Very enjoyable. If I may: I find that butter, rather than oil, prevents sticking in a well-seasoned carbon steel skillet. And when using a stainless-steel pan, heat it from cold with a bit of oil. Then, when hot, discard the oil and replace it with butter. Nothing will stick to it.
I love watching these on Sunday morning. So chill. Great way to start my day. Then it’s LOTR playing while cleaning, obviously pausing for the action scenes 😂
Great video. I love how chill these are. And that with your long form content it’s ‘teaching’ and mostly not ‘showing off’ I personally much prefer the long form over the short form content. I think it would be really cool for a Knife skills with babe ❤❤
Man, this is like therapy. I must’ve watched every video you’ve done five times over. Definitely enjoyed these new style episodes. It’s great learning from a pro like Andy but sometimes you learn more watching a beginner cook, like Caitlyn?, because they make the same mistakes as you and they get corrected. On top of that, I love your ‘accidents happen’ philosophy. Really inspiring to know that you can run with the odd mistake and correct it. Makes me feel like I don’t need to be an absolute perfectionist when cooking making the whole process more enjoyable. Thanks for a great video. Few basics that I would benefit from: rice, steak (maybe a fillet as well as a sirloin) and fries?, a chicken wrap and fish.
I love this so much. Well done Katelyn and thanks for this video. I am trying to help my husband learn how to do some basic cooking so this is super helpful.
ROTFLMYAO... speaking as an ex-pat K1W1 domicile in Aus! Wasn't the Bledisloe this year another master class in "K1W1's can do anything" (our national moto)
Loving this format, so good for all of us home cooks. Apart from cheese I love ham, diced capsicum and spring onions in an omelet. I have one of those sandwich presses that has the swappable non-stick plates, jaffles, panini, waffles. My favourite is the French toast plates, has the perfect depth for 2 to 3 beaten eggs, I pour the eggs in drop in toppings and close the press, cooking the omelet from both sides. When done I open the press and roll the omelet lengthwise. I might have to try omelet waffles next :)
This is why I love Andy. The little nuggets of knowledge for us normies of a low burner but moving your pan over the heat. Lots and lots of chefs on here just put a pan on low or medium or whatever and that’s it.
Katelyn, it's very simple- Andy's the presenter, you're the producer. He's got a talent for explaining what he's doing as he does it, same as you have a talent for making sure that you catch it all on video. I remember watching Mario Batali when he started out, and how nervous he looked when he was just talking to the camera. Once he had people sitting with him he could talk to, he he got right into the groove and had a great time.
I literally just bought a carbon steel pan and wok from local farmers market, pretty exciting. The guy makes them in an old foundry at a gold-rush era museum really cool. Have to season them then ready to go. I've had enough of the non stick pans wearing out. Also some nice sparkling water i've found called Etch flavored with native plants.
How are your pans? I’m in the market for both as my cast iron wok is simply too large and heavy for daily cooking, and a smaller carbon steel fry pan would be handy for eggs and omlettes and the like. Cheers!
@@m.theresa1385 i'm loving them. After seasoning they are almost as good as teflon, just need to preheat and heat oil in them. in the pan i've fried eggs, scrambled eggs with cheese, pancakes, omlettes and caramelized some beef. the latter two things stuck a bit thats either me or the pan needs more seasoning. I've only used the wok once for a ginger chicken stir-fry and it turned out really well worked as a wok should heating up quickly. Anything that does stick doesnt take much scrubbing to clean, don't have to worry about scratching them, my handles are steel and heat up i have to remember that. Do have to dry them properly and do a wipe with oil so they dont rust. i like how sturdy they are the pan would be good for camping too. With a little extra care i'm happy that i have some tools that will live longer than me and cost 70$ for the pan 80 for the wok
French omelette on a carbon steel pan is more difficult (sticking) but the key is to start with eggs at room temperature and have well-seasoned pan at the right temperature. You also need to pull the egg with the bowl of a fork, so that the fat stays on the hot pan. Otherwise the silicone spatula is scaping it up. French is much more delicate in texture.
