recommendations for omelette pan
recommendations for omelette pan
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Post #91 - March 1st, 2020, 11:22 amWhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast. I honestly would be content leaving it as properly cooked (i.e undercooked) scrambled eggs. But I like the practice of rolling these bad boys up. One of these days, I'll learn to clean up the edges...
Impressive!
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #92 - March 2nd, 2020, 11:23 pmWhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast.
Nice!
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Post #93 - March 3rd, 2020, 3:20 pmG Wiv wrote:WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast.
Nice!
I realized how crazy this was after I posted. 3 eggs and 2 tablespoons of butter is my definition of light.
Healthier than a breakfast baconator I guess!
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Post #94 - April 20th, 2020, 9:55 amat newyorker.com, Bill Buford wrote:A few years ago, when I was a student at l’Institut Paul Bocuse, one of the premier cooking colleges in France, I watched an omelette-making class through a glass partition. I was in a hallway, in the school’s zone culinaire, which is reserved for lessons in making food; theory courses are held on another floor, in small rooms with desks. This particular class was on French kitchen basics. I’d been exempted, on the grounds that I’d worked in restaurants. (The confidence the exemption implied in my skills would, alas, turn out to be spectacularly misplaced.)
A student presented his omelette. The instructor poked it and shook his head. He didn’t bother to taste it; he just tipped it into the trash. An omelette must be soft in the middle, pillowy to the touch. It should have bounce. This one was hard.
Mastering the Art of Making a French Omelette
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #95 - April 20th, 2020, 10:35 amMe, I learned how to make a French omelette by watching the master, Jacques Pepin. It can be done!
American omelettes, those I already knew how. It's great to be able to do both. Makes for a nice change.
Buford writes well. Really enjoyed his piece on learning to bake baguettes.
Geo
https://www.youtube.com/watch?v=s10etP1p2bUSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #96 - April 20th, 2020, 12:11 pmInspired by the Buford piece I linked above, I decided to give it another go this morning and I think I'm finally getting the hang of it . . .
French-Style Chive & Grated Cheese Omelet
With a toasted and buttered slice of boule from Hewn Bakery
Omelet Interior
Just about done working through -- and giving away -- my pound of garlic chives!
A for flavor, B- for technique.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #97 - April 21st, 2020, 7:33 amAs an FYI, should anyone find themselves in Lyon, the Institut Paul Bocuse has a restaurant in the chateau that's a relative bargain. All part of the students' training and the instructors watch them like hawks.
