Ziplock Omelette

[DFINITLYDISTRUBD]

Precisely the reason I don't allow my brother to cook with my cookware. He loves his iron skillet and loves to take to it with a metal spatula. He's very meticulous about cleaning it though, but could care less about my teflon pans. I just don't get it.

Teflon s....! well seasoned cast iron is just as nonstick (mines seems better actually) is easier to clean ,holds heat longer, holds a more stable temp , heats more evenly, and doesen't leach nasty chemicals into the food. I cook with nothing else.

 

season with shortening after each use and nothing will stick...yer omelets will slide around as though on ball bearings...much easier flipping.

[Turtle]

Teflon s....! well seasoned cast iron is just as nonstick (mines seems better actually) is easier to clean ,holds heat longer, holds a more stable temp , heats more evenly, and doesen't leach nasty chemicals into the food. I cook with nothing else.

 

season with shortening after each use and nothing will stick...yer omelets will slide around as though on ball bearings...much easier flipping.

 

Mmmmm...I haven't tried it yet with the iron skillet. Good advice on iron skillets in general though. Will do next time. :cup:

I don't recall if Julia specified the type of skillet in the episode? :hihi: Did they have Teflon skillets in the 60's? :) I recall Julia once cooked in a pure gold skillet made especially for a demonstration of different skillet materials. I don't recall what she cooked!?? :doh: I have a mind like a sieve. :D

[Edella]

I haven't seen the episode,but I bet Julia would make omelets in a traditional carbon-steel French omelet pan,seasoned like this:How to Season and Omelet Pan at Gourmet Features at Epicurious.com

[DFINITLYDISTRUBD]

Yup that's how ya do it..it's the same procedure for cast iron though I've never heard of using salt before.

[InfiniteNow]

I think your pan was a wee bit too hot: that butter looked like it was browning! :cup: This of course can be ameliorated if you do that premelt/soften first!

Perhaps he was going for a subtle nutty flavor in the background?

 

 

Macadamiacally,

[Buffy]

Perhaps he was going for a subtle nutty flavor in the background?

Are you daft, sir? Burnt butter == "nutty flavor?" I shall have to get my other Browning and put you out of your misery! :cup:

 

Never try to resuscitate a bad batch,

Buffy

[Edella]

It works! The French call it Beurre noisette.

Literally meaning "hazelnut butter", this is melted butter that's cooked until the milk solids turn a very light brown, and the butter gives off a nutty aroma.

[Buffy]

Not everything the French do cuisine-wise is brilliant!

 

I'll grant this one, but note that I've never successfully gotten the browning to be "tasty": for me it gets over the edge into really yucky almost instantaneously, even at low heat....

 

Loves her escargot though,

Buffy

[cwes99_03]

Are you sure you're using butter and not other-buttery-substitutes?

 

Today the distinction is pretty muddled, but butter and margarine are very different.

 

Likewise to season a cast skillet, I seriously recommend lard. It doesn't smoke.

 

Coat the skillet well in lard, (don't know about the salt, but I'm sure that the skillet will hold seasonings from previous meals if not cleaned well) and then place in a high temp oven and allow it to cure like you would a ham in a smoke house. Basically when it is done, there won't be much if any lard left in the skillet.

 

Also, don't wash the pan with soapy water right? Soap will remove the oils left over on the pan and basically undo any curing that you've done.

 

You also have to take your time and watch over your cooking so that you don't over heat the skillet or burn any food in it because that will damage the curing and leave the flavor of burned food for the next couple of uses.

 

I think I'll stick to that teflon junk you spoke of.

 

A half inch of vegetable oil in the skillet?

[DFINITLYDISTRUBD]

Also, don't wash the pan with soapy water right?

NEVER!!!!!!!!!!!!!!! I just wipe rinse and dry.

I seriously recommend lard.

Verrrrrry tatsy!!!! I agree!

Today the distinction is pretty muddled, but butter and margarine are very different.

Yup...saddly people just don't appreciate the tasty fats anymore...real butter is so much tastier!

[Jay-qu]

I ate chips cooked in duck fat, while I loathed the thought of how unhealthy it was, they where damn tasty!

[DFINITLYDISTRUBD]

DUCK FAT!!!!!!!!!!!!!!! EEEEEEEEEW!

personaly cant stand duck....or goose...or cavier (A.K.A. bait!).

[anglepose]

Im certainatly doing that recipe when im camping tastes realy good and perfect for long hikes when you dont want to waste water on washing up

[InfiniteNow]

I ate chips cooked in duck fat, while I loathed the thought of how unhealthy it was, they where damn tasty!

 

The foods that are the most unhealthy very often taste the most delicious.

 

Where's my bacon?!? :)

[cwes99_03]

Peking duck made in china is a several course meal in which one of the courses is simply munching on some of the fat carved off of the duck. Mmmmmmmmm..... cough, gag.

 

Then again, I like munching on a bit of the fatty pieces after roasting a hog, so maybe it isn't so bad.