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Omelet Techniques
I wanted to post a reply to the "How do you make an omelet" thread but
could not figure out how to do it. The best omelets I've ever personally seen made were at a chain of restaurants called Waffle House. They're common in the South, but moving into the north as well. (I suspect that their omelet expertise originally came from New Orleans.) I was just overjoyed to find two in Ohio where I can stop in while on vacation. I hadn't been in one in years. Anyway, a chef there explained his technique to me. They use a bare aluminum omelet pan, no non-stick coating. Each morning they season the pan by polishing it with steel wool and then heating shortning in it very hot, and letting it cool. I'm told this achieves a better non-stick surface than teflon, and it lasts all day. Being in a hurry, they don't thin their eggs with water, but they do whip a lot of air into them with a blender. They cook in vegetable shortning, essentially a commercial version of Crisco. They use quite a bit of it, and a very hot flame. When the eggs go in, they puff up. Because the pan is so non-stick, the chef can shake the pan a little and the cooked portion will float up on top of the uncooked egg, which runs underneath and cooks in turn. Add any toppings such as bacon or ham, give it one flip, throw on the cheese and fold it over. It takes an incredibly short period of time, and is untouched by human hands or spatulas. It's an incredibly fluffy omelet. I tried some while I was on vacation because I had access to a thirty-year-old aluminum omelet pan, and they came out almost as good as the ones at Waffle House. (I didn't have access to a gas burner, alas.) The problem is now that I'm at home, I'm having trouble finding a bare aluminum omelet pan. Mine are non-stick, and they're not non-stick enough. I know that from experience. I can get bare stainless steel, but I'm not sure that it will season the way alumninum does. (Anyone know one way or the other?) The absolute best omelet pans are copper, but they cost an arm and a leg. Anyone know where I can get a bare aluminum omelet pan? |
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Any restaurant supply store will have them (Along with TONS of other goodies
you'll covet). |
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Any restaurant supply store will have them (Along with TONS of other goodies
you'll covet). |
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I've discovered one can actually season a stainless skillet to do a decent
job. The technique I learned, using aluminum, is to start with about 1/4" of oil in the pan, high heat, swirling to cover the sides. Pour off the oil into a side pan and return the seasoning pan to the heat... after it is almost smoking but not yet browning, return the surplus oil. Repeat the procedure several times, finally pouring out all the surplus oil. You'll have a thick glaze on the surface eggs will slide over. I was amazed the first time I saw just how non-stick a non-non-stick pan can be seasoned to. One problem with stainless is it often has hot spots Restuarant supply houses carry bare aluminum cookware, with removable hard rubber handle insulators, so they can be used for oven finishing when needed. |
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I've discovered one can actually season a stainless skillet to do a decent
job. The technique I learned, using aluminum, is to start with about 1/4" of oil in the pan, high heat, swirling to cover the sides. Pour off the oil into a side pan and return the seasoning pan to the heat... after it is almost smoking but not yet browning, return the surplus oil. Repeat the procedure several times, finally pouring out all the surplus oil. You'll have a thick glaze on the surface eggs will slide over. I was amazed the first time I saw just how non-stick a non-non-stick pan can be seasoned to. One problem with stainless is it often has hot spots Restuarant supply houses carry bare aluminum cookware, with removable hard rubber handle insulators, so they can be used for oven finishing when needed. |
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Isaac Wingfield wrote:
> In article > , > (Graham Toquer) wrote: > >> Anyone know where I can get a bare >> aluminum omelet pan? > > One of those "not-quite non-stick enough" ones, plus steel wool and > elbow grease? > > Isaac Are you suggesting the OP use steel wool on a pan with non-stick coating to remove the non-stick coating? Jill |
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Isaac Wingfield wrote:
> In article > , > (Graham Toquer) wrote: > >> Anyone know where I can get a bare >> aluminum omelet pan? > > One of those "not-quite non-stick enough" ones, plus steel wool and > elbow grease? > > Isaac Are you suggesting the OP use steel wool on a pan with non-stick coating to remove the non-stick coating? Jill |
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"Graham Toquer" > wrote in message
