That tapping the pan that Jacques does is essential to have the the omelet roll out of the pan. Without tapping the pan then you are left to rely on the spatula and that is not so good. The direction the pan is tapped, on the side of a table, Jacques taps the table top, can determine the direction the omelet tends to fold. That way you do not have to hold the pan as Jacques does here, if you pile it on the left side and tap it on left and on right then you can hold the pan as usual to turn it onto the plate. I make these things constantly. It's actually a cop out meal. A thing done when I'm lazy and basically cheating. Even so, I've been told I make the best people have had. Those were stuffed like burritos. No brag, I've been told that more than one time. So it's feedback. I've cranked them out for thirty people in sequence and seated everyone at once, back when I was still interested in entertaining. One time at another couple's home, the wife tapped my shoulder and pulled me away from a conversation. "We intended to serve omelets (using their farm duck eggs where 1 duck egg = 3 chicken eggs) but then we realized neither of us knows how to make one." It is a useful skill. Useful for winning the admiration of one's peers, useful for being stuck in other people's kitchen doing their work, useful for enjoying an excellent cop out meal.
Saturday, May 17, 2014
omelet
That tapping the pan that Jacques does is essential to have the the omelet roll out of the pan. Without tapping the pan then you are left to rely on the spatula and that is not so good. The direction the pan is tapped, on the side of a table, Jacques taps the table top, can determine the direction the omelet tends to fold. That way you do not have to hold the pan as Jacques does here, if you pile it on the left side and tap it on left and on right then you can hold the pan as usual to turn it onto the plate. I make these things constantly. It's actually a cop out meal. A thing done when I'm lazy and basically cheating. Even so, I've been told I make the best people have had. Those were stuffed like burritos. No brag, I've been told that more than one time. So it's feedback. I've cranked them out for thirty people in sequence and seated everyone at once, back when I was still interested in entertaining. One time at another couple's home, the wife tapped my shoulder and pulled me away from a conversation. "We intended to serve omelets (using their farm duck eggs where 1 duck egg = 3 chicken eggs) but then we realized neither of us knows how to make one." It is a useful skill. Useful for winning the admiration of one's peers, useful for being stuck in other people's kitchen doing their work, useful for enjoying an excellent cop out meal.
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24 comments:
The omelet has long been "cutting edge" cuisine.
Thank you. Great vid. I saw this one a month ago. Haven't tried it classic French style yet and can't wait to stop procrastinating long enough to do it.
I make myself an omelette a couple of times a week.
Cheedar cheese, sliced green olives, topped with a little chopped scallions.
Cheedar is really the same as cheddar.
Gotta watch this shit, because Ritmo snitches to the teacher.
That guy sure has a quick wrist. That could be useful for a lot of things.
Eh, most typos are no big deal.
Cheese and scallions are obligatory. At the very least. I'd say bacon bits are a close second, followed by diced tomatoes. At least in America.
A British girl made me an omelet with nothing. Not even cheese. She explained that the omelet itself referred to just the style of cooking an egg, and required no additional ingredients, unless requested.
The nerve of her.
I mean like playing the guitar and such.
Just now, the oddest thing: toward the elevator (out to retrieve chili Philly to get out of cooking) I hear footsteps behind me, and say so. A woman enters the elevator with me and asks, "how's your cooking coming along?"
I never met her. I have no idea who she is. I ask, "how do you know that?" she answers, "I heard you are one of the best cooks in the building." But that did not answer my question and left me doubly confused. It must be the women in the office where I drop in occasionally (<-- a word I can never spell right) with food. They always do appreciate the things that I take to them. That must be it.
And so my fame spreads far and wide. At least to the second floor because that's where she got off. Not bad for a regular bloke, eh? Considering I never was a cook by vocation.
I love the guy's accent! He reminds me of another famous French chef from my childhood: link.
The accent, I know. I pick it up instantly and answer back in his voice the whole time. Not to make fun but because ... it's fun.
I use whatever cheese on hand and jalapeño. Jacques listed his herbs. And I say in his voice, "don't forget cilantro."
There are a lot of serious anticilantroites out there. One guy said "That's the one that tastes like wet socks." Ew.
Pepin is the man. That's really the best way to do it.
When I saw this I kept wondering, "What the hell is chervil?"
4 herbs, people. We must have 4 herbs!
Gordon Ramsay would throttle him though if he saw him adding the salt first.
I pick it up instantly and answer back in his voice the whole time. Not to make fun but because ... it's fun
Yes! Fun! I'm trying to think, who, among recognizable celebrities, has a French accent. I'm thinking chirbit-worthy.
Jacques Pepin. ah. He is the bees knees. I love it when he says the word "Tender".
I love when he goes, "Hit it, thaaaair…"
So enthusiastic and instructional.
I think I'm going to say that the next time I'm, uh, "playing the guitar" (with someone), as Rabel might say. With the accent.
ah. He is the bees knees. I love it when he says the word "Tender".
I am in luv. For me, it was "Ah dee ahl" for ideal.
I seriously wonder what kind of non-stick surface cookware he uses. That's pretty harsh treatment with the metal fork.
IIRC, that was already argued over in the video's comments thread. I believe they said he uses cast iron.
Seasoned cast iron is the only rational choice because it can be regenerated by cooking. The scratches he makes in this video would self heal, like in stainless steel. All the others would last one season or so.
The shows w/ Pepin and Childs were good. She was way over the hill and very old, but Pepin was always patient and gracious. He respected her as ALL TV chefs should.
I love to watch Pepin cook and then duplicate his meals at home.
His simple techniques and kind instruction is an inspiration to all home cooks.
I have a four egg omelette every morning. Not like that though. I scramble the eggs (break the yoke) in the pan, let it cook somewhat then flip the pieces over, slide to one side of the pan, add a slice of swiss or chedar cheese on it, add a cut up tomato and broccoli then add a sliced up individual piece of ham to the open part of the pan, cover for about a minute then slide the omelette off and then slide the pieces of ham on top of that.
I ain't gotta look pretty.
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