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Parchment Paper Lids

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By Thomas Keller

Published 1999

  • About
Very rarely will you see a pot with its lid on it in my kitchen. I prefer parchment paper lids, because they allow some evaporation as well as a long cooking time, and they also protect the surface of the meat from becoming caramelized as it cooks. It’s like having a lid and not having a lid at the same time.
To make a parchment lid, cut or tear a square of parchment bigger than the pot to be covered. Fold two opposite corners together to form a triangle, then fold this triangle in half into a smaller triangle; it will have two short sides and one long side. Position the triangle so that one of the short sides faces you. Fold this bottom edge up, making a narrow triangle, and crease it, maintaining the point of the triangle, as if you were making a paper airplane. Fold this “wing” over again, maintaining the point, and continue folding in this manner until you get to the other side—about five or six folds in all. You should finish with a very slender triangle.

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