m... > I wanted to post a reply to the "How do you make an omelet" thread but > could not figure out how to do it. The best omelets I've ever > personally seen made were at a chain of restaurants called Waffle > House. They're common in the South, but moving into the north as > well. (I suspect that their omelet expertise originally came from New > Orleans.) I was just overjoyed to find two in Ohio where I can stop > in while on vacation. I hadn't been in one in years. > > Anyway, a chef there explained his technique to me. They use a bare > aluminum omelet pan, no non-stick coating. Each morning they season > the pan by polishing it with steel wool and then heating shortning in > it very hot, and letting it cool. I'm told this achieves a better > non-stick surface than teflon, and it lasts all day. > > Being in a hurry, they don't thin their eggs with water, but they do > whip a lot of air into them with a blender. They cook in vegetable > shortning, essentially a commercial version of Crisco. They use quite > a bit of it, and a very hot flame. When the eggs go in, they puff up. > Because the pan is so non-stick, the chef can shake the pan a little > and the cooked portion will float up on top of the uncooked egg, which > runs underneath and cooks in turn. Add any toppings such as bacon or > ham, give it one flip, throw on the cheese and fold it over. It takes > an incredibly short period of time, and is untouched by human hands or > spatulas. It's an incredibly fluffy omelet. > > I tried some while I was on vacation because I had access to a > thirty-year-old aluminum omelet pan, and they came out almost as good > as the ones at Waffle House. (I didn't have access to a gas burner, > alas.) > > The problem is now that I'm at home, I'm having trouble finding a bare > aluminum omelet pan. Mine are non-stick, and they're not non-stick > enough. I know that from experience. I can get bare stainless steel, > but I'm not sure that it will season the way alumninum does. (Anyone > know one way or the other?) The absolute best omelet pans are copper, > but they cost an arm and a leg. Anyone know where I can get a bare > aluminum omelet pan? I have one of those aluminum pans, 30 years old! Still works great. Try a restaurant supply store. Cooking an omelet in veg shortening seems like sacrilege to me - use butter! -- Peter Aitken Remove the crap from my email address before using. |
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"Graham Toquer" > wrote in message
m... > I wanted to post a reply to the "How do you make an omelet" thread but > could not figure out how to do it. The best omelets I've ever > personally seen made were at a chain of restaurants called Waffle > House. They're common in the South, but moving into the north as > well. (I suspect that their omelet expertise originally came from New > Orleans.) I was just overjoyed to find two in Ohio where I can stop > in while on vacation. I hadn't been in one in years. > > Anyway, a chef there explained his technique to me. They use a bare > aluminum omelet pan, no non-stick coating. Each morning they season > the pan by polishing it with steel wool and then heating shortning in > it very hot, and letting it cool. I'm told this achieves a better > non-stick surface than teflon, and it lasts all day. > > Being in a hurry, they don't thin their eggs with water, but they do > whip a lot of air into them with a blender. They cook in vegetable > shortning, essentially a commercial version of Crisco. They use quite > a bit of it, and a very hot flame. When the eggs go in, they puff up. > Because the pan is so non-stick, the chef can shake the pan a little > and the cooked portion will float up on top of the uncooked egg, which > runs underneath and cooks in turn. Add any toppings such as bacon or > ham, give it one flip, throw on the cheese and fold it over. It takes > an incredibly short period of time, and is untouched by human hands or > spatulas. It's an incredibly fluffy omelet. > > I tried some while I was on vacation because I had access to a > thirty-year-old aluminum omelet pan, and they came out almost as good > as the ones at Waffle House. (I didn't have access to a gas burner, > alas.) > > The problem is now that I'm at home, I'm having trouble finding a bare > aluminum omelet pan. Mine are non-stick, and they're not non-stick > enough. I know that from experience. I can get bare stainless steel, > but I'm not sure that it will season the way alumninum does. (Anyone > know one way or the other?) The absolute best omelet pans are copper, > but they cost an arm and a leg. Anyone know where I can get a bare > aluminum omelet pan? I have one of those aluminum pans, 30 years old! Still works great. Try a restaurant supply store. Cooking an omelet in veg shortening seems like sacrilege to me - use butter! -- Peter Aitken Remove the crap from my email address before using. |
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"Graham Toquer" <snipping great stuff...> > > The problem is now that I'm at home, I'm having trouble finding a bare > aluminum omelet pan. Mine are non-stick, and they're not non-stick > enough. I know that from experience. I can get bare stainless steel, > but I'm not sure that it will season the way alumninum does. (Anyone > know one way or the other?) The absolute best omelet pans are copper, > but they cost an arm and a leg. Anyone know where I can get a bare > aluminum omelet pan? ============ Here's a wacky thought - maybe you could contact Waffle House and see if they'll sell/order you one. <shrug> Worth a shot - especially since you already know that they're perfect for what you want! Cyndi |
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(Graham Toquer) wrote:
> >The problem is now that I'm at home, I'm having trouble finding a bare > aluminum omelet pan. Why would you want some wussy newbie-cook aluminum omelet pan... Omelets are typically cooked in *carbon steel* pans... widely available and in many sizes, inexpensive, easy to season, light weight. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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(Graham Toquer) wrote:
