Cooking Perfect Omelettes with Adam Savage (and Traci Des Jardins!)
Вставка
- Опубліковано 13 бер 2013
- Adam's not-so-secret passion is cooking, and his specialty is eggs. We pay a visit to his kitchen to watch Adam prepare his favorite breakfast, and are joined by a surprise guest to discuss the best way to cook a delicious omelette!
#AdamSavage #TraciDesJardins - Навчання та стиль
Watch Traci show Adam how to cook the meat-free Impossible Burger here: ua-cam.com/video/TF9bf9uKQQk/v-deo.html
12:47 - I love how she just flicks a piece of egg over the pan and down onto adams stove, going "fuck it, adam has to clean this up later - this shot has to look perfect for the cameras"
+BenRangel " "Just gonna make the omelette look neat and tidy, yeah just gently toss that little shit out into there - who gives a fuck lel"
+Nathan Cloud of course he does lol, he isnt rich
+mentosnoob Nah, his net worth is only $8 million to be rich he;d have to be worth $8 mil. plus $1 dollar. lol
people with 8 million $ cant afford a constant maid
+mentosnoob Then, I'll tell my brother and his wife they can't afford a "constant" maid on $150k per yr. income and to dismiss her. lol
This is the perfect format for amateur cooks. The common way that most people would do it then a more professional way, then applying what was learned. I would love to see this type of video come back.
This just seems weird. He should use the hot barrel of an MP 5 submachine gun that just fired 5,000 rounds to cook the omelette. Then, use an air cannon to shoot the finished omelette THROUGH Gordon Ramsey to test the penetration capabilites of brunch dishes.
That's what you would expect if this channel was Mythbusters, but it's not.
Bernard Manansala No shit Mr. Obvious.
Well I just wanted to point it out cuz obviously you need it to be pointed out.
Welcome to the Internet my friend.
It's not a Mythbusters episode. No shit. You have the sense of humor of a paper bag. I bet you wrote your first comment even before you finished reading mine. Your pathetic inferiority complex forces you to point out things so you can feel normal, or smart. Please enjoy the rest of your life where you will always be the awkward asshole who never gets jokes and noone wants to be around.
Wow...
Just wow...
Good Day Sir
watched it like 50%, felt like i had to make an omelette now, went into the kitchen, made an omelett, came back and watched the other 50% of it while eating... perfect :D
Damn.. This is exactly what i have just done.
I just came back with a fresh made omelette.
Sea Oh I also just did this.
I like how active ya'll are
That's the way to do it
Maybe that was before you saw how she did it... I'd imagine some people would feel a little disappointed that they didn't wait a bit longer to see a different method they could have tried.
"may I"- always makes me feel Adam is always the gentleman :)
wattuser Kasso one thing I love about Tested is you see an interesting side of Adam, he is so intelligent but also so curious and willing to learn or discuss or even teach. He's such an interesting person
"Two tablespoons of butter tend to help." - Amen.
I want to die as opposed to her heart probably exploding soon.
Fresh M3
Lol
Normal french egg has a shit more butter!
The more butter, the better!
Yeah, tend to help Cardiologists keep their job.
There is no such thing as too thick an omlette, or too much meat or cheese in one. Cooking is a very personal thing, and just because someone else says it should be done one way, doesn't mean you can't do it your own way!! I tend to use 3 eggs for my omelettes, and then use some queso fresco (my favorite cheese), and either some good chorizo or a good amount of leftover steak/chicken I usually have in the fridge. But to each their own, just learn how to make a plain omelette, then the skies the limit ;)
I like troll fresco
Oh and sadly you are a bit on the old and moldy side, so we'll have to find a better one!
en.m.wikipedia.org/wiki/Queso_blanco
Corey...steak in omelette....!!! Please don't tell me you add garlic to apple pie too.........
pdmcwywh and what's wrong with steak, or any protein for that matter in an omelette? I've used everything from sausage, to leftover Taco meat, to steak, to chicken, to even some leftover lamb once (which worked surprisingly well).
You might not like it, but that's perfectly fine with me. As my post was meant to point out, it's about what YOU like and enjoy, not what someone else tells you you SHOULD enjoy.
