Foil-Packet Cooking

What Is It?
With convenient preparation and effortless cleanup, foil packets offer a fun, alternative way to prepare meals. Using this technique allows food to gently steam in its own juices, locking in natural flavors.
The Technique
> Cut vegetables into thin or small pieces, and choose chicken or fish fillets of uniform size for even cooking.
> Include high-moisture vegetables like zucchini or tomatoes to ensure the protein stays tender and juicy.
> Blanch longer cooking vegetables such as potatoes, fennel, turnips and cabbage before adding to the packet.
> Toss vegetables with desired herbs, seasonings, wine and/or oil.
> Place food in center of a piece of heavy-duty aluminum foil sprayed with cooking spray. Fold and crimp the edges to seal tightly; leave room for heat circulation around the food.
> Use scissors to cut an ‘X’ in the top of the packet to let steam escape before peeling back the foil.

Cook It
Grill packets, covered, over medium heat for about 15 minutes (20 minutes if you don’t have a lid).
Bake packets on a rimmed baking pan at 350° for about 15 minutes, or until the protein has reached a safe minimum internal temperature.

Cook outdoors in a 2-inch thick bed of coals that have burned down to gray, ashy embers (avoid cooking directly in the fire) about 20 minutes for vegetables, tofu or fish/seafood and 25 minutes for chicken, turning once.

For Inspiration
> Salmon with asparagus, lemon slices and dill
> Chicken with zucchini, onion and tomatoes
> Cajun shrimp with sausage, corn on the cob wheels & baby potatoes