> >The problem is now that I'm at home, I'm having trouble finding a bare > aluminum omelet pan. Why would you want some wussy newbie-cook aluminum omelet pan... Omelets are typically cooked in *carbon steel* pans... widely available and in many sizes, inexpensive, easy to season, light weight. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Isaac Wingfield wrote in message ... >In article > , > (Graham Toquer) wrote: > >> Anyone know where I can get a bare >> aluminum omelet pan? > >One of those "not-quite non-stick enough" ones, plus steel wool and >elbow grease? > >Isaac am i the only one who has no problem cooking eggs in cast iron and stainless steel? -- saerah TANSTAAFL "I always thought instead of social reforms, since conservatives love guns so much we should have an "arm the poor" program. Mandatory assault rifles for everyone!! Then you might start to see some honest politics." -carl sherman |
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Isaac Wingfield wrote in message ... >In article > , > (Graham Toquer) wrote: > >> Anyone know where I can get a bare >> aluminum omelet pan? > >One of those "not-quite non-stick enough" ones, plus steel wool and >elbow grease? > >Isaac am i the only one who has no problem cooking eggs in cast iron and stainless steel? -- saerah TANSTAAFL "I always thought instead of social reforms, since conservatives love guns so much we should have an "arm the poor" program. Mandatory assault rifles for everyone!! Then you might start to see some honest politics." -carl sherman |
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>Cooking an omelet in veg shortening seems like sacrilege to me - use butter!
I prefer bacon grease. I use a non-stick pan with a glass lid, and once I pour the three whipped eggs into the pan I put the lid on and let it cook for 90 seconds to 2 minutes so the steam and heat released will be captured by the lid and help cook the top. Once the top is cooked, I add the ingredients, and be sure not to add too much filling. then flip it over and let it cook a minute or so to melt the cheese. Michael O'Connor - Modern Renaissance Man "The likelyhood of one individual being right increases in a direct proportion to the intensity with which others try to prove him wrong." |
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> Restaurant supply store.
I researched restaurant supplies on the Internet and it appears that I can get what I want. Thanks for that idea. |
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> Being in a hurry, they don't thin their eggs with water, but they do
> whip a lot of air into them with a blender. They cook in vegetable > shortning, essentially a commercial version of Crisco. They use quite > a bit of it, and a very hot flame. When the eggs go in, they puff up. > Because the pan is so non-stick, the chef can shake the pan a little > and the cooked portion will float up on top of the uncooked egg, which > runs underneath and cooks in turn. Add any toppings such as bacon or > ham, give it one flip, throw on the cheese and fold it over. It takes > an incredibly short period of time, and is untouched by human hands or > spatulas. It's an incredibly fluffy omelet. > Season a 6 or 8 inch cast inron skillet. They are very cheap. heat the pan on medium add the oil and away you go. Just like the restaurant. You don't need a gas burner. Yoy need a hot pan which means you turn on the burner, pan on top and then take the eggs from the fridge to beat, etc. The pan has to be hot enough. Eggs don't know if they are being cooked by gas or electricity. |
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I've ordered from Acemart a bunch of times. They have a lot of
aluminum pans. Here is a sample: https://www.acemart.com/merchant.mv?...od e=G8-3-5-1 Good luck! |
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Jimmy G wrote: > Any restaurant supply store will have them (Along with TONS of other goodies > you'll covet). You were right on both counts. I got a bare aluminum pan for ELEVEN BUCKS. And there was LOTS of other great stuff there. Still not quite up to Waffle House standards, but working on it. |
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Jimmy G wrote: > Any restaurant supply store will have them (Along with TONS of other goodies > you'll covet). You were right on both counts. I got a bare aluminum pan for ELEVEN BUCKS. And there was LOTS of other great stuff there. Still not quite up to Waffle House standards, but working on it. |
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> wrote in message
oups.com... > > Jimmy G wrote: > > Any restaurant supply store will have them (Along with TONS of other > goodies > > you'll covet). > > You were right on both counts. I got a bare aluminum pan for ELEVEN > BUCKS. And there was LOTS of other great stuff there. Still not quite > up to Waffle House standards, but working on it. > I am not trying to give you a hard time, but I feel obliged to point out that on a scale of 1 to 10, Waffle House omelets are somewhere around a 3. Actually, you might be happy to kearn this because it means you have a whole world of omelet excellence to ecxplore. -- Peter Aitken Remove the crap from my email address before using. |
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I got myself a pan at a local restaurant supply store for eleven bucks.
