Lessons in Cooking

[NotHardUp1]

But, a restaurant girl/griddle is so easy to scrape down and better to keep going in a fast paced [breakfast] environment.

Save the dainty little frying pans for the half dozen sleepy headed brunchers hell bent to get a few free refills in their coffee cups before their meal gets to the table.

I've been to plenty of diners that kept the line busy and used saute pans for omelettes and they spent no more time than the griddlers. It's just a matter of caring. Those that use the griddle don't give a shit what an omelette is. To them, it's just an egg fried with stuff in it, and cheese. That's not all an omelette is.

 

[pornoboy]

So many ways to do it...
I love it french style omelette paysanne

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[pornoboy]

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[Kahaih]

There was a diner near Arizona State University and in 1977 I tried the western omelet and could see the line cook using that two-piece pan.
The server said that was the owner, he was the omelet chef.

I've only ever seen those in pictures. Any that had been used were filthy looking things with stains and crusty hinges. Something I'd expect to see in a dumpster behind a studio that made infomercials. LOL

~~~

In class, we were taught how to make big fluffy omelettes in the oven, but I've never seen/done that outside the classroom, so I really don't recall much about it.

 

[rareboy]

I've been to plenty of diners that kept the line busy and used saute pans for omelettes and they spent no more time than the griddlers. It's just a matter of caring. Those that use the griddle don't give a shit what an omelette is. To them, it's just an egg fried with stuff in it, and cheese. That's not all an omelette is.

For most Americans...an Omelette is a western omelette, which is exactly what you have described.

I had a college room mate who was amazed when I made us a real omelette for breakfast the first time.

 

[NotHardUp1]

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Just kill me. YOu can look at the surface of the egg and see it leatherized.

 

[NotHardUp1]

So many ways to do it...
I love it french style omelette paysanne

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Looks like a frittata, another animal altogether. For me, scrambled eggs and omelettes must not have browning and the attendant toughening of the egg. Looks like a scab.

 

[Vannie]

Looks like a frittata, another animal altogether. For me, scrambled eggs and omelettes must not have browning and the attendant toughening of the egg. Looks like a scab.

I was curious if you will enjoy a browned Frittata. Or as well a slightly browned wedge of Quiche/lorraine. Both dishes usually have a least a small degree of browning.

Also when we go camping(not in a long while)

I have an old carbon steel pan I will do eggs in that get crispy/lacy brown edges that are so good.

Screaming hot pan with bacon fat they dance around. Keep them ever so slightly runny in the yolk department.


I do a NO BROWN rolled French 3 egg omelette for my learjets and private plane catering so I know what you like.

Rolled in a non stick pan and we actually leave a small amount of uncooked runny egg in the middle.We flash chill them. They are reheated onboard in small ovens and turn out very well.

A plain minced fresh herbs omelette has been out biggest seller. Soft and moist no browning.

 

[NotHardUp1]

I was curious if you will enjoy a browned Frittata. Or as well a slightly browned wedge of Quiche/lorraine. Both dishes usually have a least a small degree of browning.

Also when we go camping(not in a long while)

I have an old carbon steel pan I will do eggs in that get crispy/lacy brown edges that are so good.

Screaming hot pan with bacon fat they dance around. Keep them ever so slightly runny in the yolk department.


I do a NO BROWN rolled French 3 egg omelette for my learjets and private plane catering so I know what you like.

Rolled in a non stick pan and we actually leave a small amount of uncooked runny egg in the middle.We flash chill them. They are reheated onboard in small ovens and turn out very well.

A plain minced fresh herbs omelette has been out biggest seller. Soft and moist no browning.

I can eat a fried egg, but often the rim tastes plasticized. I frittata is OK, but the egg isn't as good as the adds.

 

[Vannie]

Souffle browned on top?

We had a snack growing up as kids. Have the smelling salts ready J....

A two egg omelette in a skillet with Welch's grape jam and 2 slices of Land O Lakes American cheese. Browned in butter. Toast on the side.

 

[NotHardUp1]

Souffle browned on top?

Good. Maybe it's the proportions.

We had a snack growing up as kids. Have the smelling salts ready J....

A two egg omelette in a skillet with Welch's grape jam and 2 slices of Land O Lakes American cheese. Browned in butter. Toast on the side.

I think the browned butter is different on an egg from simply frying the egg until it's browned from long cooking. If cooking in butter only, it's almost impossible to cook it without browning, but I mix oil and butter.

Still remember a YouTube channel telling the viewers to saute something slowly on low heat. Well, that's not sauteeing then.

As for fillings, they can literally be anything, which I'm fine with.

 

[rareboy]

By the way, if anyone wanta to learn how to make foolproof Gnocchi, I am glad to share.

 

[EddMarkStarr]

I've only ever seen those in pictures. Any that had been used were filthy looking things with stains and crusty hinges. Something I'd expect to see in a dumpster behind a studio that made infomercials. LOL

