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Although cartouche sounds fancy it really is just the French term for a very handy piece of kitchen origami. Basically it is a piece of baking paper, grease paper or wax paper folded, folded and folded again, then ripped or cut to the size required.
A cartouche can be used to keep a skin forming on mash potato or thick sauces, it can be used for keeping heat in but letting steam out, and it can be used for lining a cake tin before baking. Enough with the description, letÌs have a look at how to make one. In this example we will pretend we are making a cover to put on the surface of our mash potato and prevent a skin from forming in the pot.
Method
- Tear off a piece of paper large enough to cover the area you want to cover.
- Fold this piece in half.
- Now fold it in half again across the other side.
- Now take that piece and fold one corner to another.
- You should now have a triangle.
- Now fold that triangle in half again.
- Now you should have a very thin and long triangle.
- Hold the triangles point in the centre of the pot and make a tear where the paper meets the edge of the pot.
- Complete the tear right through the triangle.
- Unfold it and you should have a circle the same size as the pot.
- If you wanted to make a cover for a cooked food, you would tear the tip off the triangle before unfolding it and this would leave a steam vent in the middle