It might be a seasoning issue but I think it’s an evenness issue. Since burners and IH have rings of heating I find that even if using a nonstick pan the middle will stick just enough to tear the egg because the middle is cooler than the edges. Even with brand new nonstick cookware
These videos are the highlight of my sundays! Once i’m a little further in my anorexia recovery journey i’d love to make one of the dishes from this channel
Super great video. Quick note one the "seasoning", it might give an impression that it is for taste. Salt is important for the final texture and the cooking process. Even if you do not feel like adding it, try a small pitch, rather than nothing.
I was drinking way to much (a lot of gin every day) and decided to give it up for October. I was really worried about how I would cope but it turned out to be easy. I feel great and have so much more of my day that is productive. Couldn't recommend it more.
I’ve found that using butter on a medium low heat and minimal pulls toward the center help the omelette with no color release more easily. The steam from the butter helps lift the egg off the patina of the carbon steel or cast iron.
For a French omlette I’ve found that using butter makes all the difference . For my regular omlette I simply fold it in half the same as my mum did. That’s also how my local diner did theirs except they use their flattop.
I love this concept of 'training' Katelyn! I imagine Andy is already 'trained'! Future episode suggestions could include knife skills, simple pan sauces, and then a no-nonsense pan-seared steak done perfectly!
Good job Katelyn! It is no easy task to work in the presence of a master- especially when he is busting to he his hands in there! Andy gets points for being a good teacher! Great show! Off to make an omelette.
Lovely video, gave me such a crave that I made and ate a totally uneccesarry omelette at midnight,. I like to put a bit of shiro dashi in the egg mixture instead of salt and cook with butter.
Great video guys, I just love this format and the interaction between you, which is just lovely to see. How about a 1st series just on teaching how to cook eggs, as there's so many different ways to cook eggs. Then you could have many more series focusing on staple ingredients of all kinds. This would be so useful for people who want to learn how to cook, but don't have the knowledge or experience and are maybe afraid to try new things. As a home cook there's no right or wrong way to cook anything (obviously apart from unhygienically and risking food poisoning), if you like it (and even better if other people like it) then it's good. Don't get hung up on whether it's the "classic" cheffy way or not. Peace and ❤
Perfect day! Watched the stock video this morning and now the omelette video this evening! My suggestion for this series is just work through what Katelyn or any of the other crew say they don’t do well be it a specific dish or even a skill. I’ve learnt so much from watching your channel largely because you take the time to explain things well and the feedback you give in real time is excellent. Basic stuff is not that well covered generally in my opinion but would be great for this more relaxed format.
Do you prefer to use room temperature eggs for omelettes? My mum always said they made fluffier omelettes & they seem to whisk up better, but curious if it really matters?
New to the channel so I have been binge watching like crazy to get caught up! As always the content is superb, and I am going to try these techniques to my omelette making process. Great way to spend my Sunday morning while doing my sourdough bread prep! Keep stucking! ♥️ 🍳👨🍳
As a home enthusiast, its confidence building to see that even Chef struggles with a French style omelette! Love the part where Chef wants to “show” her and she doesn’t want him to grab the tools out of her hand. That’s me and my dad to a T!
I learned to make a classic French omelette from a French cookbook. One does not treat the eggs the way you did in the pan. One keeps the middle intact, run around the edges to prevent sticking by extending tool of choice under the middle . When it is done, gently roll the omelette as you did, gently and quickly, onto a plate. In this method, the plate stays on the counter and the pan is loosely perpendicular to it. The omelette slides out, aided by the tool. As to seasoning, which is of course a personal preference: I could never find salt in the flavor when I salted the eggs while whisking. I season the eggs just after they hit the pan and edges are set. It is to me, a more harmonious outcome. Thank you for the hard work you and the team does. I have learned so much .