Still working on equalling Waffle House quality, but I'm getting there. For my latest attempt I tried seasoning the pan with extra light olive oil instead of crisco. That seemed to do MUCH better. There are a couple of other things I intend to try. I saw somewhere that one of the French secrets to Omelets is tiny pieces of butter in the Omelet batter. I've also heard of putting a little cornstarch in the batter for an emulsifier. |
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I got myself a pan at a local restaurant supply store for eleven bucks.
Still working on equalling Waffle House quality, but I'm getting there. For my latest attempt I tried seasoning the pan with extra light olive oil instead of crisco. That seemed to do MUCH better. There are a couple of other things I intend to try. I saw somewhere that one of the French secrets to Omelets is tiny pieces of butter in the Omelet batter. I've also heard of putting a little cornstarch in the batter for an emulsifier. |
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I'm a fan of adding melted butter or cream to the eggs. I don't like
milk or water added. I also don't leave my omelet alone until it's pretty much done cooking, but I've never had a waffle house omelet, so maybe I would convert! I'll have to try one on my next road trip. |
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"Isaac Wingfield" > wrote in message
... > In article . com>, > wrote: > > > I got myself a pan at a local restaurant supply store for eleven bucks. > > Still working on equalling Waffle House quality, but I'm getting > > there. For my latest attempt I tried seasoning the pan with extra > > light olive oil instead of crisco. That seemed to do MUCH better. > > There are a couple of other things I intend to try. I saw somewhere > > that one of the French secrets to Omelets is tiny pieces of butter in > > the Omelet batter. I've also heard of putting a little cornstarch in > > the batter for an emulsifier. > > > > Add about one tablespoon of cold water per egg when you beat them up. Do > not use milk; it toughens the omelette. > > Isaac False - milk gives better results than water. See www.pgacon.com/kitchenmyths.htm -- Peter Aitken Remove the crap from my email address before using. |
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"Isaac Wingfield" > wrote in message
... > In article > , > "Peter Aitken" > wrote: > > > "Isaac Wingfield" > wrote in message > > ... > > > In article . com>, > > > wrote: > > > > > > > I got myself a pan at a local restaurant supply store for eleven bucks. > > > > Still working on equalling Waffle House quality, but I'm getting > > > > there. For my latest attempt I tried seasoning the pan with extra > > > > light olive oil instead of crisco. That seemed to do MUCH better. > > > > There are a couple of other things I intend to try. I saw somewhere > > > > that one of the French secrets to Omelets is tiny pieces of butter in > > > > the Omelet batter. I've also heard of putting a little cornstarch in > > > > the batter for an emulsifier. > > > > > > > > > > Add about one tablespoon of cold water per egg when you beat them up. Do > > > not use milk; it toughens the omelette. > > > > > > Isaac > > > > False - milk gives better results than water. See > > www.pgacon.com/kitchenmyths.htm > > Well, that site and Michael Field disagree -- and I know which one I'd > give credence to. > > Isaac There's always the drastic step of trying both and seeing for yourself as I have done. -- Peter Aitken Remove the crap from my email address before using. |
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"Isaac Wingfield" > wrote in message
... > In article > , > "Peter Aitken" > wrote: > > > "Isaac Wingfield" > wrote in message > > ... > > > In article . com>, > > > wrote: > > > > > > > I got myself a pan at a local restaurant supply store for eleven bucks. > > > > Still working on equalling Waffle House quality, but I'm getting > > > > there. For my latest attempt I tried seasoning the pan with extra > > > > light olive oil instead of crisco. That seemed to do MUCH better. > > > > There are a couple of other things I intend to try. I saw somewhere > > > > that one of the French secrets to Omelets is tiny pieces of butter in > > > > the Omelet batter. I've also heard of putting a little cornstarch in > > > > the batter for an emulsifier. > > > > > > > > > > Add about one tablespoon of cold water per egg when you beat them up. Do > > > not use milk; it toughens the omelette. > > > > > > Isaac > > > > False - milk gives better results than water. See > > www.pgacon.com/kitchenmyths.htm > > Well, that site and Michael Field disagree -- and I know which one I'd > give credence to. > > Isaac There's always the drastic step of trying both and seeing for yourself as I have done. -- Peter Aitken Remove the crap from my email address before using. |
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>Mine are non-stick, and they're not non-stick
