Cartouche

Name: Cartouche
Cuisine: American
Ingredients: 1 each Parchment paper

This was passed on to me by a chef who learned it from Laurent Gras. Not rocket science or anything, just a handy little food hack.

This was passed on to me by a chef who learned it from Laurent Gras. Not rocket science or anything, just a handy little food hack.

Ingredients

1

This is a simple sorta cooking tool/technique that helps you poach, simmer or braise in circular cookware without losing much liquid or forming that goo layer that you can get on a thick braise.
2

Tear off a sheet of parchment, about as long as it is wide.
3

Fold it in half.
4

Fold that half in half, perpendicular to the center point of the previous fold.
5

This one is a bit difficult to explain, but quite obvious once you see it. Fold the sheet in half twice more along the line which would emanate from that central point that served as a guide to your previous fold.
6

The result is a triangle with only its smallest edge free of any folds.
7

Hold the triangle over your cooking vessel with its point over the center. . Mark with your finger the point where the triangle meets the rim of your pot.
8

That's where you cut.
9

Also cut a little bit (1/4" or so) off of the other end, the point of the triangle.
10

And unfold to reveal this. I accept full responsibility if yours doesn't look right.
11

Now, just tuck that sheet in on top of whatever you're cooking.
12

Simple, but this can really work wonders, trapping moisture in a sauce or braise. Give it a shot and let me know what you think.