I've watched dozens of French cooks make an omelette and made many myself. This is how it's done in principle. There are variations as with every other dish in existence.
This is amazing! Please have more of these types of videos teaching Caitlin. Also, have you considered opening a cookery school? Lots of celebrity chefs do it. Prue Leith does it and offers a £40k-ish Diploma. Gordon Ramsay does short courses. Others do Online Courses. I think this could be a bigger revenue income than say a restaurant. Just a thought. But this style of teaching Caitlin is just amazing! A great instructor, and a great student. Thanks guys x
Great video :) I love it more creamy with cream instead of milk, or half milk half cream. Even if im schooled into the french cuisine I prefer some color to it.
Very nice to see to check the temp via infrared thermometer- I have a general one where I can choose the refraction index- to which value should this be set to check on cast-iron gear?
I always season my eggs a little bit beforehand and season again while its cooking, i've tried no seasoning beforehand and it really makes a difference in flavour!
I seem to be praised by my family for the Chinese style omelette. I make a corn flour slurry with Won-ton soup mix to flavour it. Fold the omelette and then add the slurry to quickly thicken. Slide out of the pan with the sauce.
Re the egg white omelette, I have my own creation of that…. Sometimes I don’t like a fuller fluffy omelette so the egg white omelette is perfect, however there’s no way those yummy yolks are going to waste! I put them in the pan for a few seconds, stick them on the plate, and they become the sauce for my omelette! Boom 💥 👌 Lol Andy, I can’t believe YOU, top chef, struggled with the French omelette! I’m a mere wee Scottish home cook & I can do it 😂
This is top stuff, along the lines of "all the questions you wanted to ask but felt everyone else already knew the answer" (when they actually didn't). How to emulsify stuff would be cool. Or how to get herb oils not to go cloudy!
The "flower" omelette is Korean I think. Funny cause that's what I'm planning to do tonight for my wife 😂 I'm a self taught and I messed up a lot of omelettes, with time I came to cook omelettes like the first you did, using that exact technique without looking at any tutorial because it felt like the right thing to do. Now friends and family ask me for those because they just don't like what they're eating outside. It's kinda cool to have that feeling after so many lost omelettes lol For the cheese in the omelette and as a french, I rarely saw restaurants putting cheese. But I do it cause I like it.
Something I’d like to see is how you clean various messes out of your various pans. Eggs sticking always sucks. When I do steak fajitas in cast iron there’s usually some char, etc. I just don’t know the best ways to clean various messes. Would be cool if you could film the cleaning steps after videos and compile it into a guide!
I love watching you two. Great chemistry together. I wouldn’t mind seeing over easy and over hard eggs. There has to be some tricks to do it better? All the best to you both, Norm in Arizona
Your pan looks extremely better than mine made in carbon steel pan I watched all the RUclips videos I can find on seasoning it and just struggled doing so
Awesome as ever... things to teach in the next 6 weeks. The basic cooking skills that would give someone who is not confident with cooking, a lot more confidence. The different types of cooking methods such as frying, grilling, roasting etc and handling meat, poultry, fish and perhaps at least one vegetarian dish.
We live in Alaska and I dip net red Salmon every summer, quite a few and so I smoke some and my favorite omelets are 1 egg (so I make ya 2-3 of them) smoked salmon belly ( it’s the fatty part) and cream cheese and green onion! Pinch of salt. Voilà.! So DAMN good! Thin like a crêpe…
She's proven she's got SKILLZ, howzabout she does a meal like Carbonara and side salad or something like that? Would LOVE to see anything that tends to get the Cheffy Treatement at a restaurant but is piss-easy for us homecooks. K, you're an inspiration for us all!
My carbon steel pan sticks with the classic omelette too. Its on an induction cook top and the pan has a small central core. Would cast iron be better?
