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Its incorrect for a number of reason, but I think the most important would be the technique does not enhance the quality, or show case the taste of the product. The idea in cooking is to highlight the essence of the product, not mask it.
The technique you employed in known as "en papillote", or in an envelope. It tends to steam the protein to a finished state, when other products are incorporated in the envelope that aromatically give direction, it muddles the flavor.
An example would be the use of fennel, in that context it would dominate the dish.
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