Foil Packet Cooking
Foil Packet

With convenient preparation and an effortless cleanup, foil packets offer a fun, alternative way to prepare meals. Cooking en papillote [ehn pah pee YOHT] is a classic French technique where food is enclosed inside a parchment paper packet or foil package, allowing it to gently steam in its own juices, locking in its natural flavors for a fresh and healthful meal. Read on for tips on how to prepare versatile foil packets in the oven, on the grill or over a campfire’s hot coals.

Best Practices for Foil Packet Cooking
• Spray the side of the foil on which you place the food with cooking spray to prevent sticking.
• Use a 12 x 18-inch piece of heavy-duty aluminum foil. If using regular foil, prepare double thick foil pieces. After adding the food to the center of the foil, double fold the top and ends of the foil to seal the packet, leaving room for heat circulation.
• Always try to include high-moisture vegetables like zucchini or tomatoes to ensure the protein stays tender and juicy.
• Carefully open packets when done, as they may release steam.

On the Grill
Quick & Easy Grill Recipe:
Chicken with zucchini and onion
Technique: Preheat grill to medium heat. Cut vegetables into thin or small pieces for even cooking. Toss vegetables with desired herbs, seasonings, wine and oil. Experiment with chiles, garlic, sherry, soy sauce, citrus juice, nut oils, olives, sun-dried tomatoes and capers. Place packets on grill and cook covered or uncovered until internal temperature of the chicken reaches 165°.

In the Oven
Quick & Easy Oven Recipe:
Salmon with lemon and asparagus
Technique: Preheat oven to 350° or specified temperature. For even cooking, choose fillets uniform in thickness. Place packets on a large rimmed baking pan. Bake thicker pieces of fish 15 to 20 minutes. Smaller fillets only require about 12 minutes in the oven. As the packet heats, the air inside expands and the packet will puff up.

Over a Campfire
Quick & Easy Campfire Recipe:
Shrimp, sausage, corn on the cob wheels and red potatoes with Cajun seasoning
Technique: Place the packet on a bed of coals about 2 inches thick – avoid cooking packet directly on the fire. Flip once until cooked to desired doneness.