Culinary Parchment Cooking Bags are an innovative and convenient way to prepare sumptuous meals in the tradition of cooking with parchment. Cooking Bags will elevate many of your favorite meals to a whole new level by intensifying the foods’ natural flavors.
Parchment is the essential tool when utilizing the classic French technique of “en papillote” in your kitchen. This simple yet elegant culinary tradition creates dishes that will impress a table full of discerning dinner guests – but is also a more satisfying and nutritious alternative to a frozen dinner-for-one.
Opening the bag after cooking will release an aromatic rush of warmth and richness. Steamed to perfection, “en papillote” meals embody the essence of fresh, healthy cooking.
However, parchment bags are not just reserved for delicate French fare. Place a variety of lightly seasoned vegetables in the pre-folded bags for your next backyard barbecue. Heating the pouch on the top rack on a metal plate with the lid closed at no more than 425°F (218°C) will not only bring out the vegetables’ naturally dramatic flavors, but will prevent the unwanted scorching that is notorious with aluminum foil.
An indispensable “mise en place” preparation tool, Culinary Parchment Cooking Bags make everything from prep-time to clean-up – and everything in between – a heightened culinary experience for the everyday gourmet.
RECIPES: Rack of Lamb with Garlic & Thyme
- 4 racks of lamb, approximately 250 gm each (ideally as boneless medallions)
- Fresh thyme
- 4 potatoes, medium-sized
- 4 cloves of garlic
- 1 cup (250 mL) fresh beef stock or stock cube
- Olive oil
- Salt and pepper to taste
- 3 tablespoons (45 mL) balsamic vinegar
- 3 tablespoons (45 mL) white wine
- Preheat oven to 400°F (200°C)
- Parboil the potatoes in boiling water with the skins on (do not overcook to soft)
- Once cooled, remove skins and cut in halves or quarters
- Place 4 cloves of garlic into a pan with olive oil, and cook until garlic softens
- Add the rack or medallions of lamb with seasoning to pan and sear for 1 to 2 minutes per side
- Once seared, remove from heat and place rack or madaillions of lamb onto a cool tray
- Drain off excess oil from frying pan, then add balsamic vinegar and let reduce before adding wine, stock and full cup of water
- Boil for 4 to 5 minutes to reduce and thicken consistency
- Remove from heat
- Open a Culinary Parchment Cooking Bag, and inside place 1 piece of lamb with a clove of garlic, aside potatoes, and then cover with sauce (one bag can be used to cook 1 to 2 servings)
- Close the bag and fold 3 to 4 times, crimping to seal
- Place the bag(s) on a tray and bake for 12 minutes (for medallions) or 15 minutes (for racks)
SEE HOW THE EXPERTS MAKE IT: