"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-20-2015, 11:08 AM   #21
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Quote:
Originally Posted by CraigC View Post
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.
This is the method I use. I fold mine as it slides out of the pan. Easy peasy.
BTW. If I do not have tomato, I don't make omelets.
__________________

__________________
Roll_Bones is offline   Reply With Quote
Old 02-20-2015, 11:24 AM   #22
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by Mad Cook View Post
I thought that too. The surface of cat iron is rarely smooth enough unless it's enamelled...

I have two CI skillets (not enameled) that I use for eggs on occasion. Sliding eggs off the pan and onto a plate is not an issue.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-20-2015, 04:43 PM   #23
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by Andy M. View Post
I have two CI skillets (not enameled) that I use for eggs on occasion. Sliding eggs off the pan and onto a plate is not an issue.
Ahh! Interesting.
__________________
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 02-21-2015, 09:47 AM   #24
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Best omelets I ever ate were prepared on Block Island by a gentleman who had made his living making omelets for 50 years.

He used omelet sized restaurant SS pans, (6 inch), lots of butter, and less egg than most people use. You picked your fillings before the egg was poured. The fillings were kept warm on the back of the stove. Tri folded by flipping both sides with no spatula used at any time. Rolled onto the plate. He used very low heat.

Except for the tri fold flip, That's the way I make them. I use small tin lined copper skillets.

I never did master the tri flip.
__________________
Bigjim68 is offline   Reply With Quote
Old 03-10-2015, 02:36 PM   #25
Senior Cook
 
puffin3's Avatar
 
Join Date: Dec 2012
Location: Duncan
Posts: 482

Nuff said.
__________________

__________________
puffin3 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 09:14 AM.


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