LTH Home

recommendations for omelette pan

recommendations for omelette pan
  • Forum HomePost Reply BackTop
    Page 4 of 4 
  • Post #91 - March 1st, 2020, 11:22 am
    Post #91 - March 1st, 2020, 11:22 am Post #91 - March 1st, 2020, 11:22 am
    WhyBeeSea 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

    That don't impress me much --Shania Twain
  • Post #92 - March 2nd, 2020, 11:23 pm
    Post #92 - March 2nd, 2020, 11:23 pm Post #92 - March 2nd, 2020, 11:23 pm
    WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast.

    Nice!
    Hold my beer . . .

    Low & Slow
  • Post #93 - March 3rd, 2020, 3:20 pm
    Post #93 - March 3rd, 2020, 3:20 pm Post #93 - March 3rd, 2020, 3:20 pm
    G 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!
  • Post #94 - April 20th, 2020, 9:55 am
    Post #94 - April 20th, 2020, 9:55 am Post #94 - April 20th, 2020, 9:55 am
    at 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

    That don't impress me much --Shania Twain
  • Post #95 - April 20th, 2020, 10:35 am
    Post #95 - April 20th, 2020, 10:35 am Post #95 - April 20th, 2020, 10:35 am
    Me, 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=s10etP1p2bU
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #96 - April 20th, 2020, 12:11 pm
    Post #96 - April 20th, 2020, 12:11 pm Post #96 - April 20th, 2020, 12:11 pm
    Inspired 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 . . .

    Image
    French-Style Chive & Grated Cheese Omelet
    With a toasted and buttered slice of boule from Hewn Bakery

    Image
    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

    That don't impress me much --Shania Twain
  • Post #97 - April 21st, 2020, 7:33 am
    Post #97 - April 21st, 2020, 7:33 am Post #97 - April 21st, 2020, 7:33 am
    As 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.
  • Post #98 - November 22nd, 2020, 12:30 pm
    Post #98 - November 22nd, 2020, 12:30 pm Post #98 - November 22nd, 2020, 12:30 pm
    Hearty breakfast for the start of snow season. French omelette filled with cream cheese, the bride loves cream cheese in her eggs.

    Click to enlarge
    B-
    Image
    C+
    Image

    French Omelettes, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #99 - December 5th, 2020, 2:08 pm
    Post #99 - December 5th, 2020, 2:08 pm Post #99 - December 5th, 2020, 2:08 pm
    Ham, chive and cheese omelette, biscuits slathered in fig/apricot jam = lunch.

    click to enlarge
    Image
    Image
    Image

    Cheese omelette, count me a Fan!

    Edit:
    Yes, I know, its actually a frittata, I wrote omelette anyway. Go ahead, take away my Chaîne des Rôtisseurs super secret signet ring, see if I care. :)
    Hold my beer . . .

    Low & Slow
  • Post #100 - February 16th, 2021, 7:30 pm
    Post #100 - February 16th, 2021, 7:30 pm Post #100 - February 16th, 2021, 7:30 pm
    Wanted a pastrami sandwich but didn’t want to face 12-foot drifts and angry penguins so I made a Thai omelette.

    click to enlarge
    Image

    Omelette, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #101 - February 21st, 2021, 4:42 pm
    Post #101 - February 21st, 2021, 4:42 pm Post #101 - February 21st, 2021, 4:42 pm
    Scrambled eggs using recent NYT recipe/technique by Kenji. Uses potato starch, tapioca starch or cornstarch and four, that's right, four, tablespoons of butter for four eggs. I've been adding corn or potato starch to eggs for a while, helps retain moisture and, to my mind, adds a bit of lushness. But a tablespoon of butter per egg was over the top, even for me.

    Served with Morelia Grocery salsa, radishes and simple Oaxaca cheese griddled quesadillas.

    Note: Video recipe on Kenji's cooking Youtube channel
    https://www.youtube.com/watch?v=CXTnq7srJRs
    Note 2: In the video recipe Kenji used about half the recommended butter in the NYT published recipe.

    click to enlarge
    Image

    Eggs, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #102 - February 21st, 2021, 8:29 pm
    Post #102 - February 21st, 2021, 8:29 pm Post #102 - February 21st, 2021, 8:29 pm
    Yesterday made fried eggs using my xmas gift of a misen carbon steel pan which I've been seasoning up since then.

    Never going back to non-stick or cast iron for eggs. Managed a pan flip perfectly without breaking a yolk, a first for me. Next up: French omelet.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more