Daily Kitchen Note
A tight lid can trap too much condensation, while an uncovered braise can reduce too quickly. A fitted parchment cartouche creates a semipermeable cover directly over the food.
How to Cover a simmering pan with a parchment lid
- Cut an oven-rated parchment square slightly larger than the pot.
- Fold it into a narrow wedge, hold the point at the pot’s center, and trim the outer end to the pot’s inner radius.
- Snip the wedge tip to make a small center vent, then unfold the circle.
- Set the parchment curl-side down directly on the stew or braise.
- Lift it with tongs to check progress, then replace or remove it as the tested recipe directs.
Why it works
A cartouche forms a semipermeable barrier across the food, limiting moisture loss while still allowing some steam, evaporation, and browning.
Source
Serious Eats: The 1-Minute Parchment Paper Hack for Richer, More Flavorful Stews
