How To Make A Cartouche | 1 Minute Tips | French Guy Cooking

which is a circle of greaseproof paper.

A cartouche is a great technique to avoid any skin on top of your sauces or stews when they cool down.

First up, get out a square of greaseproof paper about the size of your saucepan.

Fold it in half and join up the opposite corners.

Again

And again.

And then one last time.

Now cut off both ends

When you unfold it you are left with a round shape with a small hole in the center.

In fact, it’s a simple lid.

It will prevent a skin from forming on top of your sauce as it cools down.

The small hole in the center allows the steam to escape.

So that is how to make a cartouche.

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