How to make a Herb Omelette
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Date: 2020-05-11
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Comments and reviews: 10
Henry
I don't really understand how mixing them brings up the smoke point of the butter - wouldn't the butter part of the mixture still burn at the same temperature? I figured burning would be like boiling - if I put water into oil it still boils off at 100C, the oil doesn't increase the water's boiling point
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I don't really understand how mixing them brings up the smoke point of the butter - wouldn't the butter part of the mixture still burn at the same temperature? I figured burning would be like boiling - if I put water into oil it still boils off at 100C, the oil doesn't increase the water's boiling point
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T3hPapaBear
So confused. Don't mean to bring in the opinion of the competition, but Gordon Ramsay says that putting salt in right away is wrong, but that's what you did. I usually add a bit of cream/milk to my mixture to make it fluffier. Don't know if that helps or harms the eggs, but I like it.
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So confused. Don't mean to bring in the opinion of the competition, but Gordon Ramsay says that putting salt in right away is wrong, but that's what you did. I usually add a bit of cream/milk to my mixture to make it fluffier. Don't know if that helps or harms the eggs, but I like it.
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Carlos
Counterintuitively, adding a little bit of water, instead of milk makes a more fluffy omelet. 20 year old omelet making tip from Graham Kerr, the Galloping Gourmet. .and yes, since salt retains water, adding salt, during the cooking process, will dry out the omelet.
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Counterintuitively, adding a little bit of water, instead of milk makes a more fluffy omelet. 20 year old omelet making tip from Graham Kerr, the Galloping Gourmet. .and yes, since salt retains water, adding salt, during the cooking process, will dry out the omelet.
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NC
I noticed that the English and some New Englanders pronounce the h and lead with 'a'. Martha Stewart does this sometimes. I say it the same way you do. It's just another wrinkle in our English dialects I guess. The recipe looks good though.
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I noticed that the English and some New Englanders pronounce the h and lead with 'a'. Martha Stewart does this sometimes. I say it the same way you do. It's just another wrinkle in our English dialects I guess. The recipe looks good though.
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RainbowSmileQueen
One main reason to use butter and oil is so that the butter doesn't burn which can happen if the butter heats up for awhile and that way you get the lovely buttery flavour with a good temperature for cooking
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One main reason to use butter and oil is so that the butter doesn't burn which can happen if the butter heats up for awhile and that way you get the lovely buttery flavour with a good temperature for cooking
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Emil
That is absolutely dreadful. Between her kindergarten pedagogical voice and her interesting definition of a bit of butter, it's just for me and drops a solid table spoon of butter AND oil. oh it's just dreadful.
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That is absolutely dreadful. Between her kindergarten pedagogical voice and her interesting definition of a bit of butter, it's just for me and drops a solid table spoon of butter AND oil. oh it's just dreadful.
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Marimo
'a' stands in front if the 'h' is aspirated (like in hotel. Fun fact: depending on your accent pronunciation might vary, therefore there is no right or wrong. Generally: british 'a', american 'an'.
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'a' stands in front if the 'h' is aspirated (like in hotel. Fun fact: depending on your accent pronunciation might vary, therefore there is no right or wrong. Generally: british 'a', american 'an'.
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Ciprian
water and oil are not good friends and they don't help each other in trouble: ); butter and oil instead, are same family and they join forces in keeping highest burning point possible. !: )
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water and oil are not good friends and they don't help each other in trouble: ); butter and oil instead, are same family and they join forces in keeping highest burning point possible. !: )
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Heidi
oil has a higher smoke point (you can raise it to a high heat before it burns) than butter, so when you add oil to the butter it brings up the smoke point of the butter.
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oil has a higher smoke point (you can raise it to a high heat before it burns) than butter, so when you add oil to the butter it brings up the smoke point of the butter.
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JM
The French do that as well (they don't pronounce the h, but I would still say a herb, because the h tends to be a lot more pronounced in English than in French.
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The French do that as well (they don't pronounce the h, but I would still say a herb, because the h tends to be a lot more pronounced in English than in French.
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