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Jaques Pepin Teaches 2 Kinds of Omelets
Posted on 7/1/14 at 7:40 pm
Posted on 7/1/14 at 7:40 pm
Jacques Pepin, the legendary French chef, is seen here cooking two different omelets: one country style, and one French style. The primary differences between the two are the size of the curd beaten into the egg, and the seasoning in the French version.
FIXED LINK
quote:
This is how you should cook an omelet.
FIXED LINK
This post was edited on 7/1/14 at 8:36 pm
4
Posted on 7/1/14 at 8:01 pm to Stadium Rat
Confused with your link.
Posted on 7/1/14 at 8:01 pm to Stadium Rat
I've done both. I have one of his books. Thinkin about the DVD set. Seems like it might be cool to be as well.
This post was edited on 7/1/14 at 8:02 pm
Posted on 7/1/14 at 8:34 pm to patnuh
Posted on 7/2/14 at 3:57 am to Stadium Rat
Very cool, learn something new every day.
Posted on 7/2/14 at 8:26 am to Stadium Rat
Welp.
TIL I don't make omelets either of those ways
Have you ever seen the omelet from Modernest Cuisine? Holy moly.
They sous vide and use nitrous oxide
TIL I don't make omelets either of those ways
Have you ever seen the omelet from Modernest Cuisine? Holy moly.
They sous vide and use nitrous oxide
Posted on 7/2/14 at 8:38 am to LouisianaLady
Despite their misuse of nitrous, that was interesting. Let me just go fire up my sous vide machine and steam oven and try that.
Posted on 7/2/14 at 8:42 am to BottomlandBrew
I like how he says at the end of that video..."there you have it, striped mushroom omelet", like it's no big deal.
Posted on 7/2/14 at 9:03 am to BottomlandBrew
quote:
Let me just go fire up my sous vide machine and steam oven and try that.
I love my Modernist Cuisine book because it's so interesting (and it makes a great coffee table piece), but the recipes are not realistic for anyone not in a professional high-end kitchen. You need at least a sous vide setup. And I have the "At Home" one!
Posted on 7/2/14 at 10:57 am to tewino
quote:What temperature is that omelet served at? By the time he was finished plating that omelet it must have been barely above room temperature.
I like how he says at the end of that video..."there you have it, striped mushroom omelet", like it's no big deal.
Posted on 7/2/14 at 11:16 am to Poodlebrain
i am spoiled with the fluffiness of the waffle house omelet.
my wife has a high speed blender (left over from her food truck days) and i throw a couple eggs in there and let it go for 2-3 minutes.
when done, its so freaking big...a cloud..and super fluffy.
i put it in the skillet and cook it and when done, it looks like it was made from a half dozen eggs.
the worst omelet ever is that flat shite at IHOP. it has absolutely no flavor even when loaded up with veggies & meat
they've made an art out of bad omelets.
my wife has a high speed blender (left over from her food truck days) and i throw a couple eggs in there and let it go for 2-3 minutes.
when done, its so freaking big...a cloud..and super fluffy.
i put it in the skillet and cook it and when done, it looks like it was made from a half dozen eggs.
the worst omelet ever is that flat shite at IHOP. it has absolutely no flavor even when loaded up with veggies & meat
they've made an art out of bad omelets.
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