Simmered Squash (Using a Paper Towel Cartouche)
A culinary technique demonstration for simmering squash evenly using a paper towel cartouche (drop lid). This method keeps exposed squash submerged in flavorful braising liquid while venting steam so the sauce can properly reduce.
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🍳 Cooking Flow
Bring squash and liquid to a bare simmer. → Tear a small vent hole in a paper towel. → Press the paper towel directly onto the surface of the squash. → Simmer until the squash is tender and liquid is reduced.
Cooking Steps
Brief Cooking Order
Bring squash and liquid to a bare simmer. → Tear a small vent hole in a paper towel. → Press the paper towel directly onto the surface of the squash. → Simmer until the squash is tender and liquid is reduced.
Introduction
A culinary technique demonstration for simmering squash evenly using a paper towel cartouche (drop lid). This method keeps exposed squash submerged in flavorful braising liquid while venting steam so the sauce can properly reduce.
Step 1
Place the cut squash pieces into a pan with seasoned cooking liquid and bring it to a bare simmer.
Step 2
Take a sheet of paper towel and tear a small vent hole directly in the center.
Step 3
Gently lay the paper towel directly onto the surface of the simmering squash and liquid, tucking the edges down slightly.
Step 4
Simmer gently until the squash is tender and the simmering liquid reduces and concentrates.
Ingredients List
Important Notes
A tight lid prevents steam from escaping, which stops the cooking liquid from reducing and concentrating in flavor.
Cooking uncovered or with a loose lid can cause the parts of squash sticking out of the liquid to remain undercooked.
Using a cartouche or paper towel drop lid keeps the upper parts of the squash submerged in simmering liquid while still allowing steam to escape.
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