Hello there and welcome to my culinary corner (And yours too hopefully!)
As some of you may know I have a interested in food and am going through my Chefs Diploma in my local college and I've decided to post some helpful hints when it comes to cooking right here on this post!
I guess we will begin with a personal favorite of mine that is:
The Omelette
So first things first when it comes to making the perfect omelette you first need to know what ingredients you will require! (they are basic I promise) So to make your omelette there are two different lists of standard ingredients! (that I know of)
The first list (lets call it method A) and the one I both prefer and use in the catering industry is as follows:
4 medium sized eggs
A cube or two of butter (preferably salted although can use alternatives I.E olive spread)
Your choice of filling (I.E cheese, tomatoes, mushrooms)
And finally a pinch of salt
And the second list (lets call this one method B) that is typically used by households is as follows:
2-3 eggs (any size)
A small amount of oil
A small amount of milk (for your egg mix)
Your choice of filling (I.E cheese, tomatoes, mushrooms ... The kitchen sink even? Been known to happen in my kitchen!)
Alrighty then! Lets get started with my favorite method first which is A
Now before you start cooking you need yourself a omelette pan (No panicking if you don't have one! Any old frying pan will do preferably non stick and only 20cm (8 inchs) in diameter, this is because we want our omelette mix to cover the whole pan and have a nice thickness about it.)
1. Turn on your stove to a moderate/medium heat and place the pan upon it, whilst the pan is heating up take your 4 eggs and break them into a jug/container (ensuring no egg shell gets into the mix) and whisk the egg whites and yolk together slowely (try not to be aggressive as that will give the omelette a rubbery texture, also you can whisk with a fork if you lack a whisk
2. Ensuring that your pan has heated up successfully and your not in the process of destroying either your or your parents home place your butter within the pan and melt it, add a pinch of salt to your mixture and pour it slowly into the heated pan
3. Now the bottom of your omelette should have begun to cook, once this begins use a spatula (A quick note: if you are using a nonstick frying pan then do not use a metal spatula, use a wooden or plastic one to preserve the nonstick material) to remove any splatter from the side of the pan and push it down into the mixture, once your omelette's base is beginning to look cooked add your prefered filling into the mixture (honestly KR & friends you can put anything into an omelette, tryed a mint sauce one myself! Was terrible but thats not the point!) continue to cook for a minute or two.
4. Now the scientists are going to love this one! A special trait about an omelette is that you do not finish cooking it in the pan, while your omelette still has some mixture visible you need to take your spatula and fold your omelette in half, press down on it lightly and simply plate it up, the reason for this is that we use the residual heat from the rest of the omelette to cook the remainder of the dish!
And Wallah you should have a perfect omelette if it all went ok (No house fires etc!)
Now the difference between this method and method B is so subtle its not worth much of a mention but the ingredient list is up there because I totally understand that not everyone wants to put 4 eggs into one omelette.
All you need to do for method B is to add your small amount of milk into your mixture prior to cooking (oil replaces the butter from method A)
A few handy hints & tips!
Now this is a little bit of a cheat but if you prefer a flat style spanish omelette then instead of folding your dish you can simply place a lid on the frying pan (or a frying pan of equal size!) and allow the residual heat to steam the dish to completion.
Season as you see fit! I personally add garlic italian seasoning into my omelettes to give them an extra kick (I always pass on the salt) its all to taste preference!
When using items such as mushrooms in your omelettes give them a little bit of a fry prior to pouring your mix into the frying pan.
Well then, thats that for my first post in this topic.
My intention is to add more recipes every 1-2 weeks and to keep you updated with nice handy hints that I learn along my journey into the world of catering, if you have a recipe you would like to share please feel free! That is the primary purpose of this topic and as a last little treat I will finally devulge the perfect way to make a cup of British tea!
1. Place teabag in cup, add boiling water.
2. Stir teabag and allow it to brew for 1-2 minutes
3. Remove the teabag and add your sugar/sweetners (My advice is to only have 1-2 of either as any more will simply ruin the tea's taste and you will be drinking liquid sugar)
4. Add your milk! Sit down by the fireplace in your comfy chair and dip your cookies into the milk for a perfect tea experience!
