Saturday, November 16, 2013 – So why is this the first writeup that doesn’t start with a photo? Well, this week’s episode of cooking class was about eggs. And I decided I wanted to make an omelet. Except I have an induction range. Which means all of my cookware is stainless steel. And apparently, eggs on stainless steel is difficult.
As you can see, the omelet stuck to the pan. So it tore as I was getting it out of the pan. And because I had trouble getting it out of the pan, it didn’t roll up properly.
After doing some research, I think it was because my pan was (counter-intuitively) too cold. My first hint was when the eggs wouldn’t solidify, so I actually had to turn up the heat.
Sunday, November 17, 2013 – This time, I cooked the omelet at a higher heat setting. I also swapped out from vegetable oil to butter. Because butter is awesomer. Also, I had to use chopsticks to loosen the omelet from the pan as it solidified. This time, it worked much better. The omelet didn’t stick at all. Except the outside was kinda browned, and the inside was still a little runny. Ideally, it’d be evenly cooked. So I think I should lower the heat back after it first congeals, so I don’t burn the outside while cooking the inside.
Saturday, November 23, 2013 – There was a little twist this week. This week’s episode of cooking class was about vegetables, but I still wanted to work on omelets. So I split the difference by boiling and steaming some broccolis and putting it into my omelet.
Things worked out a little better this time. This time, the inside was mostly fully cooked, but the outside was visibly overcooked. But I had a revelation. Maybe the omelet is too thick. Maybe instead of a 3 egg omelet, I should make a 2 egg omelet. But I didn’t have time to make any more omelets this month.
On a completely unrelated note, the boiled broccolis turned out great, but I need to work on the timing of the steamed broccolis. I also made the steamed broccolis in a rice cooker, with some rice. So it made for a rather interesting dinner.
