"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-19-2015, 09:26 PM   #11
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,325
I'm pretty sure nhoj means food processor. :-)
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-19-2015, 09:34 PM   #12
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
I like food prosecutor better.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-19-2015, 09:36 PM   #13
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Quote:
Originally Posted by nhoj View Post
I chop the peppers, onions, carrots, cheese and sometimes tomatoes in a food prosecutor and than I will ether put 2 or 3 beaten eggs in a bowl with the ingredients with salt and pepper to taste and pour it into my cast iron skillet which is a 12 inch skillet.

For one thing I know I keep moving it around once the bottom is set. I try to flip it without any luck. But it comes every tasty.
It's tasty! But what don't you like about it?
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-19-2015, 09:37 PM   #14
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,325
Quote:
Originally Posted by jennyema View Post
I like food prosecutor better.
Actually, I do too.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-19-2015, 10:13 PM   #15
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,325
Quote:
Originally Posted by nhoj View Post
I chop the peppers, onions, carrots, cheese and sometimes tomatoes in a food prosecutor and than I will ether put 2 or 3 beaten eggs in a bowl with the ingredients with salt and pepper to taste and pour it into my cast iron skillet which is a 12 inch skillet.

For one thing I know I keep moving it around once the bottom is set. I try to flip it without any luck. But it comes every tasty.
What is it that you don't like about your omelets?

I would use a Teflon non stick. It would be a lot easier to flip than in a cast iron skillet. But as long as it turns out tasty, that's the main thing. Best wishes to you and your love.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-20-2015, 07:25 AM   #16
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
Once I saw the technique used by both Jacques Pepin and Alton Brown, I stopped trying to flip omelets. They use a method that allows the omelet to be "rolled" out of the pan.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 02-20-2015, 08:51 AM   #17
Senior Cook
 
puffin3's Avatar
 
Join Date: Dec 2012
Location: Duncan
Posts: 482

Any questions? LOL
__________________
puffin3 is offline   Reply With Quote
Old 02-20-2015, 09:05 AM   #18
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by jennyema View Post
I like food prosecutor better.
I might re-name mine
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 02-20-2015, 09:12 AM   #19
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by CharlieD View Post
Cast iron is not best pan for an omelette. Especially 12 inch one. It is a monstrosity. Carrots in omelette are also not the best ingredient. The will take too long to cook. Then your veggies, you chop them in what? Just chop them by hand. Preheat pan to medium high. Put a tea spoon of oil or butter. Drop your veggie , let them cook. Have your eggs ready and add as soon as veggies are to your liking. Let it seat for a minute, add cheese, depending on time if cheese and how cold or warm it is you need to add it either latter or earlier. Then push edges of egg in, all around. Let uncooked egg drain and let it set. Use spatula to fold one third over. Pick up the pan from the fire and Then slowly let it slide onto the plate folding the inlet on itself, creating twofold. Done.


Sent from my iPhone using Discuss Cooking
I thought that too. The surface of cat iron is rarely smooth enough unless it's enamelled. I make mine in an 8" aluminium omelette pan. It rarely sticks. On the other hand I have a le Creuset non-stick omelette pan and omelettes stick to it like glue
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 02-20-2015, 10:46 AM   #20
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
In the basic essentials cooking class I took we learned in the first session to make the omelet by the second method in Pepin's video above. Rather than a fork we used a wooden spatula, and here at home I use a silicon spatula/spoon, but the process is the same. Shake the pan while stirring the egg - sort of like patting your head while rubbing your tummy, but it makes a great omelet.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Reply

Tags
omelet, recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.