Jacques Pepin omelette omelet

210BoxClock Says:

May 2, 2012 - Everyone "cringing" at Pepin using a fork should know he's using hard anodized aluminum, not teflon. The aluminum can stand up to metal utensils without chipping or peeling. I think he might know what he's doing after over 50 years in the food industry.

Kidzilla99 Says:

May 2, 2012 - I cringed each time he said "plate" instead of "skillet." How can this guy call himself a linguist?

buddhalove88 Says:

May 3, 2012 - that was actually really informative

debuquis Says:

May 7, 2012 - Show....WOW

RacetSmith Says:

May 9, 2012 - mmmmmm, i find myself subsituting butter with coconut oil! DELICIOUS!

tsurutom Says:

May 11, 2012 - I don't get it. As far as I know, that is exactly what happens when you heat it, isn't it? So it's basically the goal anyway. Also, apparently you need a very high concentration of salt to have any observable effect at all. Considering that salting the egg while raw is the ONLY way to distribute the salt evenly, there is really no other option. Am I wrong?

eggiliciousness Says:

May 11, 2012 - It denatures in a different way. Salt denatures it through electrostatic interactions, heat denatures it through kinetic disruptions. A little salt can have a noticeable effect so I find its best to salt it at the end

tsurutom Says:

May 11, 2012 - Hmm, interesting. So can you tell me what exactly the effect would be or how I would notice the difference? Just in texture?

eggiliciousness Says:

May 11, 2012 - without salt it is firmer and more gelatine like. With salt it takes on a slightly watery texture that dries out more when you cook it.Its not a massive difference but it is noticeable

LapisGarter Says:

May 11, 2012 - There's no such thing as too much butter.

JEANDEFLORETTE30 Says:

May 12, 2012 - ça c'est une véritable omelette Française selon notre tradition de gourmet , Bravo Monsieur ..

kakteed Says:

May 13, 2012 - I would. Can't live life scared of everything, right?

frogmortonjr Says:

May 13, 2012 - A metal fork with a non-stick pan is not proper. Nonstick pans are toxic.

frogmortonjr Says:

May 13, 2012 - Omelets are historically cooked in cast iron!

bastornamet Says:

May 14, 2012 - Will try it this way next time, I ated Perkins's awesome Omelets, really great (Use $150 Perkins's Gift Card at grabfreestuff.info<

binary0101code Says:

May 17, 2012 - Anodized aluminum is slightly more durable than Teflon (because it's not coated), but still - it's not immune to a metal fork. If you use it this way you need a new pan every year. Apparently Pepin can afford it.

licho3440 Says:

May 19, 2012 - Chuck Norris tells non-stick pans whose boss with a metal fork.

blissyp00 Says:

May 20, 2012 - the second french omelette looks fantastic

MyCrummyApartment Says:

May 20, 2012 - I could listen to Jacque all day long... I liked the looks of the second omelette, except for how runny it was. We Canadians prefer our eggs cooked, but I like how it's folded into a canoe shape. I do the same in my omelette video, but show how to make it easier for normal schmucks to do it.

MyCrummyApartment Says:

May 20, 2012 - Good point. I was cringing a little when heard the fork rubbing on the surface...

XnarcotiX04 Says:

May 26, 2012 - practice makes perfect

gurkis35 Says:

May 26, 2012 - I don't doubt. I was cringing when he was scrapping that pan :S

TheGodDarnit Says:

May 26, 2012 - omlette du fromage?

newbowner Says:

May 26, 2012 - Ahh, the good 'ole days.

tehgreatist Says:

May 26, 2012 - NO HE DOESNT