Corey Eacret Corey, sure you can put in whatever you want.....I was just making an attempt at humour......we English can be a bit caustic with our humour!
That said, I think there are disciplines in cookery that have arisen for good reason, certain ingredients complement each other more than others - rather like good design. Somethings work and others dont. And some dishes work because of the skill and history behind them.
Of course there is no accounting for taste and I am sure a 6 egg omelette with potatoes, bacon, peppers, onion and chilli would taste fantastic around a camp fire after a 10 mile hike and who would care if it was a huge pile in a bowl rather than a perfectly presented pale yellow tube.....
But, an omelette, is an omelette, it is a simple classic French dish cooked at best to perfection. Its not a frittata or a scrambled egg.....
Did you know that in Naples, if a restaurant shows that it belongs to the Neapolitan Pizza Association it has to abide by the rules - only around 6 pizzas are officially recognized.....Margherita, Ai funghi, white pizza (no tomatoes) Parma ham and a seafood one - cant recall the name. Maybe a four cheese pizza. If you start adding chicken and sweetcorn and ground beef.......you loose your affiliation. I kind of like that. Its the way I feel about omelette - but I would certainly not loose any sleep over it!
Another great example is the hot, sour, salty, sweet discipline of Asian cuisine. A friend of mine cooked up what he said was a Thai soup - which started off well, but then he added smoked haddock and some bacon.......it was frankly disgusting and for good reason.....lemon grass and lime leaves don't work with bacon and smoked fish - they clash.
Classic influences and traditions come from a root appreciation of how ingredients work and whilst yep - you can can put what on earth you want with 3 eggs and call it an omelette.....its not IMO an omelette if its got steak and beans and taco meat in it.
Its a bit like putting steak Tartar on the menu and instead of serving raw ground fillet steak, cooking it with a poached egg on top. Its steak and egg, but its not steak Tartar......
Enjoy your eggs however you make them!
I've heard, while I was in culinary classes, that you should crack an egg on a flat hard surface. It was stated that this method, rather than a lip of a bowl or edge of a counter, will produce less shrapnel and a cleaner fracture line for bifurcation.
It varies. Corner cracks will often break the yolks, flat cracks keep them whole.
yes, I’ve been taught that as well. It also makes it less likely that the eggshell (which can have fecal bacteria on it) will contaminate the egg
Why aren't all cooking channels as informative as this. Like I know this isn't exactly Testeds scene but it's so informative!
I would kill for the last name Savage
+akaDM I believe you can change your last name, so no need to kill for it.
+BOUNAIM Hamza lol ok
+DM How savage.
+DM You can always change your name if it means that much.
+BOUNAIM Hamza its not as cool if you weren't born with that last name
Two of my favorite things together. Adam Savage and cooking. Love it.
I watch for Adam. I don't even care what it is he's doing.
first time ive seen a chase h beside myself
Me too 😂
How come all of Adam's activities are "one of my favorite activities" and how come most of his collectables are "one of my most favorite object in the world"? This guy is living the dream, permanently.
I'll say. Dude enjoys the hell out of life.
OMG... Tested has a food series??? I have a whole new appreciation for this channel...
I wish there were more cooking videos with Adam.
This one was satisfying to watch, at least for me
i use 8 omlettes for my eggs first i beat my kids until they get air pockets in them..i like to call them bruises....then i take the omlettes and put them on a skillet on a medium high heat for about 4 hours..i usually take this time to call my insurance agent and review my policies...After i come back my house is usually burned to ashes and thats where the insurance agent comes in! so i let the fire cool for 10 mins and then i call my insurance agent and ask what life insurance policies i have out on my roomies..After we go over that i call 911 and they put out the fire pronounce my roomies dead i become rich and there you go eggs in 5 hours
Had a great laugh thanks to this comment.
This was a product of being real high while watching egg cooking videos...why do i like watching the egg cook when im high...WHY?!
Zachary White You need to get high more often
***** HAHAHA DRUGS AMIRITE??!
Zachary White I'm glad there's someone else out there who knows how to party.
