What cooking method involves steaming food in paper?

The method being referenced is known as "en papillotte," a technique that involves wrapping food in paper, typically parchment paper or aluminum foil, to create a steam cooking effect. When the food is placed in the paper and heated in the oven, moisture is trapped, allowing the food to cook in its own juices, which enhances flavor and keeps it moist. It's often used for cooking fish, vegetables, and even chicken, providing a healthy and flavorful way to prepare meals while also simplifying cleanup.

In contrast, the other options do not apply to this method. Bouchee refers to a type of pastry or small puff pastry shell, not a cooking technique. A roaster is a type of cookware used for roasting meat, while broiler/fryer refers to cooking methods that use direct heat from above or immersion in hot oil, neither of which involves steaming food in paper. Thus, en papillotte is the distinctive method for steaming through paper, making it the correct choice.