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parchment paper cooking
Feb. 6th, 2009 12:29 pmThe other day I'd bought some Arctic Char (salmon like fish) and there was a recipe at the fish counter which said place on parchment paper on a baking sheet, cover with broccoli, use ginger-soy dressing and roast at 450 for 15 minutes. Cook noodles, drain off most of the water, add lemon juice and then mix in the broccoli with the noodles. Serve by placing the noodles broccoli mixture on the plate and cover with the fish flaked into small pieces.
Having no parchment paper, I used aluminum foil. Although I oiled it, the fish skin stuck to it which wasn't a big tragedy. I improvised ginger soy dressing with grated ginger, soy sauce, some herbs and pepper, and olive oil. It was quite good. And since we always make more than we can eat at once, we had leftovers twice, microwaving to heat.
I bought parchment paper.
Then I bought boneless chicken thighs. I googled chicken parchment paper and got a bunch of hits (for chicken breasts). My improvised version was this:
A veggie mixture out of julienned carrots and yellow peppers and a can of no-salt-added tomatoes and lots of thyme, basil and pepper.
I then took pieces of parchment paper, placed some of the veggies on the paper, placed 2 thighs on the veggies, and then more veggies, folded and crimped the parchment paper to make pockets and baked for 30 minutes at 400.
It was quite good, the flavors merged and the chicken was very juicy and we have more for another meal.
I guessed at the 30 minutes and 400 degrees since the various recipes had different temperatures and times. There were about 3 cups of veggies to 6 thighs.
Having no parchment paper, I used aluminum foil. Although I oiled it, the fish skin stuck to it which wasn't a big tragedy. I improvised ginger soy dressing with grated ginger, soy sauce, some herbs and pepper, and olive oil. It was quite good. And since we always make more than we can eat at once, we had leftovers twice, microwaving to heat.
I bought parchment paper.
Then I bought boneless chicken thighs. I googled chicken parchment paper and got a bunch of hits (for chicken breasts). My improvised version was this:
A veggie mixture out of julienned carrots and yellow peppers and a can of no-salt-added tomatoes and lots of thyme, basil and pepper.
I then took pieces of parchment paper, placed some of the veggies on the paper, placed 2 thighs on the veggies, and then more veggies, folded and crimped the parchment paper to make pockets and baked for 30 minutes at 400.
It was quite good, the flavors merged and the chicken was very juicy and we have more for another meal.
I guessed at the 30 minutes and 400 degrees since the various recipes had different temperatures and times. There were about 3 cups of veggies to 6 thighs.
