Indeed, the first. I prefer robust. It is a country dish and the second version
strikes me a what happens when you let the 'haut cuisine' mob loose on proper
food. Pale, colourlesss and delicate. It looks a bit insipid although the
texture looks interesting. I'll try that. The soft inner is essential, in both
kinds - if I add cheese I'll use a small amount, fold while the top is quite
wet and leave for a short time to allow the cheese to soften within - without
it setting completely.
He doesn't mention at least one vital thing - that the initial whisking is less
about mixing and more about getting air into it for the final texture. A small
balloon wire whisk is best. Adding just a little water to the mix is also
helpful and fresh eggs essential - supermarket eggs are often, old, stale and
slack and won't hold air.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher:
The SLR Compendium:
revised edition -
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7
On 21/01/2014, at 4:51 AM, Charles Geilfuss wrote:
> A rubbery omelette is no-go, but there are different ways to make one.
> Jacques Pepin very nicely demonstrates the two methods here:
>
> http://www.youtube.com/watch?v=57afEWn-QDg
>
> He also makes it look very easy.
>
> Charlie (who happens to prefer the first method)
--
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