Cooking En Papillote

I used this method last week but I didn't have linquii so I just used spaghetti. I also used salmon>

steaks and just some chopped shallots and chopped sundried tomato. It was very nice. I have done the parchment but the lunch bag thing intrigued me. It was not as easy to serve presentably as using parchment packets. As to doing ahead, it depends on the temp of all the ingredients I would think. The linguini would be just under done and warm and the uncooked fish should be kept cold, ie not put on top of warm pasta. So this combo would not be safe. But if you could shock the pasta in cold water, then put cold fish and cold flavorings it would probably be ok. I don't know about the sogginess factor re the bag. You could probably have all the components prepped separately, then bag at the last. It was a bit dicey getting the pasta & fish into such a small bag neatly.

 
I was thinking of having the pasta cold, then piling on the rest of the ingredients

as if you were going to cook it. Seal. I'd like to make these up about an hour in advance, then cooking. Just enough time to have an appetizer and a drink before cooking. I've never cooked this way so have no experience, but the reviews were so great - and it seems easy. I am doing a trial run tomorrow with the recipe. If I foul it up no one will know, except hubby and I.

 
You must log in or register to reply here.
Back
Top