Thanks for reading!
As some of you may know I have a interested in food and am going through my Chefs Diploma in my local college and I've decided to post some helpful hints when it comes to cooking right here on this post!
I guess we will begin with a personal favorite of mine that is:
The Omelette
So first things first when it comes to making the perfect omelette you first need to know what ingredients you will require! (they are basic I promise) So to make your omelette there are two different lists of standard ingredients! (that I know of)
The first list (lets call it method A) and the one I both prefer and use in the catering industry is as follows:
4 medium sized eggs
A cube or two of butter (preferably salted although can use alternatives I.E olive spread)
Your choice of filling (I.E cheese, tomatoes, mushrooms)
And finally a pinch of salt
And the second list (lets call this one method B) that is typically used by households is as follows:
2-3 eggs (any size)
A small amount of oil
A small amount of milk (for your egg mix)
Your choice of filling (I.E cheese, tomatoes, mushrooms ... The kitchen sink even? Been known to happen in my kitchen!)
Alrighty then! Lets get started with my favorite method first which is A
Now before you start cooking you need yourself a omelette pan (No panicking if you don't have one! Any old frying pan will do preferably non stick and only 20cm (8 inchs) in diameter, this is because we want our omelette mix to cover the whole pan and have a nice thickness about it.)
1. Turn on your stove to a moderate/medium heat and place the pan upon it, whilst the pan is heating up take your 4 eggs and break them into a jug/container (ensuring no egg shell gets into the mix) and whisk the egg whites and yolk together slowely (try not to be aggressive as that will give the omelette a rubbery texture, also you can whisk with a fork if you lack a whisk
2. Ensuring that your pan has heated up successfully and your not in the process of destroying either your or your parents home place your butter within the pan and melt it, add a pinch of salt to your mixture and pour it slowly into the heated pan
3. Now the bottom of your omelette should have begun to cook, once this begins use a spatula (A quick note: if you are using a nonstick frying pan then do not use a metal spatula, use a wooden or plastic one to preserve the nonstick material) to remove any splatter from the side of the pan and push it down into the mixture, once your omelette's base is beginning to look cooked add your prefered filling into the mixture (honestly KR & friends you can put anything into an omelette, tryed a mint sauce one myself! Was terrible but thats not the point!) continue to cook for a minute or two.
4. Now the scientists are going to love this one! A special trait about an omelette is that you do not finish cooking it in the pan, while your omelette still has some mixture visible you need to take your spatula and fold your omelette in half, press down on it lightly and simply plate it up, the reason for this is that we use the residual heat from the rest of the omelette to cook the remainder of the dish!
And Wallah you should have a perfect omelette if it all went ok (No house fires etc!)
Now the difference between this method and method B is so subtle its not worth much of a mention but the ingredient list is up there because I totally understand that not everyone wants to put 4 eggs into one omelette.
All you need to do for method B is to add your small amount of milk into your mixture prior to cooking (oil replaces the butter from method A)
A few handy hints & tips!
Now this is a little bit of a cheat but if you prefer a flat style spanish omelette then instead of folding your dish you can simply place a lid on the frying pan (or a frying pan of equal size!) and allow the residual heat to steam the dish to completion.
Season as you see fit! I personally add garlic italian seasoning into my omelettes to give them an extra kick (I always pass on the salt) its all to taste preference!
When using items such as mushrooms in your omelettes give them a little bit of a fry prior to pouring your mix into the frying pan.
Well then, thats that for my first post in this topic.
My intention is to add more recipes every 1-2 weeks and to keep you updated with nice handy hints that I learn along my journey into the world of catering, if you have a recipe you would like to share please feel free! That is the primary purpose of this topic and as a last little treat I will finally devulge the perfect way to make a cup of British tea!
1. Place teabag in cup, add boiling water.
2. Stir teabag and allow it to brew for 1-2 minutes
3. Remove the teabag and add your sugar/sweetners (My advice is to only have 1-2 of either as any more will simply ruin the tea's taste and you will be drinking liquid sugar)
4. Add your milk! Sit down by the fireplace in your comfy chair and dip your cookies into the milk for a perfect tea experience!
Thanks for reading!
> Insert witty signature here <
