On November 07 2011 12:00 NeverGG wrote: I had the same problems with tofu, but buying a decent non-stick pan seemed to solve everything. This makes me crave an omelet.
Never heard of tofu sticking to the pan :o
What tofu dishes do you make?
I think it was definitely a case of using crappy old pans which had lost their non-stick capabilities. Since switching to my shiny new pan everything is fine. It varies - I've been experimenting with different types of tofu-based scrambles using veggies and herbs. I also like to just pan fry slices in soybean oil and eat them with soy sauce, or a homemade sauce (Usually light soy sauce plus scallions and herbs.) I'd like to experiment wih tofu burgers and other styles (salads etc) in the future.
You should try it once with sesame oil. When I lived in Japan I used to eat rice with big slabs of tofu fried in sesame oil for dinner like three nights a week. It's practically free and its soooooo delicious...
On November 07 2011 12:00 NeverGG wrote: I had the same problems with tofu, but buying a decent non-stick pan seemed to solve everything. This makes me crave an omelet.
Never heard of tofu sticking to the pan :o
What tofu dishes do you make?
I think it was definitely a case of using crappy old pans which had lost their non-stick capabilities. Since switching to my shiny new pan everything is fine. It varies - I've been experimenting with different types of tofu-based scrambles using veggies and herbs. I also like to just pan fry slices in soybean oil and eat them with soy sauce, or a homemade sauce (Usually light soy sauce plus scallions and herbs.) I'd like to experiment wih tofu burgers and other styles (salads etc) in the future.
You should try it once with sesame oil. When I lived in Japan I used to eat rice with big slabs of tofu fried in sesame oil for dinner like three nights a week. It's practically free and its soooooo delicious...
Thanks for the tip :D I'll pick some sesame oil up on payday.
Hmm, I don't have a spatula, but have this sort-of-thick wooden spoon instead. Any tips on flipping omelettes (or other things that need to stay together... I guess it works mostly fine with quesadillas) with something like that?
Looks to me like you have the heat too high and the egg too spread out over the pan. I think the key is slow cooking and making sure the pan is properly lubricated.
Try adding a little milk and cream cheese to the omelet. It adds an excellent texture and flavor to the egg.
On November 07 2011 17:57 Ghin wrote: Looks to me like you have the heat too high and the egg too spread out over the pan. I think the key is slow cooking and making sure the pan is properly lubricated.
Try adding a little milk and cream cheese to the omelet. It adds an excellent texture and flavor to the egg.
SECRET TECHNIQUE: CREAM CHEESE
FYI All the youtube vids linked in this thread advocate high heat for omelettes. Julia Child makes hers in 20 seconds with high heat.
THE MORE YOU KNOW =============__/\__ =============\---_---/ =============/--/ \--\
On November 07 2011 17:57 Ghin wrote: Looks to me like you have the heat too high and the egg too spread out over the pan. I think the key is slow cooking and making sure the pan is properly lubricated.
Try adding a little milk and cream cheese to the omelet. It adds an excellent texture and flavor to the egg.
SECRET TECHNIQUE: CREAM CHEESE
FYI All the youtube vids linked in this thread advocate high heat for omelettes. Julia Child makes hers in 20 seconds with high heat.
THE MORE YOU KNOW =============__/\__ =============\---_---/ =============/--/ \--\
Awesome star :-D.
I mostly do the style of omlettes that the renouned Ms. Child makes in the video I linked now, and they definitely are done best on high heat. I think you'd want lower heat for an American-style omlette, though, where you have a big slab of egg wrapped around toppings, since you don't keep them moving the whole time and they tend to be made thicker. Really low heat is for scrambled eggs, which you want to be super light and fluffy and also don't keep moving around in the pan (the less you stir them the nicer structure they have).
On November 07 2011 16:29 ]343[ wrote: Hmm, I don't have a spatula, but have this sort-of-thick wooden spoon instead. Any tips on flipping omelettes (or other things that need to stay together... I guess it works mostly fine with quesadillas) with something like that?
I 've done it with the flat of a kitchen cleaver before. It's pretty good actually just because how flat and wide it is
EPT
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