Barbecue in Foil: A Guide | MyBarbecue

Cooking en papillote

Cooking en papillote, have you heard of it? This technique, which involves creating a wrapper around fish or vegetables, allows for gentle cooking that results in tender food, with no fat if desired. While it's often done in the oven, it also works very well on the barbecue! Here's everything you need to know to master it!

What is cooking en papillote?

What's known as cooking en papillote is a method that involves wrapping food in aluminum foil or parchment paper (you can even find reusable silicone papillotes) for cooking. The heat trapped inside the wrapper allows for even, gentle cooking, somewhat like steaming. This cooking method is appreciated because it keeps food moist, as the moisture stays trapped inside the papillote. This makes the food much more tender.

Cooking en papillote has the advantage of allowing for countless recipes. While it's commonly used for oven cooking, it can also be perfectly adapted for the barbecue. The process is exactly the same, except that the barbecue's heat is used as the cooking source instead.

Which foods are suited to this cooking method?

There's a wide variety of foods that can be cooked en papillote. The star ingredient for this method is of course fish. Salmon and cod are particularly popular, as they're easy to cook and very flavorful, but there are many other fish you can use as well.

What's less well known is that white meats are also perfectly suited to cooking en papillote. However, be careful to choose the right cooking time so the meat is properly cooked all the way through. Only red meats aren't suited to this steam-cooking method, as it doesn't work well for them.

It's also worth noting that vegetables love this cooking method! Potatoes are especially excellent en papillote, as are many summer vegetables like eggplants, zucchini, tomatoes, bell peppers, and more.

You'll find many recipes online that combine fish and vegetables in the same papillote so their flavors blend together. A drizzle of olive oil, a bit of crème fraîche, and all kinds of herbs and spices can also add extra flavor. The possibilities are endless for a delicious meal!

How do you make an airtight papillote?

For a successful papillote, it's important that it's properly sealed. Everything depends on the folding technique used. Different cooks have different methods. Some prefer using aluminum foil (though be careful, as it can become toxic when in contact with acidic foods), while others prefer parchment paper. Reusable silicone papillotes are also available.

There are many methods available online that explain how to fold a papillote successfully. Our secret tip: don't try to overfill your papillote—it's better to make a second one for more successful cooking en papillote!

How do you grill fish on the barbecue without it sticking?

The best method is to brush the inside of the aluminum foil with a little olive oil to prevent the fish from sticking. You can also opt for paper that's less harmful and doesn't stick to food at all. When it's time to unwrap your fish, it will simply slide right onto the plate!

How do you know when fish cooked en papillote is done?

It's not always easy to tell when fish cooked en papillote is done. Unfortunately, there's no way to know for sure until you open the wrapper to check. So it's important to calculate the cooking time carefully to avoid mistakes. For a piece of fish that isn't too thick, around twenty minutes should be enough.

What are the other barbecue cooking techniques?

Beyond cooking en papillote, there are many other barbecue cooking techniques. For example, there's marinating, which gives meat or fish a completely different flavor and can actually be used together with papillotes as well. There's also smoking, which uses smoke to add a whole new flavor to food. Of course, we can't forget the simplest technique of all—grilling food directly, which is what gives the barbecue its charm—or the method dedicated to roasting food. Finally, there's also what's known as indirect cooking, for slow, gentle cooking.

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