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Discussion in 'Food & Cooking' started by kuan, Aug 23, 2017.
Check out the plating technique!
That was really impressive! Love to watch people show off their craft.
WOW. I knew that was out-there when you see how much butter is in the pan. I will be trying that tomorrow. I've got to watch the vid maybe 9 more times though. LOL @ Me.
Make sure you plate the omelet the same way. Then take a picture of the omelet stuck on the refrigerator. There's another video on what he puts on the omelet after he splits it open. If this doesn't work go out a get an Italian beef sandwich.
That's an awful lot of flame for cooking an omelet it seems.
Or if you have a good dog garbage can.
This is the same method my CIA book used except they used a fork not chop sticks. This chef is very good. I get on a kick and practice everyk now and then and have scrambled eggs about half the time.
Very fine but are you all watching it until the end?
Are you talking about the flipping and plating? I'm nowhere near that level.
OK ... The first 4 or 5 (or 9) that I did got kinda messed up. They were eaten still ... because the people I was cooking for are not critics. I've got NO idea how many eggs the guy was using, but I did have success with 1 or 2. Forget that "flip" with any more. Out of some 40-odd people I fed this morning, very few would take their eggs less than well-done. I use wooden utensils. Today I tried the chop-sticks. WOW. That works cool.
My cats would be eating omelet off the floor!
Under done for me, I hate runny egg white...
I've never seen "runny white" in an omelet. Omelets are like a sorta big scrambled-egg slab.
Very cool, japanese technique always wows me!
I know you're supposed to use low heat to cook egg gently but I've never had success with that. I prefer high heat. I just work fast.
Except for the removal from the pan, not too different from classic French technique. Definitely omelette "baveuse".