~~~

In class, we were taught how to make big fluffy omelettes in the oven, but I've never seen/done that outside the classroom, so I really don't recall much about it.

I still don't see the point of the two-piece sauté pan. The joy of making omelets is the "easing-over", beautifully displaying all the care in making it.

 

[NotHardUp1]

My resentment is two-fold on restaurant eggs, no pun intended. Preference is one, and not being served what is asked. The other is the too-common ignorance of what typical short orders mean. Eggs were once the low bar for fry cooks. They were and are cheap protein, and as such, could be mastered inexpensively. A fry cook could prove his skills before other more difficult dishes. That is going away in many places, and pride in work erodes to just looking like the dish, not being it.

Two weeks ago in DC at The Smith, I was served Eggs Benedict that must have been named after Benedict Arnold, as the yolks had turned solid, but we're no cowards and did not run. I ate them anyway. Just not my Hill to die on that day.

The day before at Sonesta's Bistro Cafe down from the Capitol, the soft-scrambled eggs were hard, a visually obvious condition that neither cook nor server noticed. They were not busy that early. I suspected it was because the waiters were Latino and likely the cooks, and because French egg fussiness isn't shared in Spanish areas. It was nearly impossible in the Southwest to get eggs done right.

That said, the front of the house at the bistro was stellar, as it was at the Hilton, consummate professionals, mature men almost my age, and mostly Latinos. I complimented both on how nice it was to have service so skilled.

 

[NotHardUp1]

By the way, if anyone wanta to learn how to make foolproof Gnocchi, I am glad to share.

I do. Never made them, but love tips, and I even have two big sweet potatoes left from Thanksgiving that would be fun to use to make gnocchi.

 

[me203]

They were and are cheap protein, and as such, could be mastered inexpensively.

Cheap? The last I had heard, which admittedly was some time back, it sounded almost like one needed a second mortgage to afford a dozen eggs.

Also, I've heard stories about teenagers who try to master an omelet using Julia Child's instructions and go through a carton or two of eggs. Try telling their mothers that eggs are cheap!

 

[NotHardUp1]

Cheap? The last I had heard, which admittedly was some time back, it sounded almost like one needed a second mortgage to afford a dozen eggs.

Yes. You have to consider the price of protein by weight. A dozen eggs likely weigh around two pounds. That makes the largest ones about $2.50 per pound before adding optional costs for organic, free range, or cage free. I know of no fish, poultry, or meat that costs that low. And the versatility of eggs makes it a far more preferable source than any actual meat.

Also, I've heard stories about teenagers who try to master an omelet using Julia Child's instructions and go through a carton or two of eggs. Try telling their mothers that eggs are cheap!

Teenagers are waste masters. But, an apprentice cook for a job is a different student

Plus, teenagers are not exactly discriminating eaters, so failed omelettes are scarfed down just as quickly as French fries. I used to feed several boys who were seniors and attended my church and they'd be out cruising down between late and midnight and would sometimes stop by my house. I'd get out a skillet and fry up a bit skillet of onions and white potatoes. You just can't fill up a teenage boy.

 

[Kahaih]

 

[NotHardUp1]

I am glad she enjoys her air fryer and her eggs. Even aside from the vulcanization, it looks like she took longer and went to more bother than she would have if she had simply made an omelette in a saute pan. The appeal of the air fryer looks like it is for people not wanting to learn simple cooking.

 

[Kahaih]

Most people hate cooking.