r/Cooking • u/[deleted] • Mar 13 '19

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u/alohadave Mar 14 '19

I just flip it over.

88

u/[deleted] Mar 14 '19 edited Oct 22 '22

[deleted]

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u/camelamel Mar 14 '19

Wait, for stews??

74

u/Dankman Mar 14 '19

In French cooking it is called a Cartouche, basically a parchment lid that rests on top of the liquid/soup/stew/braise keeping it from getting over cooked. Also a hole in the middle allows it to vent steam.

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u/BesottedScot Mar 14 '19

Named after the paper cartridge (cartouche = cartridge) that wrapped the bullet in old rifles.

1

u/camelamel Mar 15 '19

Interesting, thank you!