Did anyone else notice how much hot sauce was in the backgr
Adam buys things in bulk hahaha
but shit it was 99 cents
> buys in bulk to save money
> then wastes that money on manicures for the chickens
Yah, and also the dog chillin by the window as well.
Mineplayer2119
product placement
I recently found out Adam savage is on a youtube channel and how happy this has made me is a feeling out of this world - please make more cooking with adam videos!
Mr.Savage's enthusiasm is so genuine and pure that it can't be anything other than infectious!!!
I got about 2/3 into the video and then I paused it to go down stairs to make myself an omelette and then watched the rest of the video while eating it. Yum.
Just cooked my first omlette! It tasted delicious. I only had cheese so I fried some bacon and made myself my first proper breakfast
where do you live?
The Awperator why do you want to know
i just find it funny that you have never made yourself a proper breakfast. i thought there could be a correlation between that at your location
The Awperator no ive just always been a cereal guy, never enough time before my school. But I had some time today and I love cooking now
haha i feel ya. I have never been a morning cooking guy. Ill cook mid day tho.
Beautiful!! Thank you soo much for the tips!
Traci gives off this cool aunt energy that I really dig
I love how everyone is taking this so seriously.
Food is serious business.
@@nathanmatusek9244 no.
@@28hsatyam yes
Cooking perfect omletts with a home cook and a chef who don't do brunch or omelets brilliant
@Adam Rosenzveig There is no such thing as a perfect omelette, it's too subjective a thing. There might be one that is perfect for you but that doesn't mean someone else might not find it incredibly flawed.
@@Rohrae absolutely, but he brought in a chef that doesnt cook omelettes to cook an omelette... you dont see the idiocy there?? and could she have been more pretentious... she makes a completely plain runny omelette than talks about how thats perfect, nope you made it too runny and changed your wording to fit it... shes stumbling talking about how it should be runny. she doesn't cook many omelettes haha. there may not be a perfect omelette but if ever cook one too runny like that it gets sent back... shes full of it haha
Very instructive. Thank you!
From vacuum tubes to omelettes, I love the diversity of your show, thank you for posting.
you can really tell he loves that sauce, he has 5 more bottles ready to go on the countertop to the right
Probably going out as gifts to the crew or something along that line. Spread (or pour!) they joy, right?
Product placement and product sales LOL as funny as it seems when you are watching a movie watch how often you see the same product over and over (usually COKE) they pay for that placement. I find it interesting you caught that usually people don't but when they go to the store they are more likely to buy that item. Same with beverages if you watch a menu they are located at the bottom of the page because that is the last ting you see as well as in the middle of the page is the most expensive items or specials because that is where your eyes go first. In the food business over 35 years and we learn these tricks in the very first few weeks of school and never forget them. Enjoy and try new things in life. Chef Dave
I get where you're coming from but I'm pretty sure they HAVE to disclose any sponsorships.
Romy Kitten why on earth would that be the case, I promise you this is how it works
Ethan Thompson because they are legally required to disclose sponsorships or else they can get sued
Emulsified
+ErlangerVeritas homogeneous....
+inefficiency idiosyncratic
My brain bled just by hearing those words
Diffeomorphism!
This was AWESOME!!!! I was brought here from the QnA video! Needed to see you kitchen!
I have a collection of Rouxbe Culinary School videos for some years and that's what I generally follow.
No fire at the start.
Put 2 eggs + butter on the pan.
Apply low heat
Mix vigorously with spatula. You need to do this fast as the heat will try to cook the egg and hinder the mixing.
When you get the consistency you like, go slow with the mixing. More folding than mixing now as you get soft sheets of egg from the bottom of the pan and fold it in the liquid egg at the top. Letting the still liquid egg touch the pan surface covering the open surfaces.
While still runny at the center, but a lot of chunky egg sheets, you can fold it a third on the top.
Complete the fold into a cigar shape when you turn in into the plate.
Can top off with small amount of butter on the top of the hot cigar shaped omellete to give it that shine.
Cut open in the middle to reveal the creamy, saucy, still runny center.
ua-cam.com/video/h8PcsmRypjk/v-deo.html
One huge things I learned from watching Gordon Ramsy of all people were not salting before it goes in due to the eggs breaking down easily, and controlling the temperature by removing the pan every now and then. After I made a scramble that way, I never went back. Was an amazing difference.
This has been proven to be a myth
www.seriouseats.com/2014/04/does-pre-salting-eggs-make-them-tough.html
I also recall Gordon saying the eggs shouldn't be beaten too much. The finished omelette should have white marbling through it.
Also the way he beat the eggs means they will loose some of there fluffier and creamier texture.
cetusipy I don't know if I'd say something being on seriouseats would mean its proven false. Ramsay might be a clown celebrity chef these days but the man knows his shit. You don't get three Michelin stars at 31 years old if you aren't obsessed with the culinary science.
monco123 Ramsay's stars speak for themselves, but this is cooking we are talking about, not rocket science. A ton of cooking is riddled in myth and misunderstanding, seriouseats attempts to break a lot of those time honored traditions with science and experimentation. That doesn't mean that Ramsay is suddenly a bad chef, simply that he at one time gave advice that turns out to not be necessary. If you frequently watch any chefs videos you will find that they ALL contradict themselves at one point or another.
Eggcellent episode!
Omelette you slide with that pun just this one time, buddy!!
+ripdajacker23 eggs, you guys are clever.
What a eggdgy joke...
I know.... quite a yolk!
Aaaah, what the hegg :P
Made omelette using this method..totally worth it .Thanks
As a classic french trained chef (even though I am American I was trained in Paris) the second omelet is what we would call a folded omelet. Often when we get to the end and serve it there is a bit of browning of the eggs and we would just clip it off so that the customer (and our instructors) would not see it
I also like the duck eggs but prefer to only use 2 instead of 3. One difference I prefer (my choice for fluffiness) is that after breaking the COLD eggs in a bowl I like to use a "stick" blender (they can be had at most appliance and cooking stores for $20 each) it is just quicker and will add a lot of volume to the eggs.
Finally I love the addition of the topping at the end, that is how I was trained and it makes a lot of difference in the flavor. I hope that Adam takes a lot away from this and will enjoy cooking even more. Good Luck Chef Dave Vincent, Tampa FL
Fuck that's a lot of butter.
Eggs: Busted
Fascinating.
LOVE Adams kitchen... especially the salt stations. Such a great idea
She made a french omelet. I like the America's Test Kitchen method. They add frozen cold cubes of butter to the eggs after mixing them then they slowly melt as the eggs slow cook. It works like magic. Her method works too. I LOVE the french omelet style, much better than american way too full all you can taste is ham and peppers. I like my omelets to be eggy. Though I do add a couple tablespoons of cheese, though not too much.
Jaques Pepin calls the "large curd" omelets the French Country style, which is what you get in most American restaurants. Traci made the "small curd" omelet in the Classic French style….like very small curd scrambled egg with a skin on it, if you know what I mean.
I love ATK and have made many French omelettes using their method. It achieves pretty much the same result as Traci Des Jardins did here. Many, if not most, of ATK's recipes are very busy, with many detailed steps you don't see anywhere else, such as the tiny frozen cubes of butter, using a timer for each step of the process, and even counting the number of strokes you take with the fork in beating the eggs. I think of ATK as "Cooking for Engineers" because of the fiddly details that make the desired results more certain for the novice who's never made the dish before. This video demonstrates the difference. Tracy didn't measure the butter out, didn't pay any attention to the temperature of the pan at the start and freestyled the cooking process to adapt to these variables. This ability comes from years of experience as a professional cook. Compare this to the ATK method, where you measure the ingredients, heat the pan to the exact prescribed state and a the timer at every step. Any novice can do this and get good results. Maybe a novice can learn to do the freestyle method with some intense practice, but it will probably involve a dozen or so less than desirable omelettes.
My omelettes will never be as good when I eat out because I'm not willing to use that much butter.
lol
Adam is so cool in everything!!!
