Food cooks differently whether it is cooked covered, or uncovered. Covering a pot traps in heat and moisture, preventing the evaporation of the liquid. Uncovered, liquids evaporate, which concentrates their flavor and consistency.
Often, when braising or stewing, the ideal is a balance somewhere in between. The perfect solution is to cover these dishes with a round of parchment paper, which allows for moderate evaporation.
Cutting a piece of parchment is like cutting out a paper-doll. Start with a square piece of parchment, roughly the size of the pan. Fold the parchment into square quarters. Starting from the closed edge of the paper, fold the parchment into paper-airplane like triangles.
Place the tip of the folded paper in the center of the pot to gauge the size of the circle. Cut or tear the ends to remove the excess paper. Unfold the parchment to use the paper circle.
Use this same technique for lining a cake pan or ramekin.


Instructor: Katherine Alford