PigLick on 29/1/2010 at 05:25
I just saw a chef do that fancy spatula roll thing in a restaurant once, and I had to get it down. Impresses people no end, and isnt that what fine cooking is all about?
Tocky on 29/1/2010 at 05:40
Quote Posted by Rug Burn Junky
It was more for the learning experience - I was in a real meat phase - that's around when I also cured my own bacon for the first time, which I've done many times since.
That's a pretty liberal apartment that lets you run a smokehouse. Is there another way?
Scots Taffer on 29/1/2010 at 05:48
Quote Posted by PigLick
I just saw a chef do that fancy spatula roll thing in a restaurant once, and I had to get it down. Impresses people no end, and isnt that what fine cooking is all about?
heh, fair enough - I suck at even trying to fold it over a lot of the time
Namdrol on 29/1/2010 at 08:34
That's smoking, curing is either leaving in a tub of brine (wet cure) or rubbing salt/sugar in and leaving (well, there's bit more to it) which is a dry cure.
Stitch on 29/1/2010 at 16:47
Quote Posted by Scots Taffer
christ, even how you spell it looks bad
My omelets look worse :mad:
The biggest problem is I can't seem to keep the omelet (suck it up world this kid is a yank :cool:) from sticking to the pan and self-converting into scrambled eggs when I attempt to do anything with it. I'd love to flip that shit but I can't even get to the point where the omelet is flippable.
ZergMasterBaiter on 29/1/2010 at 16:56
Quote Posted by Stitch
My omelets look worse :mad:
The biggest problem is I can't seem to keep the omelet (suck it up world this kid is a yank :cool:) from sticking to the pan and self-converting into scrambled eggs when I attempt to do anything with it. I'd love to flip that shit but I can't even get to the point where the omelet is flippable.
How much oil do you use? Generally I like to have a thin oil layer covering the frying pan. But it could also be the fault of the pan. I couldn't make "real" omelettes with my old pan too (no matter how much oil I used) but recently bought a shiny new one and VOILA!. My girlfriend calls me the omelette king now. Sticking is not a problem anymore so I've been experimenting with different cheeses and meats lately. Any good recipes :p ?
Rug Burn Junky on 29/1/2010 at 20:58
Quote Posted by Stitch
My omelets look worse :mad:
The biggest problem is I can't seem to keep the omelet (suck it up world this kid is a yank :cool:) from sticking to the pan and self-converting into scrambled eggs when I attempt to do anything with it. I'd love to flip that shit but I can't even get to the point where the omelet is flippable.
It *could* be the fault of the pan, but I doubt it. More likely, it's a question of heat.
You need the pan to be wicked motherfucking hot, the problem being, of course, that too hot and the butter will scorch instantly. So you have to learn how to balance it.
A good way to test if it's ready is to check for the Leidenfrost effect - sprinkle some water into the pan and see what it does. If it sticks in one spot and boils off, the pan's too cool. If it forms into a ball that skitters frictionlessly across the pan you're hot enough.
Now turn the heat down, add the butter and pour your eggs in. What'll happen is that the pan is hot enough that the water in the liquids is evaporating super fast and forming a vapor layer under the eggs, so as the bottom layer of eggs solidifies, it prevents it from sticking. But you need to get the heat down quickly enough so that you heat it through without burning the outside.
Those are the principles at play, but it's hard to be more specific because it's very dependent on the heat transfer of your stovetop and the heat dissipation of the pan. That description applies specifically to a stainless steel pan that heats and dissipates quickly, but also sticks like a mofo if you're not careful. A well seasoned cast iron doesn't dissipate as quickly, so you have to be more careful about getting it too hot, but the seasoning should prevent sticking even at lower temps. All bets are off with most non-stick pans.
Scots Taffer on 29/1/2010 at 23:40
Sounds like a combo of pan not hot enough and not enough cooking oils. Get a nice coating of olive oil on there once the pan is piping hot and then dump your egg mix in. I do puff the mix up a little using milk, which both RBJ Piglick and LL Cool J have told me is a mistake.
Rug Burn Junky on 30/1/2010 at 00:22
Oh noes, I use milk.
Namdrol on 30/1/2010 at 00:31
And if you get it right you don't even need to wash the pan (in fact you shouldn't), just a quick wipe with a bit of kitchen roll and use it for nothing but your omelettes.