When I was in my low carb phase (after three years as a vegan) I decided to make an omelette every day for a year until I perfected my technique. This is my perfect omelette:
I use one and a half tablespoons of butter
two eggs (beaten with a whisk, salt and white pepper added and just a tiny dash of onion powder, like literally just dust any excess onion powder of the top of the shaker into the omelette mixture, it dramatically changes the flavor of the eggs, you will almost certainly hear "what did you put in these eggs to make them taste so good?")
the heat I keep very high (medium high to high. it doesn't burn because of my technique)
I put the butter in, let it melt
add the eggs and let them sit for just a moment
scramble them a little in the center, like literally just one or two passes...
and this is my trick for perfect thin, crepey, beautifully yellow omelettes
I tilt the egg mixture against the side of the pan with the side facing the intense heat and then roll it all around the pan gingerly, and keep that slow rolling motion going until your omelette extends all the way up the sides of the pan, once it's cooked on the bottom but still a bit wet on top you take it right off the heat, put it on a cold burner or on a trivet on your counter.
My favorite toppings are sharp cheddar cheese, sour cream, fresh (from frozen because they're PERFECT) green peas and chives
then you GOTTA do the trifold: once over starting from the handle of the pan, once more over until the omelette is nestled right at the edge of the pan and then gingerly turn it onto the plate.
$6.60 for a quarter pound of cheese. Woof.
And it's not yellow! /s
I don't need no annatto...but I'm a frugal fuck
Not every place in the world is like america, here you can pay even more
Exactly. I don't think tr3nta understands that "/s" implies sarcasm either.
that's not really that bad dude lol
I am entertained by watching Adam Savage cook eggs. Ah, the advantages of being a celebrity. People will love you for anything you do.
EnDSchultz1 That's because, like a light omelette, Adam is the Fred Astaire of youtube.
after this I tried to make an omelette for the first time, wow these scrambled eggs are delicious, now I know how to avoid the browning! thanks tested! :D
I love his passion for making stuff
I just don't get the omelette without the filling, to me that's the point. Classic or no I want my omelette oozing cheese and filled with tasty meat and vegies.
agree
And I prefer it that way as well, but that's not what really makes it an omelette -- it's the cooking method, the technique, that counts here.
I think the "lack of content" may well be compensated by the use of a whole bunch of butter. Less ingredients, more richness. Need to try it out some day.
Honestly, to me that says you've never had a good classic omelette. Omelettes are really very hard to do properly, and very easy to do poorly. I've been making omelettes 3-4 days a week for breakfast for years and I still wouldn't say I can do a good french omelette. Controlling the curd, the temperature, the denaturing of the egg are all very hard to do, especially when a traditional omelette is only on the heat for maybe a minute.
Stuffed omelettes are delicious, of course, but they're straining the definition of omelette, most of the time, because it's almost impossible to make a stuffed omelette that's still a real omelette because of that very pressing time limit. While you're adding and bringing to temperature all that filling, melting cheese, etc. you're probably overcooking your egg. A good classic omelette isn't golden brown, it's light yellow, creamy, has no distinct curd (the big chunks of egg you see in a scramble), and has no hard or browned portions and retains a decent amount of moisture.
In this video Traci uses pretty low heat and slow cooks the omelette, adding the salt in late, because omelettes aren't her specialty as she says, and it really does take a very experienced chef to do a classic omelette properly. You need all the control Traci is showing, but compacted into a timeframe of about 90 seconds from start to finish.
TL;DR Don't discount a classic omelette, odds are you just haven't had a good one, they're very hard to do well. The classic wisdom is that if you're hiring a chef, you have them make you an omelette, because that will tell you exactly how skilled they are.
CaptainBrawnson You said it much better than I. Kudos.
"Everyone puts too much meat in their omelettes.." ...maybe you put too much omelette in your meat
Nah, I agree with Mr Savage. If I wanted ham and cheese, I'd order a sandwich. I like to taste the egg and the accoutrements should enhance it, not over power it.
Never thought I'd be watching this channel for cooking tips!
Me too
She is so kalm and brings peace it self in the kitchen.
True, a Jalapeno's heat varies significantly. The climate they are grown in I think plays the largest role. From what I've heard, the dryer the climate during the peppers growth the hotter it will be. So if you grow your own peppers and don't like them hot, give them lots of water. If you like them hot cut back the water.
