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Re: rant: fine dining
Posted: February 18 15, 4:04 pm
by stlouie_lipp
TimeForGuinness wrote:33anda3rd wrote:jim wrote:I'm just trying to fold the eggs in two over some cheese. It never goes as planned.
You need the right pan. If it's not heavy, the heat will conduct too fast and you'll cook the omelette too fast. If it's not non-stick, you need to be a kitchen ninja--and use a lot of fat--to keep the omelette from sticking and you'll end up butchering it. Eggs are supposed to cook on moderate heat, not high. Slow and steady in a good pan with a touch of heat and technique becomes irrelevant almost. The eggs will set, you can slide them around pretty easily to distribute the uncooked egg down to the pan surface, and you'll be able to fold no problem.
Another little tip to omelettes I've learned is to add a splash of water when you whisk the eggs. As the water heats, it steams, creating a lighter omelette.
++this.
(I'll try that splash of water, but my technique is pretty solid)
Yep. I could never cook them for [expletive] either, until I learned the low and slow method. Seems almost too easy looking back on it.
Re: rant: fine dining
Posted: February 18 15, 4:12 pm
by JL21
I make my omelets on the grill.
Re: rant: fine dining
Posted: February 18 15, 4:17 pm
by jim
How do you fold them [expletive] without them falling apart?
Re: rant: fine dining
Posted: February 18 15, 4:18 pm
by Arthur Dent
jim wrote:I do have one of them heavy mother [expletive] that you could kill someone with, but I can only make one at a time in there.
I don't think you could ever really get an omelette that holds together without some type of containment like from a pan with sides. But some rings like this that you could stick on top of the griddle would probably work.
Re: rant: fine dining
Posted: February 18 15, 4:22 pm
by jim
I feel like a sheep dog sometimes. I scoop here, and then run over and scoop there, and then by then the place i just scooped up is running off and I go scoop that up, and then on the side, and then it runs down into the little canal thing they have built in and falls through the little hole into the little dispenser thing so I pull that out and dump that back on the skillet.. it's ridiculous. Stopping for a swig of beer is almost out of the question. It's insanity really.
Re: rant: fine dining
Posted: February 18 15, 4:25 pm
by 33anda3rd
jim wrote:I have one of those trays to cook on.
Mine surprisingly never has fruit anywhere near it.
I'm feeling like a broken record here, but low heat and the right pan is how to make a good omelette. Forget the molds, get an 8- or 9-inch nonstick heavy omelette pan.
Re: rant: fine dining
Posted: February 18 15, 4:25 pm
by jim
cardsfantx wrote:jim wrote:I might not know what stock is, or areola
the areola is the brown part around the nipple
This foody stuff has really ran of the rails, hasn't it?
Re: rant: fine dining
Posted: February 18 15, 4:27 pm
by AWvsCBsteeeerike3
I just make scrambled eggs with whatever in there. Want a western omelette? How about scrambled eggs with some green peppers, ham, and onions instead?
Re: rant: fine dining
Posted: February 19 15, 7:00 am
by Diddy
I dispise scrambled eggs. Really don't know why but i do. It's the only way my wife makes eggs. Monday night our daughter wanted mom to make her a egg over hard. It took her three eggs to actually get it cooked right. My wife is an excellent baker, and has several go to dishes that she nails, but ask her to do something different and it all falls apart. I always make the chili when we have it, well one night I was busy so she decided to make chili. It was inedible, I don't know how she did it but I couldn't eat it.
Re: rant: fine dining
Posted: February 19 15, 8:04 am
by AWvsCBsteeeerike3
Diddy wrote:I dispise scrambled eggs.
Including omelettes?