I use these every day in my cooking - from cooking carrots to long slow braises and roasting fish. The perfect balance between a lid and not covering the dish at all. Allowing for controlled intensification and reduction but avoiding over colouration. This is how to fold this simple but effective cartouche so that it fits your pan every time. Little known fact – this was one of the tests for my @royalacademyofculinaryarts apprentice practical entry exam some thirty-five years ago.. you never for
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