Why You Should Braise in Foil

by in Food Network Magazine, July 23rd, 2013

shrimp with potatoesFoil packets make great braising vessels for the grill. We formed this oversize foil bowl to hold the beer-braised potatoes and shrimp (pictured above).

foil1. Stack 2 large sheets of heavy-duty foil. Place the solid ingredients in the center.




foil 2. Fold up and crimp the edges of the foil to create a bowl shape.





foil3. Pour in 1 to 1 1/2 inches of liquid, then top with another large sheet of foil and crimp the edges to seal.

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Comments (3)

  1. schroeea says:

    I wish you would have posted the recipe!

  2. Shannon says:

    I am a fan. Braising in foil and cooking en papillote are great time savers for busy moms or just busy folks in general. When I make them, I always use foil. There are so many combinations that can just be placed together, wrapped up and left to do their thing. An entire meal so quick and easy! This works great on a grill or in the oven. With a family who is often on a different schedule due to practice work or classes, individual packages are go to meal in my house. One of the favorites in my home is chicken breast an ear of corn, baby carrots and new potato. Some times I season as simple as a bit of butter and fresh herbs. The great thing is you can be as creative as you wish with flavorings, any cooking liquid will just infuse all the components while they cook.

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