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Old 01-29-2014, 10:12 PM   #41
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I got the same message. Must be because the omlet was made using U.S. measure and not available in metric counties. After all, we have metric chickens.
Interesting, I got the same message, can't get there from here either, and I'm in the States. Wonder if it's because I use the iPad.
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Old 01-29-2014, 10:19 PM   #42
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Strange all of you can't get it. I'm posting it again to see if it makes any difference.

How to Make an Omelet : Food Network
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Old 01-29-2014, 10:22 PM   #43
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Quote:
Originally Posted by Rocket_J_Dawg View Post
I got the same message. Must be because the omlet was made using U.S. measure and not available in metric counties. After all, we have metric chickens.
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Originally Posted by Dawgluver View Post
Interesting, I got the same message, can't get there from here either, and I'm in the States. Wonder if it's because I use the iPad.
It just knows who is Canadian and won't show it to us. I guess half Canadian counts.

I got an add on for FF that lets me watch stuff like Hulu and The Daily Show episodes, both of which I couldn't watch before I got the add on. It's called Media Hint.

https://addons.mozilla.org/en-US/fir...ntApp/?src=api

It doesn't even need to be configured. I've been told that Yanks use it to watch British stuff.
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Old 01-29-2014, 10:24 PM   #44
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Originally Posted by Kayelle View Post
Strange all of you can't get it. I'm posting it again to see if it makes any difference.

How to Make an Omelet : Food Network
Thanks for trying. That didn't work either.
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Old 01-29-2014, 10:36 PM   #45
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It just knows who is Canadian and won't show it to us. I guess half Canadian counts.
.
Great, so I'm discriminated against too, eh?

Are you using a "mobile device"? I'll try it on my work laptop tomorrow.
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Old 01-29-2014, 10:38 PM   #46
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How about an A. Brown omelet demo vid!

How to Make an Omelet : Food Network
This is the simplest technique I've seen. Looks like the flipping it onto the plate part would be challenging though.
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Old 01-29-2014, 11:20 PM   #47
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I watched Laura Calder do this Souffleed Spinach Omelette on her TV show and ran to the kitchen to try it. Was great fun since it is polar opposite of how I do it normally. I loved the fluffy texture and it looked fantastic - and four eggs seemed to feed two of quite easily.

If you're looking to experiment, give that one a whirl.
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Old 01-29-2014, 11:30 PM   #48
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Great, so I'm discriminated against too, eh?

Are you using a "mobile device"? I'll try it on my work laptop tomorrow.
I had no problem viewing it. I am on my desktop. I wonder if I send it from my desktop, if that will make a difference. Will be right back.

Okay, I am back. See if you can get it from my desktop.

How to Make an Omelet : Food Network
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Old 01-29-2014, 11:38 PM   #49
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I had no problem viewing it. I am on my desktop. I wonder if I send it from my desktop, if that will make a difference. Will be right back.

Okay, I am back. See if you can get it from my desktop.

How to Make an Omelet : Food Network
Nope, but thanks, Addie. I googled it, and was able to get it. I think we can't get it from the link on our mobile devices. When I googled the site from Safari, I could get it.

Thanks for trying, all!
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Old 01-30-2014, 12:05 AM   #50
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Thank you to Craig C for posting the omelet video, and to Kayelle for reposting it. I didn't have any problem viewing it.

I LOVE omelets and think they are the greatest thing for using up bits of veggies and such. Once you get the hang of flipping 1/3 of it over itself and using the pan to flip over the rest of it onto the plate, it's really pretty easy. The main thing, as others have said, is to move the cooked part slowly to the center of the pan while allowing the uncooked egg to have contact with the pan as well.

If the eggs are still shiny and somewhat soft when you transfer the omelet to the plate, it'll be perfect after a minute or two and not overdone.

I might have to cook an omelet tomorrow. I have some leftover asparagus and roasted red peppers that are calling it's name.
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Old 01-30-2014, 12:24 AM   #51
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Great, so I'm discriminated against too, eh?

