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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.

February 23, 2011, By Paul Hegeman

Method

  1. Tear off a piece of paper large enough to cover the area you want to cover.
  2. Fold this piece in half.
  3. Now fold it in half again across the other side.
  4. Now take that piece and fold one corner to another.
  5. You should now have a triangle.
  6. Now fold that triangle in half again.
  7. Now you should have a very thin and long triangle.
  8. Hold the triangles point in the centre of the pot and make a tear where the paper meets the edge of the pot.
  9. Complete the tear right through the triangle.
  10. Unfold it and you should have a circle the same size as the pot.
  11. 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
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