Parchment paper pouch things?

somethingnew987

somethingnew987

New member
A couple of weeks ago I saw Alton Brown make some stuff by cooking it in parchment paper in the oven. It looks like it would be a really healthy and easy way to steam, so I was wondering if anyone had any recipes or tips for this sort of thing?
 
white fish, chicken breasts, turkey tenderloin are all perfect in parchment...

you can also substitute tin foil if parchment isn't easily available.

but the easiest method if

put the protein, some liquid (white wine, chicken stock, juice, etc), flavoring (jalapeno peppers, sliced onions, garlic, zucchini, other veggies) and seal and bake for a while...
 
Thanks so much :) So do the veggies and protein cook at the same rate when steaming? Are there certain veggies that should not be used......I'm just picturing myself cooking up some real DISASTERS lol.
 
some vegetables tend to give off a lot of juice - so it's really your preference...

you want to cut the things so they cook at the same rate because you don't want to open the pack and add vegetables or protein later.

You also have to not mind the texture of some vegetables steamed... mushrooms i thought were disgusting...
 
start simply and experiment a little - I personally find steamed chicken to be bland and if it's overcooked it gets rubbery.

White fish, like a tilapia is nice, with just a splash of white wine, add some chopped garlic, some lemon slices, and a handful of spinach...
 
Thanks for the tips! lol I love mushrooms, so that probably would have been my first big disaster. I have some tilapia in my freezer right now, so maybe I'll give it a try tonight :)
 
But why steam when you can sear and bake? I dun get it. :p

I <3 baking a round steak smothered with mushrooms. So good. :drool5: Oh, and baked buttercup squash is probably the best seems-like-a-greasy, starchy processed-carb-but-isn't diet foods of all time imo. It has the taste and texture of a middle eastern treat called "halva" (made of flour, sugar and oil, haha) if you bake it just right. I love eet. (It's also packed with vitamins A and C, has a fair lot of fibre, and isn't even close to being calorie dense. 3 cups of baked squash will be roughly 120 calories. If you can even eat that much in one sitting).
 
Oh all that stuff sounds so good as well. I think what attracts me to the parchment paper is the lack of mess and dishes to clean up. I absolutely HATE doing dishes, which seems to lead to me eating a lot of pre-packaged things or going out for fast food. One day I'll find me a husband :p and he can do the dishes so I can actually cook a real meal.
 
somethingnew912 said:
ttracts me to the parchment paper is the lack of mess and dishes to clean up. I absolutely HATE doing dishes, which seems to lead to me eating a lot of pre-packaged things or going out for fast food. One day I'll find me a husband :p and he can do the dishes so I can actually cook a real meal.
Click to expand...

Haha. Right. I know a lot of guys who do the dishes for the wife all the time. (Wow do I sound sexist). :p

What I do is just bake it all in the same glass... uhh, I think it's called a casserole dish. Anyway, then I leave that dish to soak for a bit and throw it in the dishwasher. I never wash my frying pan. Just a quick wipe is all it ever gets. I'm like a hippie caveman. Honestly, I think my way's probably less work than the paper thing. But it could be I just don't care for steamed meats. Like that damn George Foreman grill. Makes everything taste like rubber to me. I'm quite picky for a fat kid. :D
 
I'm actually quite lazy when it comes to cooking but I refuse to sacrafice flavor - so I use my toaster oven (broiler mode) for most everyhing - abit of tin foil on the tray makes clean up a breeze.. and I can do roasted veggies (which to me are far superior to steamed... and grilled proteins - including tofu with little fuss... and youcan add sauces and other flavorings without cleanup hassles because you're tossing the tin foil.
 
Thanks to both of you for the tips!
 
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