Random Food Questions Thread

[itsstillmatt]

grated lime zest.

 

[mgm9128]

I put my frittata under the broiler this morning and it did this.

Why? Is it supposed to be doing that? I had to turn it in the oven to prevent one side from burning. It turned out nicely; it was light and airy, yet crisp, and the crust was still somewhat elevated by the time I plated it.

 

[otc]

Originally Posted by mgm9128

I put my frittata under the broiler this morning and it did this.

Why? Is it supposed to be doing that? I had to turn it in the oven to prevent one side from burning.

It turned out nicely; it was light and airy, yet crisp, and the crust was still somewhat elevated by the time I plated it.

What are you doing to make these?

The only fritatas I have made are thicker baked egg dishes.

 

[b1os]

Why did you have to turn it? All of the egg besides the surface is stocked when you put it under the grill. The grill just finishes the surface (about 10-20 seconds). I have read that the frittatas surface should not be brown at all...?! Besides that, I've just made frittata twice yet. It never did what yours did in the pic.

Kinda looks like some puff pastry.

 

[mgm9128]

Originally Posted by otc

The only fritatas I have made are thicker baked egg dishes.
I'm not sure if these technically qualify as a "frittata"; they are almost more like a soufflÃ

. I whisk up three eggs, adding a bit of cream, and then pour into a hot pan with melted butter on low heat. I cook the eggs shortly, until just starting to set underneath, then I add lardons of bacon and grated Gruyère atop. Then, I slide the pan in the oven, directly under the broiler (my oven has three settings for the broiler: "Maxi Broil", "Mini Broil", and "Conv. Broil"...I use "Maxi Broil"). After about a minute, the eggs have puffed up and browned on one side more than the other, so I turn the pan and let the other side cook for another minute or so. This morning is the puffiest my eggs have ever been. It gave the crust a nice golden brown, while the rest of the eggs didn't overcook or become chewy.

 

[mgm9128]

Originally Posted by b1os

Why did you have to turn it? All of the egg besides the surface is stocked when you put it under the grill. The grill just finishes the surface (about 10-20 seconds).
I have read that the frittatas surface should not be brown at all...?!

Besides that, I've just made frittata twice yet. It never did what yours did in the pic.

Kinda looks like some puff pastry.

To clarify, I didn't turn the eggs as in flip them over, I rotated the pan because one side puffs up more than the other. I'm not sure why; maybe my broiler is hotter in one spot than another.

 

[Rambo]

Originally Posted by mgm9128

To clarify, I didn't turn the eggs as in flip them over, I rotated the pan because one side puffs up more than the other. I'm not sure why; maybe my broiler is hotter in one spot than another.
Yep.

 

[b1os]

Well, normally you mix the eggs, s&p, the ingredients like onions (sautÃ

ed before), other veggies, bacon or so - no cream - in a bowl. You heat the pan, put butter inside. Don't let the butter foam. Change heat to low (lowest). Add the mixture while stirring. Wait until the egg stocked and only the surface is non-stocked. Put it under the grill until the surface stocked, not browned, just a few seconds. That's how my italian cook book by Marcella Hazan explains frittata.

 

[foodguy]

Originally Posted by b1os

Well, normally you mix the eggs, s&p, the ingredients like onions (sautÃ

ed before), other veggies, bacon or so - no cream - in a bowl. You heat the pan, put butter inside. Don't let the butter foam. Change heat to low (lowest). Add the mixture while stirring. Wait until the egg stocked and only the surface is non-stocked. Put it under the grill until the surface stocked, not browned, just a few seconds. That's how my italian cook book by Marcella Hazan explains frittata.
that's pretty much the technique. what you have there looks more like a german pancake or a dutch baby. technically, the reason it looks like that is because you baked it before the eggs were set and in the absence of flour or some other starch to stabilize, the eggs puffed and then collapsed because there was no structure to support it.

 

[mgm9128]

Is langoustine roe any good?

 

[b1os]

Your favourite preperation of burgers? Which sauce? Salad? Cheese?

 

[itsstillmatt]

Originally Posted by mgm9128

Is langoustine roe any good?

Not at that point, but if they are still in the eggsack, and not ready to drop, you can put them through a sieve and brush the langoustines with them before cooking. It adds a nice flavor and get the langoustines bright red.

 

[mgm9128]

How should I make a quick fumet with the heads and shells?

 

[b1os]

Cmon guys, noone got any advice for me?

 

[ChicagoRon]

Originally Posted by b1os

Your favourite preperation of burgers? Which sauce? Salad? Cheese?
Pretzel bun. If not, then make sure you put lettuce on both sides of the burger and closest to the bun to shield it from the grease/sogginess. I like to use 57 sauce, or a mix of ketchup and worcestershire in my standard burger. Other burgers I use Amora brand moutarde dijon, fine et forte. Smoked cheddar is my cheese of choice. Green leaf lettuce, tomato, thinly sliced red onion and thick cut bacon... and Tony Packo's Sweet-hot pickles and peppers.