Well, Betty, sounds like you need to come take a class! I always show how to make omelettes. There are variables, from the fats to the level of heat. Use more butter, let the pan get pretty hot but not scorching, and move fast. It's a 5 minute affair.
Yes, maybe! I mastered a lot of “cuisine quotidienne” the old-fashioned way, with Françoise Bernard as my guide, and then “Cuisine Actuelle”, starting with edition number 1 that I picked up in Albi. But omelettes have never been my strong point.
I'm with you. I don't bother with mussels when I'm not in France. Ditto for steak tartare.
My omelettes never come out the way I'm hoping...maybe a mix of oil and butter is the key? I usually use one or the other, but not both.
Well, Betty, sounds like you need to come take a class! I always show how to make omelettes. There are variables, from the fats to the level of heat. Use more butter, let the pan get pretty hot but not scorching, and move fast. It's a 5 minute affair.
Yes, maybe! I mastered a lot of “cuisine quotidienne” the old-fashioned way, with Françoise Bernard as my guide, and then “Cuisine Actuelle”, starting with edition number 1 that I picked up in Albi. But omelettes have never been my strong point.