Technique, technique, technique. That's what Baleen and I are missing. We battled it out in the kitchen tonight, one non-stick pan against the other, as we made Jacques Pepin's perfect French omelet. We had the other things Jacques asked for, great eggs, great butter, great herbs, but not forty years of technique.
Our results looked a little sloppy but tasted divine. All because of the great eggs, great butter and great herbs. Thank goodness for California. And thank goodness for the New York Times and the visual aid of a 4 minute video of Jacques cooking an omelet from beginning to end. Seriously. 4 minutes for the best dinner we've made in weeks. But only because we had great eggs, great butter and great herbs.
We won't get to where Jacques is anytime soon, but we'll get close, one omelet at a time. Maybe again this Friday. Round two. Baleen, Baxter and me.
Our results looked a little sloppy but tasted divine. All because of the great eggs, great butter and great herbs. Thank goodness for California. And thank goodness for the New York Times and the visual aid of a 4 minute video of Jacques cooking an omelet from beginning to end. Seriously. 4 minutes for the best dinner we've made in weeks. But only because we had great eggs, great butter and great herbs.
We won't get to where Jacques is anytime soon, but we'll get close, one omelet at a time. Maybe again this Friday. Round two. Baleen, Baxter and me.
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