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PARCHMENT SEALS IN FLAVORS OF BAKED FISH.(AT HOME)
The Cincinnati Post (Cincinnati, OH)
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September 20, 1997
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COPYRIGHT 1997 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.
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Byline: Joyce Rosencrans
Parchment paper has always been sold in specialty cookware shops; it finally came to the foil and plastic wrap aisles of supermarkets as microwave-cooking paper.
By either name, the white, unwaxed paper can be turned into neat little packages for baking fish.
Consider the merits: Parchment is more genteel at the table than foil, yet the paper packets enclose all the seasoners and fragrant steam with each fish fillet as well as foil.
Served continental style, the parchment bundles are meant to be placed intact on ...
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