Glass Mouth and Parchment Cooking Bags

by Joanne on June 12, 2012

Crazy stuff going on in this house. There is no time to rest. The noise, the activity, it’s all just crazy. 

We’re getting our guest bathrooms remodeled and the noise doesn’t make lunch time very enjoyable.  Not to mention the results of the bangs and booms and all around vibrations.

Ratatouille Pasta6

As I let the dogs in from the rainy weather today, moved the car really quickly to get out of the way of some other work going on, little did I know what was happening inside the house. Within 2 minutes of the pups being unsupervised, a wine glass fell from a shelf (due to the banging from the work upstairs) and shattered on a bench underneath.  When I came in, I saw the glass all over the carpet and there was Shane in the middle of it and Zoey with the broken glass stem in her mouth.  FREAK OUT time!

Shane heard the panic in my voice and high tailed it to the kitchen. Zoey on the other hand saw the opportunity to play chase with the glass stem.  Ohhhhh How Frustrating! 

In the end, no bad effects only a broken wine glass. Needless to say, anything that can fall off the walls from the work going on upstairs is now OFF the wall.

Parchment Bags

One advantage of being a life member of CookingClub.com is that we get to test new products. 

This month was the PaperChef Parchment cooking bags. 

Culinary Parchment Bags3

Culinary Parchment Cooking Bags are an innovative and convenient way to prepare sumptuous meals in the tradition of cooking with parchment. Cooking Bags will elevate many of your favorite meals to a whole new level by intensifying the foods’ natural flavors.  Source

I thought it would be an easy side dish with little clean up. That wasn’t the case.

I made Braised Mushrooms with Tomatoes and Herbs

Culinary Parchment Bags6

  • 3 oz mixed mushrooms such as oyster, shiitake, and portobello – cut all stems off and reserve
  • 1 small onion, cut in half
  • 2 garlic cloves
  • 1 1/2 cups water
  • 12 cherry tomatoes, cut in half
  • mixed herbs such as rosemary, basil, all your favorites.
  • *You can use bacon if you eat meat, just cut into small squares and brown it before adding to the bag.

Add stems from the mushrooms with the onion, garlic into the water.  Bring to a boil, reduce heat and allow to cook at a rapid simmer until the water is reduced to about 1/2 cup.

Preheat the oven to 400 F.

Wash the mushroom caps and put into a Culinary Parchment Bag with the herbs, garlic, tomatoes, a little salt and pepper (bacon if you’re using it) and 1/4 cup of the liquid from the mushroom stems.

Culinary Parchment Bags1

Close the bag by folding 3 to 4 times and crimp to seal. Place in a baking pan and bake for 15 minutes.

Culinary Parchment Bags4

Open bag carefully and serve.

Culinary Parchment Bags2

The taste was delicious but the bag fell apart.  The liquid seeped out of the bag and when I picked the bag up to put the contents in a bowl, it fell apart.

If the bags were a bit thicker, or maybe if I used them for dry cooking, they would work better. I’ll try again because when they do work correctly, they seal in flavor and moisture to create a delicious dish.

Culinary Parchment Bags5

Have you ever used parchment bags?

Print Friendly, PDF & Email

10 Comments

  • At 2012.06.12 18:58, Lori said:

    Ah yes, renovations always make such a mess – even in parts of the house not near where they are going on! Good things the pups didn’t eat any glass.

    • At 2012.06.12 19:00, Cindy's Recipes and Writings said:

      I’ve used parchment many times like a bag (gather and tie) but not as a pre-made bag. Sorry it didn’t work out for this recipe. I’m sure you’ll find a good use for it!

      • At 2012.06.12 19:01, misszippy said:

        Yikes on the glass! Glad it wasn’t something the dogs really wanted. We had our master bath done last year and it was a project, that is for sure. It’s all worth it in the end.

        Love the idea of the parchment bags!

        • At 2012.06.12 21:00, Susanne said:

          Those mushrooms look really delicious… I just got hungry.. I shouldn’t have viewed your article before lunchtime.

          • At 2012.06.12 21:50, Kris said:

            I’ve never used parchment bags before. I’ve never even heard of them but the idea sounds like a good one if they actually worked. Those mushrooms looks amazing!

            • At 2012.06.13 09:09, Alison said:

              Renovations are so much fun – even if they are a lot of work. My parents have bought 2 houses in my childhood where they ripped everything out except exterior walls and re-did the whole place. TONS of work but what a huge difference. Can’t wait to see the final results of your bathroom!!

              • At 2012.06.13 10:54, Heather said:

                That’s good to know since we plan on remodeling our kitchen later this year. I’m just glad the pups were OK!!

                • At 2012.06.13 12:45, CJ at Food Stories said:

                  What the heck is this cooking club … gotta go and check it out 🙂

                  • At 2012.06.13 16:55, Mary Beth said:

                    I’ve used the exact same parchment bags. I did fish en papillote with grouper in them. As I recall, it was messy but the fish was delish! I didn’t repurchase – it actually was easier using large sheets of heavy duty foil.

                    • At 2012.06.13 18:15, Cakewhiz said:

                      I have used parchemt paper…didn’t even know about parchment bags. Sorry to hear about your dissapointing experience. But, it’s nice you get to try new samples from this club!

                      Previous post:

                      Next post: