A rich and creamy omelette is a test of a young chef's ability in French kitchens. Yves Camdeborde shares his story behind the illustrious dish, and best practices for making it.
Of course, his mastery of the dish was no fluke. At 14, in south-western France, the Pau native had begun his apprenticeship at a local bistro where omelettes were the house specialty.
Only once the fat is rendered, he cautioned, should the eggs be broken."Once you crack them," he said,"they liquify and lose their structure." "When an egg cooks too much, it loses its creaminess," he explained. And so, it was atop still runny eggs that he scattered the filling – in this case, crisp charcuterie and a handful of coriander – before the most technical step: rolling.
Modern Parisian menus are perceptively devoid of omelettes; many chefs, Camdeborde mused, find the dish too"banal". To his mind, however, an omelette is as happy on gingham as linen, as well-accompanied by"caviar as a bit of lard".
Brasil Últimas Notícias, Brasil Manchetes
Similar News:Você também pode ler notícias semelhantes a esta que coletamos de outras fontes de notícias.
Catalans Dragons 66-20 Leeds Rhinos: French side clinch Wheelchair Challenge Cup final victoryCatalans Dragons claimed a first Betfred Wheelchair Challenge Cup title with an emphatic victory over Leeds Rhinos at the English Institute of Sport in Sheffield.
Consulte Mais informação »
Ridley Scott’s Napoleon: Was the French leader really a monster?Ahead of his new epic, Scott has caused anger with his comments about his lead character, comparing him to Hitler and Stalin. What's the truth of the matter, asks Neil Armstrong.
Consulte Mais informação »
French eateries slammed for charging €1,500 per person in famous townThe town's major has warned restauranteurs that 'despicable practices' could see them lose their licence
Consulte Mais informação »
EmRata Takes A Leaf Out Of The French Girl Hair BookThose Jane Birkin-esque bangs suit her.
Consulte Mais informação »