Is there any more classic and simple egg dish than a perfectly made omelette? I would say no, and there are also innumerable ways people make them. Seemingly as many preperation methods as there things to stuff inside them. In an attempt to put an end to the argument of what exactly is the right way to make that perfect omelette...do you add milk or water? use a spatula? how hot should the pan be? what kind of pan should you use?...UK Guardian blogger/writer Felicity Cloake attempts to settle all arguments and answer all questions. Easier said than done, but her column on the UKG's Word of Mouth blog is a very interesting and entertaining bit of food fluff. Of another opinion on how to make a classic French omelette is Julia Child. Read Felicity's column first, then watch a real master at work in the video! BTW- love the point at about 3:10 where Julia get's a bit tongue tied. The French Chef at its unscripted finest!
Showing posts with label UK guardian. Show all posts
Showing posts with label UK guardian. Show all posts
Wednesday, June 09, 2010
The Omelette Explained
Is there any more classic and simple egg dish than a perfectly made omelette? I would say no, and there are also innumerable ways people make them. Seemingly as many preperation methods as there things to stuff inside them. In an attempt to put an end to the argument of what exactly is the right way to make that perfect omelette...do you add milk or water? use a spatula? how hot should the pan be? what kind of pan should you use?...UK Guardian blogger/writer Felicity Cloake attempts to settle all arguments and answer all questions. Easier said than done, but her column on the UKG's Word of Mouth blog is a very interesting and entertaining bit of food fluff. Of another opinion on how to make a classic French omelette is Julia Child. Read Felicity's column first, then watch a real master at work in the video! BTW- love the point at about 3:10 where Julia get's a bit tongue tied. The French Chef at its unscripted finest!
Saturday, January 09, 2010
Rooting around for winter inspiration
Looking for something new and different in this season of winter greens and the usual root vegetables, may I offer a word of advice: salsify! Which, as UK Guardian writer (who has one of those oh-so-British sounding names) Hugh Fearnley-Whittingstall says in this article in the UKG: "appear at a time when we're all wondering what else we could possibly do with a parsnip or how to reinvent the cabbage." I myself have never cooked with salsify, but after reading the article and the accompanying recipes, rest assured his salsify fritters will soon be gracing my table. Hm, winter suddenly seems much more interesting.....photo from the UK Guardian
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