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Sorta OT - Tornado Omelette; a Technique
Botch
Posts: 15,428
A neat technique, I will be trying this soon (and, this is about as food-prOn as it gets):
https://www.youtube.com/watch?v=Jm-v1iiwI7I
https://www.youtube.com/watch?v=Jm-v1iiwI7I
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"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
Comments
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That's cool but it doesn't beat out the Japanese Omurice Omelette:
https://www.youtube.com/watch?v=Z5qoehk6xBM
There is a lot more to the making of the omelette itself so if one is interested there are more in depth (and much longer) videos available. I just wanted to convey the dramatic finish with this one.
I've tried a few times without success so I stick with making a pretty good tamagoyaki (Japanese rolled omlette).“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Daaaaaang
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Fufufufufuuuuccckkkk!______________________________________________I love lamp..
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HeavyG said:That's cool but it doesn't beat out the Japanese Omurice Omelette:
I've watched his vids more times than I care to admit. Seems like a personable fella, who's made omurice so many times that he could do it blindfolded.
I actually want to know more about that demi glace (or whatever it is), that's always on his stove. I'd pay to eat just that with rice.
And I'll take any tips you have for making good tamagoyaki. I've made some decent enough, but not better than what our fav sushi place dishes up.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
First try failure, there is a fine line between the turning torque vs tearing. Looked okay at the start and then it stopped during the twirl. When I increased the pressure it tore. So wider separation on the chop sticks and maybe more grease on next attempt.Greensboro, NC
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@Wolfpack, I was put off a bit by the amount of oil, and from your experience, sounds like its required (I had forgotten it this morning)._____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Botch said:@Wolfpack, I was put off a bit by the amount of oil, and from your experience, sounds like its required (I had forgotten it this morning).
i found that butter is my fav fat for cooking eggs (and pancakes... and waffles). If I'm going to use enough enough fat that I can taste it, I'd rather taste butter over almost any other fat.
Bacon grease is a close second. Ghee is a close third, to that close second. Depends on the kind of ghee, too.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Wolfpack said:First try failure, there is a fine line between the turning torque vs tearing. Looked okay at the start and then it stopped during the twirl. When I increased the pressure it tore. So wider separation on the chop sticks and maybe more grease on next attempt.
At least eggs are cheap.lolThank you,DarianGalveston Texas -
Gave this a try this morning. I usually have 2 regular slices of bacon and 2 eggs for breakfast. This morning I left the bacon grease in the teflon pan (12"), melted in an additional pat of butter (thanks @caliking!), added the eggs, and I think I may have waited a few seconds too long; it spun fine but didn't build up, height-wise, like it did in the video. The dismount was a disaster and I ended up with a folded omelette anyway (and a mess in the kitchen).
But, practice! I do this every morning, so I'll figure it out.
_____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Damn you , @Botch . Now I’m stuck on this.Second attempt yesterday. One egg, nothing added, except butter 2 tsp to the pan.Needs a little work, but not bad#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Cool! How did you brown the top?_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Great commentary.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Looks more like a hurricane
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Botch said:Cool! How did you brown the top?
But that does give me an idea. Flaming the top with a torch might work. Will likely look cool, too.
I need to try beating the egg, then letting it rest to get rid of all the bubbles/froth. Stay tuned...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
If anyone can master this, @caliking can...
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
caliking said:Botch said:Cool! How did you brown the top?
But that does give me an idea. Flaming the top with a torch might work. Will likely look cool, too.
I need to try beating the egg, then letting it rest to get rid of all the bubbles/froth. Stay tuned...
If you DO torch the top next time, sprinkle it with "nutritional yeast", or whatever it was called; I'm looking for ideas and you have some extra._____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Botch said:caliking said:Botch said:Cool! How did you brown the top?
But that does give me an idea. Flaming the top with a torch might work. Will likely look cool, too.
I need to try beating the egg, then letting it rest to get rid of all the bubbles/froth. Stay tuned...
If you DO torch the top next time, sprinkle it with "nutritional yeast", or whatever it was called; I'm looking for ideas and you have some extra.
And yep, the cool swirly pattern shows up on the bottom, too.I might add a tsp of water (which is what usually do) next time.@alaskanassasin I’ve tried adding milk in the past, but didn’t care for it. That was a long while ago, so may be worth revisiting.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Interesting......following!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
alaskanassasin said:You guys don’t add any milk? Just me?Keepin' It Weird in The ATX FBTX
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alaskanassasin said:You guys don’t add any milk? Just me?
Onward._____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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water makes eggs fluff, milk seems to make them heavy. havent used even water in an omelette in years
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Botch said:alaskanassasin said:You guys don’t add any milk? Just me?
Onward. -
Botch said:alaskanassasin said:You guys don’t add any milk? Just me?
Onward.A small mom and pop joint near us makes the shrimp and egg version, served over rice. The egg is delicate, flavorful, and delicious. Wish I could figure out how to make it.I haven’t been impressed with the addition of cornstarch. Have tried this a few times recently, but am not a fan of the texture.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Was flipping through IG a minute ago and Misen ad came up for a tornado egg. Basically the same thing but they do it by only rotating the pan and holding the chopsticks stationary. Looks easier-Greensboro, NC
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