REC: Beef Burgundy

Goomba wrote:


Julia and Jacques disagree in several details about omelet-making:

-Jacques advocated beating the eggs so thoroughly that you couldn't see
streaks of white. Julia said to only beat until barely combined with the
salt, pepper, and optional water.

-Jacques said to cook over medium-high heat, and that cooking over high heat
toughened the eggs. Julia said to cook over the highest heat.

-Jacques said to push the edges of the omelet into the middle so the
uncooked egg could run to the edges; Julia said to jerk the pan toward you
again and again so that the far end would curl on itself and the uncooked
egg would run into the near edge of the pan.

When it comes to browning, I prefer omelets to be very, very slightly
browned so that they're slightly crisp on the outside while still being
custardy inside. Pure-yellow omelets seem underdone (and look mass-produced)
to me. This preference is even more pronounced when it comes to souffl?
omelets, which I sometimes sprinkle with powdered sugar and finish with a
blowtorch.

Bob
 
Bob Terwilliger wrote:


As as child, the only way I remember asparagus was sliced on the bias in
1 inch segments, then sauteed in olive oil and salted and peppered to
taste. My father also did this asparagus prep for eggs, pouring the eggs
over the cooked asparagus and then cooking these scrambled eggs until
firm and browned. Kinda unappealing looking to me.

It also wasn't unheard of to then slap this scrambled egg and asparagus
in between crusty Italian bread slices for a sandwich. If he'd fried
some potatoes up also he was in hog heaven! He said as child carrying a
lunch bag to school, you could always tell the Italian kids lunches
because the fried pepper and onion, egg or veggies done in olive oil
would start to spot through the wax paper/brown bag, LOL. No dainty
little Wonder bread peanut butter sandwiches for this crew!
 
On 2011-04-17, [email protected] wrote:


That certainly was a puzzlement. Almost every cooking show on Fr
cooking eschews taking an egg to brown.

I did notice he said you can stop while the center is still wet. I
learned that from an ex-girlfriend who hated not only the browned, but
the dried out, scrambled eggs that are so common on US tables. I
learned to cook and even prefer a partially cooked scrambled egg with
plenty of liquidy goodness remaining.

nb
 
On 2011-04-17, Goomba wrote:


Likewise. I learned how to cook a Fr style omelet, too. Low and slow
enough to make even the most fanatical BBQ'er fidgit. I once saw it
done so low and slow, the chef cooked the eggs in a glass bowl over a
pot of boiling water. Took about 10 mins. OTOH, it imparts a yolk
flavor that's totally unique, almost like eating pure yolks w/ no
whites. A great dish if one has the patience.

nb
 
On 2011-04-17, Goomba wrote:


There's a lot to be said for those white trash bag lunches.

I once tried taking the classic wht bread and baloney sandwich to new
culinary heights and it worked very well. I bought the very best
white bread, at that time, Orowheat's Country White Bread. I used
Oscar Meyer's beef bologna and Best Foods mayo. I even cut off the
crusts for that haute cuisine touch. If only I could have properly
aged the sandwich in a brown paper bag, in a damp grade school coat
room, fullova buncha red rubber playground balls. ;)

nb
 
On 2011-04-16, notbob wrote:


All these great recipes call for 3-5 hrs at sea level, no doubt. At
eight thousand feet, were talkin' 6-10 hrs. I've been searching web
for pressure cooker recipes for BB, but not having much luck finding
actual cooking times. Any PC fans have experience with PC method?

nb
 
On 2011-04-17, Omelet wrote:


I know. Isn't that what I said? If not, I'll elaborate: I will NOT
eat whipped food, regardless of the base. I don't like eating air!

Clear enough? ;)

nb
 
On 2011-04-18, Omelet wrote:




Fortunately, there's a positively brilliant compromise. It involves
no added milk, no added water, no added air, and no clueless
overcooking. Absolutely astonishing how well it works.

nb
 
On Mon, 18 Apr 2011 05:16:48 -0500, "Storrmmee"
wrote:


There are many styles/methods for preparing "omelets" but the
traditional French omelet is prepared in a very particular way and has
no browned areas whatsoever. Martin Yan is the only celebrity chef
I've seen who consistantly demonstrates a correctly made French omelet
(trifold) and with effortless flair. Proper egg cookery is about the
most difficult element of cooking there is. Pepin is an accomplished
cook but is about the worst at egg cookery I've seen on TV... he even
needs both hands to crack an egg. Not all chefs are good cooks, nor
does one need to be a good cook to become a chef. The majority of a
chef's skills are in kitchen management, not cooking.
 
On Apr 17, 8:35?am, notbob wrote:

That "liquidy goodness" makes me gag. LOL. I like a little brown on
the outside, and soft and not dry on the inside - but you couldn't pay
me to eat, for instance, a soft-boiled egg.

N.
 
On Mon, 18 Apr 2011 08:18:34 -0700 (PDT), Nancy2
wrote:


I feel the same way about "over-easy" eggs. Gag city! Nasty runny egg
white...eating it would make me throw chunks.
 
On 2011-04-18, Nancy2 wrote:


I don't mean raw egg whites, which I dislike. Scrambled eggs can be
cooked to where there is jes a touch of softness, yet still be fully
cooked.


warm but runny yolk is one of the great delicacies.

nb
 
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