Originally Posted by thirdeye
Oh, and paper is not just for meats.... (my notes in blue
list the time and oven temps mentioned most often when cooking in paper... starting hot then ramping down the oven for the average times listed in the charts)
You can do sort of a hybrid cook with some foil on the bottom of the paper pouch, or even a foil pan wrapped in paper. If the fat cap is down, the bark on top will still be better preserved than if you were wrapping entirely in foil.....
I know all about that book read it a long time ago, I have it in my google books
I have never burned anything I have wrapped in paper my name aint stretch