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Apr 15, 2021 · What is a cartouche, you may ask? Well, according to Cook's Illustrated, a cartouche is essentially just a parchment paper lid that gets placed on top of your food while cooking. It works by trapping in steam while preventing unwanted condensation.
- Savanna Swain-Wilson
Sep 2, 2022 · A cartouche is a parchment-paper lid that allows for some evaporation during braising while keeping the meat (or other food) submerged. It’s a French technique that’s also handy for poaching fruit and other long-simmering applications, when you want just a bit of liquid to escape.
Feb 19, 2024 · A cartouche is a round piece of parchment paper that is used to cover the surface of a dish during cooking. It is typically used when simmering or braising foods, such as stews, soups, and sauces.
In culinary terms, a cartouche is a round piece of parchment or grease-proof paper that covers the surface of a stew, soup, stock or sauce to reduce evaporation, to prevent a skin from forming and/or to keep components submerged.
Aug 2, 2018 · Placed directly on top of a sauce, soup or protein a cartouche prevents the unwanted surface "skin" that can form on sauces when they come into contact with air. How to Make a cartouche - To make a cartouche, all you'll need is some parchment or greaseproof paper and some scissors.
Jun 1, 2015 · How to make a cartouche. by Great British Chefs 1 June 2015. Cutting the parchment in this manner is used primarily to stop a skin forming on your sauce or gravy while cooking. Alternatively you can use it to line the base of a round cake tin or when blind baking.
A cartouche is a parchment paper lid, also known as a false lid, used for covering the surface of a stew, sauce, or soup. It traps steam keeping stewed components submerged in liquid, reduces evaporation, and prevents a skin from forming on the surface of sauces.
