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Old 01-28-2014, 09:33 PM   #11
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Originally Posted by kitchengoddess8 View Post
Sounds like an easy solution! Do you add the cheese grated or in slices?
Grated if I have a reliable assistant (whose ADD doesn't kick in!) otherwise I'll just use thin-ish slices.
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Old 01-28-2014, 09:42 PM   #12
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Grated if I have a reliable assistant (whose ADD doesn't kick in!) otherwise I'll just use thin-ish slices.
LOL!
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Old 01-28-2014, 10:16 PM   #13
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If you saute' your spinach first, you'll need to squeeze it dry before you add it to the omelet, as the chief said, additions need to be dry. I prefer to not cook the spinach first and just chop it fairly fine, lending a nice fresh texture to the inside. You're doing well, kg, just keep up the good work. Eventually you'll be a pro, and there's nothing more satisfying than a perfectly cooked stuffed omelet.
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Old 01-28-2014, 10:26 PM   #14
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If you saute' your spinach first, you'll need to squeeze it dry before you add it to the omelet, as the chief said, additions need to be dry. I prefer to not cook the spinach first and just chop it fairly fine, lending a nice fresh texture to the inside. You're doing well, kg, just keep up the good work. Eventually you'll be a pro, and there's nothing more satisfying than a perfectly cooked stuffed omelet.

Thanks for your encouragement! I love the idea of chopping the spinach. I threw it in whole and it just wilted slightly. I tried to cook some on the side the way I saw a chef do it on youtube, but it came out horrible. I put it in a pot with no water, covered it, and found it burnt a few minutes later :(
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Old 01-28-2014, 11:35 PM   #15
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Wilted spinach - you need to be fast, high heat, tablespoon cold water, handful of spinach and a tight fitting lid. Only 30 seconds and remove the lid stir and serve.

Omelets are not an easy thing, takes practice, you will have to eat a couple that are not prefect, but at least they still taste good!
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Old 01-28-2014, 11:47 PM   #16
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My omelette secret is to finish it under the broiler on high on the highest rack in the oven until it's just set then fold it and plate. Always perfect doneness, slightly oozy and the broiler makes it puff up a bit.
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Old 01-28-2014, 11:49 PM   #17
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Wilted spinach - you need to be fast, high heat, tablespoon cold water, handful of spinach and a tight fitting lid. Only 30 seconds and remove the lid stir and serve.

Omelets are not an easy thing, takes practice, you will have to eat a couple that are not prefect, but at least they still taste good!

Lol! As long as I'm cooking just for myself it's fine :)
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Old 01-28-2014, 11:50 PM   #18
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My omelette secret is to finish it under the broiler on high on the highest rack in the oven until it's just set then fold it and plate. Always perfect doneness, slightly oozy and the broiler makes it puff up a bit.

I haven't used my broiler since I've been in my new apartment. I'm afraid something will catch fire!
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Old 01-29-2014, 12:05 AM   #19
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When an Exec Chef is hiring a new cook for the kitchen, one of the first things he asks them to make is an omelet. A lot of wannabe chefs do not get past the omelet or hired. So don't be discouraged. It does take practice. There is only one Jacques Pepin.
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Old 01-29-2014, 12:08 AM   #20
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When an Exec Chef is hiring a new cook for the kitchen, one of the first things he asks them to make is an omelet. A lot of wannabe chefs do not get past the omelet or hired. So don't be discouraged. It does take practice. There is only one Jacques Pepin.

Wow I didn't know that it was considered such an advanced skill! Now I don't feel so bad :)
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