The art of wrapping food in leaves for cooking dates back to the very existence of cooking itself.

While names vary — ‘en papillote’ in French and ‘al cartoccio’ in Italian — the ‘locking in of moisture and aromas to retain the full flavours of the dish’ remain the same across global culinary kitchens.

Foils, parchment papers, plastic bags and many more have replaced the leaves in modern cooking. Locking in the spices or marinated foods, airtight and slow cooking them till it reaches perfection has become easier, thanks to modern day advancements in culinary technologies.

While many households are still sceptical about cooking with polymer, it seems to be a most convenient method for seasoned chefs around the globe. The transparent element of polymer wraps and bags are attractive and easy to use. Create “en papillote” in seconds. Advanced polymers used in cooking have tough heat-resistance accepting temperatures up to 220C/425F. Therefore, it can also be used in convection ovens, combi-ovens, water-baths (a la sous-vide), stove-tops, microwaves, and even deep fryers.

The polymer wrap also offers aesthetic appeal while serving the dish to the customers at table side. One of the highest qualities of polymer wraps and pouches comes from KLEARCOOK® with it’s proven state-of-art technology developed by chefs and food experts with over 100 years of combined culinary experience.

Which is your favourite style of wrap?

Tell us how you prepare your ‘en papillote’ dish.