Having grown my own Jalapeno's, this is mostly true. There will still be variance from pepper to pepper, which matters to some people, like Traci. Also, not everyone grows their own, and most large producers don't consistently regulate that, so you get massive variance in store-bought jalapenos.
Jalapenos are weak sauce for the lemmings. Jalapenos can be snacked on whole as they contain relatively little heat.
Another trick for temperature control of ALL peppers is to remove the white RIBS. A lot of people think the heat is in the seeds when actually it is in the ribs. Also if you get gas from bell peppers removing the ribs will stop 99% of that especially if you are stuffing them. Again just an old restaurant trick (works great for stuffed Jalapeno's also!)
Your pans were not hot enough. You might use a 8 in non stick omelette pan an high heat spatula to get better results.
shoull never cook eggs on high heat, chef. I'm just a line cook, though, what do i know.
Work in a busy hotel for a few years. You will come across master breakfast cooks. You never stop learning.
This video was nice, not perfect, but it makes you smile.
It depends on what you are going for, to cook them properly you should never use high heat. But most Americans have never even eaten eggs cooked properly, we are used to dry diner style eggs. So cooking them over high heat is accepted, plus it has the added bonus of speeeeeeed.
chefgiovanni Please explain why the heat was too low, other than the simple fact of time.
this was actually pretty awesome!
can you guys do more of this?
14:15 Love how Adam say "hm .. wow!" before he even has time to put it in his mouth ;P
so this whole time my omelette sucked because it needed the equivalent of the pacific oceans worth of butter? well shit now i feel like omelettes are very unhealthy...
the french have been making omelettes like this for centuries, and they seem to have no problem. it's not the butter.
guguigugu idk ive seen the french way in many other vids and they use a bit too much butter too.
Yes, but they don't wash it down with a gallon of soda.
KjetilK wow, resorting to stereotyping people eh? just because im a gamer i drink soda all the time? racist
+MrDisgruntledGamer1
No, that's because you're American.
If you are...lol.
Despite the fact that I know you were joking: Sugar (especially the liquid form) usually is *the* biggest problem, with close second and third being vast sizes of meals and vast number of snacks in between the meals.
I'd rather enjoy a modest meal of delicious butter omelette with eggs than stuff myself to death with "healthy" butterless omelette and then drinking a 0,5l sugary soda. Enjoy the quality, not the quantity, folks!
After all the complex technical stuff on Tested, it feels weird to just watch someone making an omelette :-D
Nice change of pace isn't.
I'm going to make my self an omelette now.
20:11 The great glancing "you don't really belong in my personal life" moment, after hugging a friend on the other side.
Dude! I love the light in your kitchen. I'm a photographer and we love well-lit places.
Good to see the youtube comment sections appears to know more than a professional chef, as with everything :P
of course, this is youtube after all...
Robert Matthews Everybody's an expert in UA-cam, lol.
Just because a person is a "professional" doesn't mean there aren't others with more experience and skill in the field. Professional just means you get paid to do something, it doesn't mean you are particularly good at it. It's perfectly safe to assume that the majority of people on UA-cam is at an equal or greater skill level than the "pro" chef in this video as she claims to not cook omelettes often, and an omelette is one of the most common ways to prepare an egg.
20 minutes on how to make a plain omelette :P
Alot of people have no idea how to make an omlette.
Alot of people have no idea how to make an omlette.
+Uncle Benja me for example. always end up having scrambled eggs.. Well. . throw some bacon in there and pretend it to be intended
You need a decent skillet as well. It's a lot harder with pans that cool off really fast or don't have a good non stick surface.
In profesional cooking courses of a few years ( not a shot few months one) the first thing teachers will do, its make you do an ommelette and some fried eggs. You can say a lot by watching that, because most people think they know how to do them, but they dont.
I've never seen her before, but I love this woman.
I just don't get how people can be SO picky about their foods!
