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  2. En papillote - Wikipedia

    en.wikipedia.org/wiki/En_papillote

    Black Cod en papillote. En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper" [1]), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.

  3. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  4. Parchment vs. Wax Paper: Do You Know Which One Goes in ... - AOL

    www.aol.com/parchment-vs-wax-paper-know...

    Cooking fish like salmon in packets (or as the French say "en papillote") not only makes cleanup a breeze since everything is in one discardable spot, but it also helps flavor development. As the ...

  5. Sea Bass En Papillote with Lemon Dill Butter Recipe - AOL

    www.aol.com/food/recipes/sea-bass-en-papillote...

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  6. How to Cook Salmon 11 Ways, From Baking to Air Frying - AOL

    www.aol.com/lifestyle/cook-salmon-11-ways-baking...

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  7. American cuisine - Wikipedia

    en.wikipedia.org/wiki/American_cuisine

    Cooking to impress and show one's wealth was a staple of Creole culture, which often mixed French, Spanish, Italian, German, African, Caribbean and Native American cooking methods, producing rich dishes like oysters bienville, pompano en papillote, and even the muffaletta sandwich.

  8. A Book of Mediterranean Food - Wikipedia

    en.wikipedia.org/wiki/A_Book_of_Mediterranean_Food

    A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.

  9. Paper bag - Wikipedia

    en.wikipedia.org/wiki/Paper_bag

    Paper bags are commonly used for carrying items. However, they have been used for other purposes. In 1911, the English chef Nicolas Soyer wrote a cookbook, Paper-Bag Cookery, about how to use clean, odorless paper bags for cooking, as an extension of the en papillote technique and an alternative to pots and pans. [40] [41]