Definition
A circular piece of parchment paper placed directly on simmering food to control evaporation and maintain gentle heat distribution. French ingenuity proving that sometimes the best kitchen tool is literally paper with a hole in it.
Example Usage
Cover the braising liquid with a cartouche unless you want to add stock every 20 minutes like some kind of medieval serf.
Origin
French, meaning 'cartridge,' later referring to oval tablets or paper scrolls
Fun Fact
You can buy pre-cut parchment rounds, but real chefs fold and cut their own in a origami-like ritual that takes 10 seconds and saves exactly zero dollars.
Source: French cooking technique terminology
Related Terms
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