Well, looks like the thread finally split. . . 😀 Just as I was about to get back on topic too. . . 😀
Actually, the heat was on low. And the omelets were delicious. Harrumph, harrumph.
Among cooks, Teflon pans are notorious for being useless for high heat commercial cooking. Long before you hit the polymer degradation temperature, the Teflon delaminates. You have to REALLY pound it to get any fumes out of it. That's why, despite the huge number of Teflon pans out there, the number of deaths attributed to fluorocarbon poisoning remains at near zero.
That doesn't stop the scare mongers.
Among cooks, Teflon pans are notorious for being useless for high heat commercial cooking. Long before you hit the polymer degradation temperature, the Teflon delaminates. You have to REALLY pound it to get any fumes out of it. That's why, despite the huge number of Teflon pans out there, the number of deaths attributed to fluorocarbon poisoning remains at near zero.
That doesn't stop the scare mongers.
SY said:
Did I say they weren't? I will be following your lead and pre-heating the pan in future. But I will continue to use my amazing whizzy whirry plungy thing for beating the eggs. And I will scatter herbs on top, too.
Hi Jacco, no, no mention of Frittata di Tartufi.
Serious point- don't overbeat. The problem with the whirly-bird thing is that it's too easy to shear the eggs too much and that toughens the final product. The true omelette francais is a tender, runny thing, closer to jello than to leather.
I whisk with a fork for about ten seconds, and that works for me. I also hate the tendancy some people have to cook them for far too long, and as for adding anything but salt and pepper....
:edit: just to get back on topic, I don't own a teflon frying pan, I just use an old aluminium one that has never been washed, a wipe over with a paper towel, and maybe a little salt to get rid of stubborn stains. I have never had an omelette stick.
:edit: just to get back on topic, I don't own a teflon frying pan, I just use an old aluminium one that has never been washed, a wipe over with a paper towel, and maybe a little salt to get rid of stubborn stains. I have never had an omelette stick.
😱 didnt you know aluminium pans are bad for you aswell? they aparently increase your chances of getting Alzheimer's disease. 
but seriously, all the stuff they put in the food these days is probably worse for you than the pans you use to cook it..lol..
Owen
but seriously, all the stuff they put in the food these days is probably worse for you than the pans you use to cook it..lol..
Owen
Al, the French lady who taught me how to make eggs properly advised only using a fork and beating 25 times, no more and no less. That would probably be not too far off your 10 second rule.
She would faint if she had seen me using EC's electric stove.
She would faint if she had seen me using EC's electric stove.
Remember how the first non-stick pans had a little thermometer built into the handle to avoid overheating? More to do with the PTFE becoming unbonded than degrading, I think, but perhaps there was a suspicion about its toxicity even then...
SY said:
SY,
sounds like you did your fair share of Piperade as well.
With or without the "Claret" ?
never thought about that but yes, a bit like the little red dot or "thermospot" some of them have to tell you when the temperature of the pan is ready to cook with... :/
Piperade is just a pale version of fritatta. But nonetheless enjoyable, especially for bell pepper fans like me. Picpoul is a reasonable wine match, as is a nice fino sherry.
Proper eggs should be done in a seasoned, heavy pan. Teflon is something of a cheat, but if truth be told, it's what I use when doing eggs on an assembly-line basis (e.g., breakfast for 10+).
Proper eggs should be done in a seasoned, heavy pan. Teflon is something of a cheat, but if truth be told, it's what I use when doing eggs on an assembly-line basis (e.g., breakfast for 10+).
I'm sure you guys have been to an Asian restaurant... maybe a cheap one for lunch... and you see these guys lift the wok for a moment. Dante's inferno... they should be casting aluminum, I wish I had that kind of power.
Wok recipes don't scale up well. The American style of temperature-time-product cooking goes out the window. The sheer Joules required to cook some wok dishes right is staggering!
It may be hydrogen... I will have one of these someday... or less people to cook for.
😀
Wok recipes don't scale up well. The American style of temperature-time-product cooking goes out the window. The sheer Joules required to cook some wok dishes right is staggering!
It may be hydrogen... I will have one of these someday... or less people to cook for.
😀
Pure copper is the best (tinned on the inside). I bought my French cookware half price on eBay, but now I know I'd gladly pay twice the retail. The thermal transfer is way better than aluminum (not to mention cast iron), fast reaction to change in stove flame with no hot spots. And at 2.5 mm thick, the weight makes them a great weapon. The multicolored copper oxides that form on the outside make the things great decorations as well. The tin really doesn't stick, and though it wears off in say a decade, I got a retinning shop nearby.
I've never tried that, but it definitely makes sense. Like I said, I have always been a cast iron fan, but if I ever see a good deal on some copper 🙂D yea right!) I'll be sure to pick some up.Nixie said:
We aren't talking about the cheap copper clad junk, are we? You are saying SOLID copper?? I can't imagine how much that must weigh. . .
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