandthefeast.com/?p=351#comment-152 "The parchment essentially steams everything into a vibrantly flavored meal, trapping in all the aromas and juices that would have otherwise escaped in baking or sauteeing." Totally, in the flavor industry, they use closed top kettles for this very reason. The steam contains many aromatic, and therefore flavor, components, if it's allowed to stay in contact with the food, the food will pick up more of these components. Note that this method is superior to steaming, as it only uses the moisture from the ingredients, allowing the steam to be much more concentrated with aromatics. Just think about the concept of Couscous, where the steam from the aromatics below, are trapped in the grains of semolina above. “The parchment essentially steams everything into a vibrantly flavored meal, trapping in all the aromas and juices that would have otherwise escaped in baking or sauteeing.”

Totally, in the flavor industry, they use closed top kettles for this very reason. The steam contains many aromatic, and therefore flavor, components, if it’s allowed to stay in contact with the food, the food will pick up more of these components. Note that this method is superior to steaming, as it only uses the moisture from the ingredients, allowing the steam to be much more concentrated with aromatics. Just think about the concept of Couscous, where the steam from the aromatics below, are trapped in the grains of semolina above.

]]> By: Maggie http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-148 Maggie Thu, 19 Feb 2009 02:51:22 +0000 http://www.fureyandthefeast.com/?p=351#comment-148 Stunning photographs! The food is so brilliantly colored and striking against the paper. I've done fish several times en papillote but never chicken. I'll be trying chili lime recipe soon. Stunning photographs! The food is so brilliantly colored and striking against the paper. I’ve done fish several times en papillote but never chicken. I’ll be trying chili lime recipe soon.

]]> By: The Duo Dishes http://www.fureyandthefeast.com/2009/02/en-papillote/comment-page-1/#comment-146 The Duo Dishes Wed, 18 Feb 2009 01:02:17 +0000 http://www.fureyandthefeast.com/?p=351#comment-146 The chili lime chicken is the winner, though both look absolutely delicious. The chili lime chicken is the winner, though both look absolutely delicious.

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