Are you using a "mobile device"? I'll try it on my work laptop tomorrow.
Nope, using my laptop. I couldn't find it by Googling. Either my Google-fu is missing or I wasn't motivated enough.
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Old 01-30-2014, 08:32 AM   #52
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I had no problem pulling it up on my laptop.

Seeeeeya; Chief Longwind of the North
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Old 01-30-2014, 10:00 AM   #53
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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 like the extra "puffiness"
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Old 01-31-2014, 12:59 AM   #54
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Thank you to Craig C for posting the omelet video, and to Kayelle for reposting it. I didn't have any problem viewing it.

I LOVE omelets and think they are the greatest thing for using up bits of veggies and such. Once you get the hang of flipping 1/3 of it over itself and using the pan to flip over the rest of it onto the plate, it's really pretty easy. The main thing, as others have said, is to move the cooked part slowly to the center of the pan while allowing the uncooked egg to have contact with the pan as well.

If the eggs are still shiny and somewhat soft when you transfer the omelet to the plate, it'll be perfect after a minute or two and not overdone.

I might have to cook an omelet tomorrow. I have some leftover asparagus and roasted red peppers that are calling it's name.

Today I tried that...moving the cooked part to the middle. I still ended up having to put a lid on the pan because the eggs in the middle were not cooking even with medium high heat. Am I missing something?
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Old 01-31-2014, 07:52 AM   #55
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Today I tried that...moving the cooked part to the middle. I still ended up having to put a lid on the pan because the eggs in the middle were not cooking even with medium high heat. Am I missing something?
Is your pan warped?
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Old 01-31-2014, 07:55 AM   #56
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Is your pan warped?

Nope, not at all, and it's brand new.
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Old 01-31-2014, 12:14 PM   #57
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Today I tried that...moving the cooked part to the middle. I still ended up having to put a lid on the pan because the eggs in the middle were not cooking even with medium high heat. Am I missing something?
You must like your omelets dry, I don't. Remember that like meat, it continues to cook a little after it's folded and by the time it gets to the table.
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Old 01-31-2014, 12:21 PM   #58
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You must like your omelets dry, I don't. Remember that like meat, it continues to cook a little after it's folded and by the time it gets to the table.

Good reminder! I'm going to try folding the omelet when it's slightly wet and see how I like it.
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Old 01-31-2014, 12:37 PM   #59
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Tonight I tried making an omelet with spinach and gruyere, and I ran into some problems. The grated gruyere disappeared into the egg and didn't have that yummy oozy texture. Also, the bottom of the omelet came out crispy. I used my Simply Calphalon omelet pan on medium heat with a little melted butter. I waited until the egg was almost completely cooked before adding the grated gruyere. Would could have gone wrong?
You probably over cooked the omelette. The ooziness is partly the egg. Chefs call it "baveuse" - a French word meaning runny or sloppy (disgusting eh!).

In Margaret Costa's "Four Seasons Cookbook" (1970) she describes how trainee chefs in France were taught to make an omelette. It involved cooking the omelette on a back burner of the stove and holding the handle of the pan with the front burner on full blast under the trainee's wrist. If the trainee sustained a burn on his wrist the omelette was over cooked!

A properly cooked omelette shouldn't be crispy on the bottom, it shouldn't be turned over to cook the top (unless you are making a Spanish tortilla) and it shouldn't be solid (ditto above in brackets)

Ultimate French omelette | BBC Good Food

and

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Old 01-31-2014, 10:05 PM   #60
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You probably over cooked the omelette. The ooziness is partly the egg. Chefs call it "baveuse" - a French word meaning runny or sloppy (disgusting eh!).

In Margaret Costa's "Four Seasons Cookbook" (1970) she describes how trainee chefs in France were taught to make an omelette. It involved cooking the omelette on a back burner of the stove and holding the handle of the pan with the front burner on full blast under the trainee's wrist. If the trainee sustained a burn on his wrist the omelette was over cooked!

A properly cooked omelette shouldn't be crispy on the bottom, it shouldn't be turned over to cook the top (unless you are making a Spanish tortilla) and it shouldn't be solid (ditto above in brackets)

Ultimate French omelette | BBC Good Food

and


I noticed that Jacques' omelet was browned on the bottom, so the pan must be pretty hot.
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