This Is How To Make One Fancy AF Mushroom Omelette You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 9
Fennec
Really didn't look very good, to be honest. You cooked those scrambled eggs to death, the stripes didn't come out very strong or distinct at all, frankly wasn't aesthetically pleased with your choice to have them run parallel to the roll of your shell. And the shell was cracking apart because it had been way overcooked too. And that's after you editors used whatever movie magic possible to make it look more appetizing. Just really not impressed with your technique or how it came out.
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Really didn't look very good, to be honest. You cooked those scrambled eggs to death, the stripes didn't come out very strong or distinct at all, frankly wasn't aesthetically pleased with your choice to have them run parallel to the roll of your shell. And the shell was cracking apart because it had been way overcooked too. And that's after you editors used whatever movie magic possible to make it look more appetizing. Just really not impressed with your technique or how it came out.
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Tosh
Such a great video! And to those thinking it was a mistake to use a metal spoon with caviar, that's been debunked forever. It's silver that reacts to caviar. Stainless steel kitchen spoons for caviar are used by chefs routinely. The reason you hear Michelin chefs talk about wooden, plastic or mother of pearl spoons is because their restos often have sterling silver flatware and platters. FYI
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Such a great video! And to those thinking it was a mistake to use a metal spoon with caviar, that's been debunked forever. It's silver that reacts to caviar. Stainless steel kitchen spoons for caviar are used by chefs routinely. The reason you hear Michelin chefs talk about wooden, plastic or mother of pearl spoons is because their restos often have sterling silver flatware and platters. FYI
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Ronny
This is awesome! I can't wait to try this out. I'm always looking for ways to use fancy ingredients with humble ones. I was surprised by the color of the mushroom after cooked with the egg. It seemed faded. Modernist Cuisine at Home does the same striping technique and it looks much better (at least in the book. Any ideas what the difference is?
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This is awesome! I can't wait to try this out. I'm always looking for ways to use fancy ingredients with humble ones. I was surprised by the color of the mushroom after cooked with the egg. It seemed faded. Modernist Cuisine at Home does the same striping technique and it looks much better (at least in the book. Any ideas what the difference is?
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fattymoko
Chefs who appear slovenly, unkempt and greasy, especially if they scratch their face while cooking? Ugh. I'd rather have a softly cooked omelet stuffed with mushrooms and truffles than his Frankenstonian food. Unnecessary steps which end result make food look rubbery, dry and frou frou, just don't get my vote. This guy creeps me out.
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Chefs who appear slovenly, unkempt and greasy, especially if they scratch their face while cooking? Ugh. I'd rather have a softly cooked omelet stuffed with mushrooms and truffles than his Frankenstonian food. Unnecessary steps which end result make food look rubbery, dry and frou frou, just don't get my vote. This guy creeps me out.
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Adley
That is not a 'black truffle' aka tuber melanosporum. It's a 'summer truffle' or 'burgundy truffle' aka tuber aestivum var. aestivum or tuber aestivum var. uncinatum - which are considerably less interesting (and cheaper) than true black Perigord truffles.
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That is not a 'black truffle' aka tuber melanosporum. It's a 'summer truffle' or 'burgundy truffle' aka tuber aestivum var. aestivum or tuber aestivum var. uncinatum - which are considerably less interesting (and cheaper) than true black Perigord truffles.
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ladyshkspre
My friend called me a food snob a few weeks ago, a claim that I fervently denied. When he said he was going to deglaze that lovely pan of mushrooms with TAP WATER and I audibly gasped in horror, I realized my friend may have been right.
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My friend called me a food snob a few weeks ago, a claim that I fervently denied. When he said he was going to deglaze that lovely pan of mushrooms with TAP WATER and I audibly gasped in horror, I realized my friend may have been right.
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Bart
You probably should learn how to button your shirt correctly before you show us how to make an omelette, Gordon Ramsey. Who ties your shoelaces for you in the morning before you go to work?
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You probably should learn how to button your shirt correctly before you show us how to make an omelette, Gordon Ramsey. Who ties your shoelaces for you in the morning before you go to work?
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Clorox
can someone explain to me what is wrong with this video? I know very little about cooking, and this video seems totally believable to me. Why is everyone saying it's a troll video?
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can someone explain to me what is wrong with this video? I know very little about cooking, and this video seems totally believable to me. Why is everyone saying it's a troll video?
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Bogus
I love how had all of those 'expensive' mushrooms. I'm just setting here thinking I can literally go pick 3 of those chanterelle, morel, and oyster yep.
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I love how had all of those 'expensive' mushrooms. I'm just setting here thinking I can literally go pick 3 of those chanterelle, morel, and oyster yep.
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