Ep 8. The Pouch Principle

In season 7, episode 8 of Good Eats titled "The Pouch Principle," host Alton Brown explores the world of cooking in pouches. A popular cooking method in French cuisine known as "en papillote," cooking in pouches involves sealing food in airtight packets and cooking them in the oven.

In this episode, Brown explains the science behind cooking in pouches, which allows food to cook in its natural juices, infusing it with flavor and keeping it moist. He demonstrates this technique by preparing a salmon dish cooked in parchment paper with ingredients like leeks, mustard, and butter.

Brown also discusses the different types of pouches available, including parchment paper and aluminum foil, and the benefits and drawbacks of each. He advises viewers to choose the appropriate pouch for each dish based on cooking time and amount of liquid.

Another key component of pouch cooking is creating an airtight seal, which Brown demonstrates using various techniques like folding and crimping the edges of the pouch. To ensure the pouches stay sealed during cooking, he suggests using toothpicks or kitchen twine to secure them.

Throughout the episode, Brown shares tips and tricks for successful pouch cooking, such as taking care not to overfill the pouches and leaving enough room for the food to steam. He also emphasizes the importance of using quality ingredients, as the natural flavors are heightened during cooking in pouches.

In addition to the salmon dish, Brown prepares a dessert of poached figs, cooked in a pouch with honey, orange zest, and vanilla bean. This simple yet elegant dessert highlights the versatility of pouch cooking.

Overall, "The Pouch Principle" offers viewers a unique and flavorful approach to cooking, with techniques and recipes that can easily be replicated at home. Whether you're a seasoned chef or a novice in the kitchen, Brown's enthusiastic and informative approach to cooking makes this episode a must-see.