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Raw Ingredient and Mise en Place porn thread. - Page 204

post #3046 of 3604
Quote:
Originally Posted by GreenFrog View Post

I am so jealous of some peoples' cooking abilities -- such a fantastic skill to have. I have a love/hate relationship with eating out for my meals.

practice and repetition make perfect. Also, a kitchen "stocked" with the basics (the basics being a solid cookbook, a big pot, a good knife, and some standard herbs and veggies).
post #3047 of 3604
Yeah, it's just with my constant travel I never stock up on things and it's just convenient to eat out on the three days I'm home. My fridge would be practically empty were it not for my roommate.

That being said, I'm on vacation starting tomorrow and I have a week to myself in Dallas before I head back home for the holidays. Just picked up some eggs, chives, chicken, garlic, jalapenos, bacon, and beer. Going to try to learn how to make a good omelet.

Fucking bacon is like $8 now! Ridiculous. The bacon and beer alone comprised 80% of the bill.

edit: I'm so thankful for my old(er) roommate. He has a lot of kitchen essentials. Recently, he just picked up a set of really expensive Japanese knives. I forget the name of the brand and I'm too lazy to trot to the kitchen to check the brand, but they were $$$. The blades have a cool, wavy pattern.

I'm scared to use them.
post #3048 of 3604
post #3049 of 3604
^ lol yeah, that's what inspired me to learn to cook an omelet. Saw it in the top chef thread earlier today.

I think the classical french omelet is more appealing than the other.
post #3050 of 3604
Quote:
Originally Posted by GreenFrog View Post

Recently, he just picked up a set of really expensive Japanese knives. I forget the name of the brand and I'm too lazy to trot to the kitchen to check the brand, but they were $$$. The blades have a cool, wavy pattern.
I'm scared to use them.
odds are they're Shun. Could be something like Ittosai or Masanobu, but Shun is available almost everywhere, and are very solid. Check youtube or something for how to hold them, use them, etc.
post #3051 of 3604
Yeah! that's the one, Shun.

First impression when I held them was that they have a very balanced feeling. Very solid feeling and the handle felt very robust.
post #3052 of 3604
Well, the omelet was a fail in the sense that it ended up as scrambled eggs -- the 'non-stick' pan we have is very old and perhaps I didn't use enough butter, but the eggs started sticking all over the pan, instead of spreading apart across the pan evenly as I shook the pan and stirred the eggs.

All in all, though, it was still a success as the eggs were seasoned perfectly to my liking and the addition of chives was pretty great. The chives add such a great flavor.

Gonna head out and buy myself a new teflon pan or something.
post #3053 of 3604
Quote:
Originally Posted by GreenFrog View Post

Well, the omelet was a fail in the sense that it ended up as scrambled eggs -- the 'non-stick' pan we have is very old and perhaps I didn't use enough butter, but the eggs started sticking all over the pan, instead of spreading apart across the pan evenly as I shook the pan and stirred the eggs.
All in all, though, it was still a success as the eggs were seasoned perfectly to my liking and the addition of chives was pretty great. The chives add such a great flavor.
Gonna head out and buy myself a new teflon pan or something.

If you are following Pepin and are using a metal fork... I don't teflon is the way to go.
post #3054 of 3604
Quote:
Originally Posted by Cary Grant View Post

If you are following Pepin and are using a metal fork... I don't teflon is the way to go.

I used a fork to stir the eggs but I started using a wooden spoon once I poured the eggs into the pan. You can still use a wooden spoon, yes?
post #3055 of 3604
Don't use a spoon. Use wooden/plastic chopsticks. Two of them. Much more effective to keep the curds small.
post #3056 of 3604
Sounds good, will do.

Thanks.
post #3057 of 3604
post #3058 of 3604
That's pretty sweet, shibbel.
post #3059 of 3604
I use teflon and a metal fork. I don't see how chopsticks would be a good option at all.
post #3060 of 3604
Metal + scratching destroys teflon, both in theory and practice. What's not good about chopsticks? Actually, a fork wouldn't be different from using four thin chopsticks. For the "finishing" you can use something else. But for the keeping-the-curds-small-action-part, I haven't found a better alternative yet.
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