Hi all, I’m working on my French omelette technique (classic, not country style). One issue I’ve been having is I can’t tell if I’m undercooking the curds or not. Here’s a picture https://imgur.com/a/HxzrBgY
Basically, it looks a little runny, but I know that omelettes are a little less cooked though than more American style omelettes.
Here’s my process:
- beat the heck out of the eggs (salted) with a fork or chopsticks till there are no strands
- 3 jumbo or 4 large eggs
-10 inch skillet on medium high heat.
- lots of butter in the pan. It’s sizzling and just shy of the browning heat.
- pour eggs in and use the three chopstick method to keep vigorously mixing (while moving the pan)
- when i start getting holes that don’t close quickly I start folding till I get to a half moon
- scrape edges down and do the bang thing (mixed results, has been feeling too wet to pop up)
- fold the edge
- invert onto plate
Looks decent, but leaks a little when you cut it.
Here are my questions:
- does my egg look too runny? I’ve struggled because I hit the point when the curds seem to solid to really keep cooking without the bottom not being cohesive. I try to tilt and move the curds down, but they don't want to move
- Am I using too many eggs? I think 4 (or 3 jumbo) might have been too much for the 10 inch pan and that might be causing the issue.
- Would using a fork floating above the surface (like Kenji explains) help produce a more consistent bottom? I feel like it wouldn't allow me to avoid burning or to agitate enough, but maybe it would give me more time to agitate?
- are there other issues here?
Here’s some reference material I’ve watched:
- Jacques pepin https://youtu.be/s10etP1p2bU
- Kenji: https://youtu.be/0eUedeTH_aI
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