I like the diversity of how different people cook different meals and how the taste is different. I like to experience it all.
wooow double yoke is like a trillion to 1 and Adam 'Mothafucking' Savage gets it...on camera! If thats not the second coming i dont know what is.
dtrrider1 want fucking cookie?
dtrrider1 yup. with extra icing.
+Deno Not really, dude. I've had chickens, and have found double yolks several times. It just means two embryos would form in the egg. (Twins)
Rinku no shit
Deno You clearly didn't know this when you wrote this ill informed comment.
You can control the color of the outside by lowering the heat on the pan and letting it heat up a little before. Perks of working at a breakfast restaurant
or common sense, maybe
yep lol
Great tip I learned from watching a Jacques Pepin video: poke the yolks before you beat with the fork. The only downside to what Adam's doing here is that it takes too much effort to properly mix the yolk and white. Poking the yolk first makes it easier to mix in fewer cycles of your fork, therefore helping not to "overbeat" the eggs.
That was great! Learned a lot which I'll be trying out the next time I make an omlet :)
ok now lets make an omelet with something to eat inside.
Gary Mayo in malaysia we have nasi goreng pattaya (pattaya fried rice), its omelette with fried rice in it.
Does Traci Des Jardins look a bit like Sigourney Weaver to anyone else O.o?
nope not even a little bit
@@davidens8204 not even in the slightest. prob couldnt look more different... ha
More like Tyne Daly
Love eggs, could not believe i watched all the 20 minutes of the video as well!! Thanks for sharing!
I love cooking, and I love eggs. I have a friend with hens, and I get the best free range organic eggs ever. This is simply put, the most instruction video on omelette makeing that I have ever seen. AMAZING.
I know this is hard to believe, but I think I have truly underestimated exactly how much of a dork Adam is. lol
I don't think I've even seen the word "dork" since the last time I saw the word "dweeb"
Ya know, I live in Kentucky, at the corner where it meets Tennessee, and Virginia. Which is probably one of the most diverse farming regions in the country, if not the world. There is a farm, pasture, or stable in all directions of me. Where as I do buy vegetables and fruits from a farmer's market (sometimes). I couldn't tell you when, if ever, I bought meat of any kind from a local farm. Which just made me really upset with myself. I have to pass a farm to get to the grocery store, yet I shop at one exclusively. Then people across the U.S. are clamoring for farm fresh, and I bypass superior, probably even cheaper food. For literally no reason. I am honestly wholeheartedly ashamed of myself.
Now I know that a few of the supermarkets buy local. That's not the point I'm trying to make. I just feel like adding a dude in a truck between me and my meal doesn't sound like a good deal or idea. Ya know what I mean?
you definitely should look into it, you can usually buy a goodly portion of meat(like half a cow) for around 100 bucks direct from the farmer
The fact that thechosendude knew my city name is both surprising and a little scary. Do you live in the area or just know of it?
Treaos Serrare The very fact that you used the phrase "...a goodly portion." made my day. I love sort of anachronistic or archaic terminology. I will look into it now that spring has finally sprung. It will hopefully help me avoid my current tomfoolery.
I am from the palatinate region in Germany and would argue variety is important like my grandfather farming less than 3 acres of 30 fruits each (counting grapes and cherries as different fruit by season and use of the given varietys) and neighbours having corn, wheat and forestry alongside the usual farm animals, and field vegetables (tomatoes usually begin more of the backyard variety).
Don't be such a pansy! If you want to buy local then do it but make sure you know the farmer and/or the butcher because if you don't you're going to get the 20 year old dairy cow that finally gave up and not the 18 month old steer that you thought you were getting. All wrapped up in white paper it all looks the same.
I love your kitchen
Watching this at midnight... Dang!! 7 hours to go before breakfast.... Nice post!!
I use 6 eggs in my omelettes :/
+GormyGorm we should start a club.
Logan Fehr lol, I heard her say "I like a hefty omelette, so im going to use 3 eggs" and i was like "only 3, is this hefty for a mouse?"
*****
my way of thought is "i want 6-8 eggs worth of omelette. why spend the time making two or three when i can do it all at once?"
Logan Fehr ha, so true. The only problem with me making omelettes is that my pan is way too big, which means that my omelettes are really thin and too big to fit on any plates i have in my house. I should go to a store and buy a smaller pan.