>enough. Even non-stick pans need to be seasoned from time to time. Especially if you clean them in a dishwasher which pretty much means every time you wash them. The procedure is slightly different because you don't need to heat the pan to season. Fold a paper towel and put a small amount of vegitable oil (I use canola) in the pan and with the towel give it a good coat. Wipe away excess oil and you are seasoned. Dan |
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>Mine are non-stick, and they're not non-stick
>enough. Even non-stick pans need to be seasoned from time to time. Especially if you clean them in a dishwasher which pretty much means every time you wash them. The procedure is slightly different because you don't need to heat the pan to season. Fold a paper towel and put a small amount of vegitable oil (I use canola) in the pan and with the towel give it a good coat. Wipe away excess oil and you are seasoned. Dan |
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Katra > wrote:
>Just found the perfect pan at the local grocery store. ;-) > >It's non-stick and HINGED in the middle!!! You essentially have two >connected pans so you put 1/2 of your whisked egg in either side and >manipulate it with a nylon spatula until it's cooked enough. Add your >filling and cheese to one side, then just "fold" the pan over which >drops the perfect other half of the omelet on top. Good Lord, that's not an omlet, it's an egg sandwich. A simple, basic (not "French") omlet is so easy to fold. Grab the handle of the pan "underhanded" (exact opposite of the way you normally grip a pan), hold up a plate, slide the omlet halfway onto the plate, then use the edge of the pan to fold the other half over the first. It may sound weird, but if you try it once, it's as simple as breathing. |
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Katra > wrote:
>Just found the perfect pan at the local grocery store. ;-) > >It's non-stick and HINGED in the middle!!! You essentially have two >connected pans so you put 1/2 of your whisked egg in either side and >manipulate it with a nylon spatula until it's cooked enough. Add your >filling and cheese to one side, then just "fold" the pan over which >drops the perfect other half of the omelet on top. Good Lord, that's not an omlet, it's an egg sandwich. A simple, basic (not "French") omlet is so easy to fold. Grab the handle of the pan "underhanded" (exact opposite of the way you normally grip a pan), hold up a plate, slide the omlet halfway onto the plate, then use the edge of the pan to fold the other half over the first. It may sound weird, but if you try it once, it's as simple as breathing. |
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In article >,
(TheAlligator) wrote: > Katra > wrote: > > >Just found the perfect pan at the local grocery store. ;-) > > > >It's non-stick and HINGED in the middle!!! You essentially have two > >connected pans so you put 1/2 of your whisked egg in either side and > >manipulate it with a nylon spatula until it's cooked enough. Add your > >filling and cheese to one side, then just "fold" the pan over which > >drops the perfect other half of the omelet on top. > > Good Lord, that's not an omlet, it's an egg sandwich. A simple, basic > (not "French") omlet is so easy to fold. Grab the handle of the pan > "underhanded" (exact opposite of the way you normally grip a pan), > hold up a plate, slide the omlet halfway onto the plate, then use the > edge of the pan to fold the other half over the first. It may sound > weird, but if you try it once, it's as simple as breathing. But then you can't melt additional cheese on top! :-) That is a very important thing to both me and dad... Once I "fold" the omelet over, I can sprinkle some extra cheese on top, close the 1/2 pan over and let it melt for a minute or two before serving. I guess if I had a "real" omelet pan I could try that, but I don't... Thanks tho'! -- K. Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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In article >,
(TheAlligator) wrote: > Katra > wrote: > > >Just found the perfect pan at the local grocery store. ;-) > > > >It's non-stick and HINGED in the middle!!! You essentially have two > >connected pans so you put 1/2 of your whisked egg in either side and > >manipulate it with a nylon spatula until it's cooked enough. Add your > >filling and cheese to one side, then just "fold" the pan over which > >drops the perfect other half of the omelet on top. > > Good Lord, that's not an omlet, it's an egg sandwich. A simple, basic > (not "French") omlet is so easy to fold. Grab the handle of the pan > "underhanded" (exact opposite of the way you normally grip a pan), > hold up a plate, slide the omlet halfway onto the plate, then use the > edge of the pan to fold the other half over the first. It may sound > weird, but if you try it once, it's as simple as breathing. But then you can't melt additional cheese on top! :-) That is a very important thing to both me and dad... Once I "fold" the omelet over, I can sprinkle some extra cheese on top, close the 1/2 pan over and let it melt for a minute or two before serving. I guess if I had a "real" omelet pan I could try that, but I don't... Thanks tho'! -- K. Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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