Luting paste (French pâte à luter) is a simple flour-and-water dough used to seal the joint between a cooking vessel and its lid. The seal helps retain steam and aromas during slow cooking, creating a closed cooking environment. It is a traditional technique used with terrines, cocottes and some braised dishes.
Mix flour with enough water to form a firm, pliable dough, then roll it into a rope and press it around the rim of the pot before fitting the lid. After cooking, the dried seal is broken to open the vessel. The paste is a temporary seal and is not intended as a component of the finished dish.
Example: a cocotte of baeckeoffe or a slow-braised dish may be sealed with a rope of luting paste to limit steam loss.
Related term: en croûte describes food baked in a pastry crust; luting paste seals a vessel rather than encasing the food.
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