+GormyGorm or bigger plates
Anything special? Anything special? Anything special?
Very very cool. And very very instructive !! I will try those recipes !! Nice done Chefs
I worked as a chef for many years, bought the same premier line shun knife he has in this, one of the restaurants I worked at completely burned down, and that knife I pulled out of the rubble with just a minor warping to the handle, highly recommended.
omelette du fromage?
One of my favorite episodes.
but it doesen't have fromage
But it does
OMELETTE DU FROMAGE!
Omelette du frommage?
*sigh*... Omelette du frommage...
This video made me want to eat nutella
I'm sorry.
It's fine.
Wow, that omelette looks absolutely perfect!
This was a great video (just watched for the 2nd time), you should do more cooking and get Traci back, she was a natural for your style of video.
that was a cool take on a tested video. cooking is like engineering for the face.
I understand your meaning, but "Cooking is like engineering for the face" is probably not quite the right analogy....
emulsified and homogeneous were said far too many times
Adam Savage can make the most the most boring, mundane topic interesting. His enthusiasm is infectious!
the true skill of a pro there.nice.
I don't see what all of the fuss is about; cook your eggs however you please. I just scramble some eggs, and I like them particularly dry. I suppose many would say that I am eating eggs incorrectly, and that very well may be. But the end of cooking is sensory satisfaction, and I will not cook something in a particular way if that means does not achieve the end for which it is employed.
People would say it's incorrect because everyone is self-centered out of instinct, and people would be thinking on a standpoint of they're thinking of you cooking the eggs for them, and your way isn't how they like them.
OMG...... Forget the cooking, I am in love with his backsplash and pot filler.🙏🏼🙏🏼
This is golden!
Also, I love that starving dog, walking about like "OMG, food!!!" XD
That Bufalo hot sauce truly is something special. And I can only ever find it at one rural produce shop.
Has any American, in the last twenty years, cooked anything without sodding cheese in it?
No. Cheese. It is good. Ok.
donepearce "sodding"? chances are you are from the uk and shouldn't say anything about food, the english literally eat boiled garbage bags.
Iggy Tubmen Spoken from knowledge gleaned in the 1950's years of rationing. England has more three star restaurants than any other country. French chefs come here to learn how to cook. If you are going to bandy stereotypes at least make sure they are correct - even if you can't make them current.
*****
Mine wasn't a stereotype, it was a question based on personal experience (and a current TV programme about a fat American visiting various states and cramming as much cheese-laden food down his face as he can - this, apparenetly is a clever thing to do).
*****
I think it is called Man vs. Food, but I could be wrong. He visits various cities and accepts a challenge to eat as much of a local speciality as he can. The food is mostly pretty wondrous, with a lot of slow barbecued pork, marinaded with mouth-watering spices. But without fail - on every programme I have seen - a part of the dish is a liberal coating of orange stuff they call American Cheese - presumably to distinguish it from actual cheese.
No such thing as too much meat or cheese :)
that omelette needs more bacon and sausage
Yh, eff butter too. Bacon grease or half bacon grease half oil. Enjoy!
Bacon fat is for scrambled eggs. Nothing but butter will work for the perfect omelet.
'Murica
Your point is...
Nice decorating Adam! I'm diggin' the Dalai Lama and Kunstformen der Natur at 6:18.
Really nice for him.
Her cooking habits are weird, I dunno must be me
+738stompy thats a typical restaurant chef there, i saw a lot of similarities between what she was doing and what i usually do
+738stompy I sort of agree but it depends on how you were trained. I learned different styles and also about your taste. For example I find the tarragon overkill when it comes to an omelet.
I turned it off when she said "no cheese".
Fucking heresy
I turned it up
We live a good chunk of the year in Paris. The no-browing thing on omelettes is what the French prefer too. Traci's looks perfect. And you can get there by not going wild on the heat. Keep it low. The only thing I'd throw in there is try running a tiny bit of butter across the top of it when you're done, before throwing on the herbs. Not a "health" move but radically ups the luxuriousness.
lovely