What does it mean to place a "piece of parchment paper and an inverted lid of foil" to cover

I'm working with a dutch oven, and i'm braising short ribs. I'm assuming the idea to place a "piece of parchment paper and an inverted lid of foil" to cover means to seal the pot further so no liquid evaporates in the process.

But I'm not sure how to seal it by that statement. Does it mean the aluminum foil covers the pot, then place parchment paper on top, then close it with the lid?

braising

Best Answer

Maybe cut the paper in a circle and put directly over the meat in the pot.

After that you put the foil over the pot and then the lid ?

this:

http://www.seriouseats.com/2016/04/how-to-make-a-parchment-paper-lid.html

and this:

http://www.thekitchn.com/culinary-school-tip-braise-wit-43041

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Why use a cartouche and a lid?

Unlike a metal lid, which can absorb heat and slow down cooking, as well as create uneven patches of condensation, a cartouche allows braised, poached, and glazed dishes to steam quickly and evenly.

How do you use parchment paper as a lid?

Cut the excess of paper which is larger than the cooking pan using a pair of scissors. Cut the tip by about 1/2 centimeter. Open the sheet of paper which will slightly larger than the cooking pan and will have a hole in the center (chimney). Place this lid directly on food to be cooked.

What is a parchment lid?

Well, a parchment paper lid is another one of those French techniques that has been around a while. In France, it is referred to as a cartouche. Its purpose is to control the rate of evaporation, which in turn slows the reduction of moisture and concentrates a sauce or stew in a much more efficient way.

How do you know which side of parchment paper to use?

The shinier or glossy side of the parchment paper will be the one coated with the silicon, so this is the side that should be coming into contact with your food (and should therefore be the side that goes up).

The Aluminum Foil Trick Everyone Should Know About

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