Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW Recipe - The Perfect Decadent Custardy French Omelet
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
With the exception of the corn starch that’s almost exactly how I make mine.
Guess what I’m going try the first chance I get?
Oh yeah, and I always flip my eggs.
Years ago I had friends staying over and did that...their kids were so excited that they went and woke up their parents. LOL One of my boys said, "He does that all the time." Clearly not impressed.
After I did it a couple more times, and they were still enthralled...I said, "Watch this." I then flipped an over easy egg without breaking the yoke. My son, while more impressed than before the chimes in with, "Now you’re just showing off," laughing and then adding, "How the heck can you do that?" LOL
I haven’t turned an omelette with a spatula in years...and only rarely do so with any eggs.
I was a division manager for Waffle House for many years, I can crack eggs and flip eggs with both hands simultaneously without breaking the yolks. I very likely cooked more eggs in one month than most cook in a lifetime. BTW Gordon Ramsey says never cook eggs with salt because it breaks them down, add the salt after the eggs are plated.
I flip mine, too. Except yesterday I replaced my pan with one that has steeper sides, and now I have to relearn the flip and angles and whatnot.
I make 3 omelets a week. I’m going to give this a whirl in about 30 minutes. I have fresh thyme, but no heavy cream, just the half and half. I usually make a country omelet, sometimes a French omelet. Country omelets are easier, but French omelets are pretty amazing.
It’s a good omelet. It didn’t come together perfectly for me the first time; like we were saying in a different topic, mi cocina no es tu cocina. Mine was a tiny bit gritty; less corn starch? Heavy cream instead of the half and half I had on hand? Cook a little longer? And mine didn’t release from my brand new nonstick pan, there was some sort of suction going on, so I ran it under the broiler instead. That could have been the source of the grittiness, could have cooked longer on top. I used bacon grease. But, the creaminess is all there, as promised. The brown in the finished omelet is bacon fond. There is no browning of the egg at all.
I just tried this with the corn starch, and it really is amazing the way it lightens and "fluffs" the structure (but the chemistry makes sense). The most critical thing is of course the pan: a good non-stick is essential (although I'm working on seasoning a carbon steel pan that I have high hopes for soon)... that touch of cornstarch makes a great omelette, Meathead-thx!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Finally attempted this recipe this morning, with the exact same pan to boot (needed some good non-sticks and Mh's GreenPan review was perfect timing).
WOW!
I have never had eggs with such a luxurious texture. And so easy. Sans the skillet-flip, I didn't want my wife's new stove to need a scrubbin' so I did the plate-flip method. It was so good I made a second. I needed 3 pinches of salt personally. Thankfully my wife and kids had a few bites so I didn't have to eat 6 eggs. I added grated cheese to the 2nd one after the flip before the plating & fold over.
grantgallagher After the flip I'd suggest add your pre-satueed ingredients and cheese right before plating. No reason you couldn't. The eggs are quite thick though so go lightly on the filling if using an 8".
fzxdoc Yes, when I wnated to fill the omelet I chose the 12" to make the egg thinner and it worked well. The filling was, of all things, a very thick homemade chicken soup. More stew-like. Cook the noodles in the soup pot with the other ingredients and it gets thicker. I filled the omelet with this and it was to die for. Strange I know, but talk about comfort food. Was waiting for my wife to get her recipe together to share.
Huskee did another one today. Filled with sauté onion, peperoncini, spinach, feta, and a little cream cheese. Between this and shakshuka i think it has ruined all other forms of eggs for me. Crappy picture below.
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