A simple brown or grease-proof paper bag can be a useful chef’s tool. Using a paper bag to cook foods helps to retain moisture and seal in flavor. You can use a paper bag to cook foods in your home oven or on a bonfire when camping. You can used waxed paper bags or brown sandwich bags found in most supermarket shelves next to aluminum and cling foil and baking paper. The most common foods that are cooked this way are chicken, turkey, steaks, bacon and eggs, and fish. Snacks and dessert like popcorn and apple pie can also be prepared with a paper bag. This method of cooking minimizes food odors and makes for a quick and easy cleanup after cooking.
Bacon and Eggs
Place the strips of bacon at the bottom of a brown paper bag with a base of approximately eight inches by three inches and 10 inches tall.
Crack the eggs onto the bacon.
Fold the top of the bag halfway down in rolls, so the top is open.
Insert a stick through the side on the top two inches of the bag.
Using the stick as a handle, hold the bag about four to five inches above the campfire till the egg and bacon is cooked. The base of the bag should be above the fire. This should take about 10 minutes.
Dust a piece of fish with salt and dill and place it in a seven inch by 14 inch greased white paper bag.
Fasten the open end of the bag with a string.
Place the fish in a baking tray and bake in a 375 degree Fahrenheit oven for about 20 minutes.
Stuff your turkey, rub the skin with butter and salt, and then stick it in an extra large brown paper bag.
Seal the open end with a wire tie.
Place the bag in a roasting pan and stick it in a 500 degree Fahrenheit oven for one hour. Turn down the heat to 400 degrees and cook for another hour, then turn it down to 300 degrees and cook for one more hour.
Mix the garlic, Worcestershire sauce and pepper in a bowl and marinate the steaks in the mixture.
Coat the steaks in the breadcrumbs and place them side by side in a paper bag.
Seal the bag with a skewer and bake at 375 degrees Fahrenheit for about 40 minutes.
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Michele Koh Morollo began her writing career in 1997. She has been published in titles such as "Psychologies," "AFAR," "Harper’s Bazaar," "Home Concepts," "Asian Geographic PASSPORT," "Frequent Traveller," "Her World," "Singapore Architect," "Ascott Living," and "WHERE Magazine", where she served as editor for two years. She graduated from the London College of Communications where she earned a Bachelor of Arts in journalism.