, or fish. Even the slightest sticky spot can lead to trouble when making an omelette. In a lot of restaurants, they'd reserve a couple of carbon steel pans exclusively for omelettes, just to protect the flawless seasoning from damage. Using one of those pans for anything else—searing fish, sautéing vegetables, et cetera—was a major blunder.
The other tool you need is something to stir the eggs. Traditionally, that'd be a fork, held with the tines up to avoid scratching the pan. But even when the tines are pointing up, the metal will still degrade the pan's surface faster than other materials. So, the last time I was in San Francisco, I spent several hours with on a mission to create a pan-friendly omelette fork; we drove to a machine shop in Alameda and dipped forks into soft silicone.
As for the pepper, if appearance is truly important to you, go for white, since you'll see it less in the finished omelette. Otherwise, there's really nothing wrong with black.According to the classic technique, you should use high heat for the entire cooking process, in order to set the egg very rapidly. The benefit, if you get the technique right, is that you can form a very thin skin of cooked egg, with a bigger core of soft-scrambled eggs within.
Moderate heat also reduces the chances that your omelette will prematurely brown once you stop stirring, which isn't nearly as easy when the heat is cranked and the pan is ripping-hot. Learning to find that sweet spot of doneness is the single most important skill in omelette-making; it may take a few practice runs before you get a good feel for it, but it's something anyone can learn. This is a case in which folks with gas flames have a distinct advantage over those with electric-coil or induction cooktops, as a gas flame will heat around the sides of the pan as well, making it easier to get a clean, well-defined edge to your eggs.
This is the part where the pros do the fist-bump on the handle to jump the omelette toward the lower edge of the pan. Feel free to try that if you want , but don't get scared off thinking it's a necessary move. You can just as easily use the fork to wiggle and prod the omelette down into the curve of the pan. A good nonstick finish will make this easy.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: EatThisNotThat - 🏆 294. / 63 Read more »
Source: fox13seattle - 🏆 328. / 59 Read more »
Source: seriouseats - 🏆 410. / 53 Read more »
Source: bleedingcool - 🏆 20. / 69 Read more »
Source: SheKnows - 🏆 558. / 51 Read more »