Man I love this wholesome home cooking style so much
Love the honesty in showing the fails... (great videos, please keep them coming) 😀
Caitlin asks good, 'real home cook' questions 🥰
Andy Teaches Kaitlin
- Scrambled Eggs
- Steak in a pan (Not over fire)
- Quick simple fried rice
Very enjoyable. If I may: I find that butter, rather than oil, prevents sticking in a well-seasoned carbon steel skillet. And when using a stainless-steel pan, heat it from cold with a bit of oil. Then, when hot, discard the oil and replace it with butter. Nothing will stick to it.
I love watching these on Sunday morning. So chill. Great way to start my day. Then it’s LOTR playing while cleaning, obviously pausing for the action scenes 😂
Get out of here! Was just watching the ride of the Rohirrim. RIP Bernard Hill.
Oh I love that scene@@Razzmansupreme!!
You two are so fun to watch! Cheers from Spokane, WA, USA!!!!
Show her how to cook pasta and/or to create and dress a salad.
Great video. I love how chill these are. And that with your long form content it’s ‘teaching’ and mostly not ‘showing off’
I personally much prefer the long form over the short form content. I think it would be really cool for a Knife skills with babe ❤❤
Another vote for knife skills
I love how Katelyn knows how to ask all the right questions!
Man, this is like therapy. I must’ve watched every video you’ve done five times over.
Definitely enjoyed these new style episodes. It’s great learning from a pro like Andy but sometimes you learn more watching a beginner cook, like Caitlyn?, because they make the same mistakes as you and they get corrected.
On top of that, I love your ‘accidents happen’ philosophy. Really inspiring to know that you can run with the odd mistake and correct it. Makes me feel like I don’t need to be an absolute perfectionist when cooking making the whole process more enjoyable.
Thanks for a great video.
Few basics that I would benefit from: rice, steak (maybe a fillet as well as a sirloin) and fries?, a chicken wrap and fish.
Teaching someone what we take delight in ~ humbling and a privilege. Kudos to you both.
good job Katelyn. seriously, i'm impressed. ❤ and it's so cute seeing you guys cook together!
Love watching you both and always learn so much like cracking the eggs on a hard surface - your omelette looked awesome Katelyn.
this content is so elite & so refreshing compared to the main channel. more of this please.
I love this so much. Well done Katelyn and thanks for this video. I am trying to help my husband learn how to do some basic cooking so this is super helpful.
For a kiwi and a banana bender, you two are the best ever couple ! Never forget it !!! 👍
ROTFLMYAO... speaking as an ex-pat K1W1 domicile in Aus! Wasn't the Bledisloe this year another master class in "K1W1's can do anything" (our national moto)
I have been taught a lesson today. Omelettes have been a struggle for me. Thankyou Andy and Kaitlyn 🥰🙌 This was a fun episode.
Jay Fai is who Andy was referring to. She's a legend!!
if that's it this should be pinned ;)
Loving this format, so good for all of us home cooks. Apart from cheese I love ham, diced capsicum and spring onions in an omelet.
I have one of those sandwich presses that has the swappable non-stick plates, jaffles, panini, waffles. My favourite is the French toast plates, has the perfect depth for 2 to 3 beaten eggs, I pour the eggs in drop in toppings and close the press, cooking the omelet from both sides. When done I open the press and roll the omelet lengthwise. I might have to try omelet waffles next :)
This is why I love Andy. The little nuggets of knowledge for us normies of a low burner but moving your pan over the heat. Lots and lots of chefs on here just put a pan on low or medium or whatever and that’s it.
Wow. I love this.
Just stumbled upon this channel now.
How much fun
Katelyn, it's very simple- Andy's the presenter, you're the producer. He's got a talent for explaining what he's doing as he does it, same as you have a talent for making sure that you catch it all on video.
I remember watching Mario Batali when he started out, and how nervous he looked when he was just talking to the camera. Once he had people sitting with him he could talk to, he he got right into the groove and had a great time.
She out did yours on presentation Andy! Great teacher to all of us you are brother. Much Respect 🔥👊🇨🇦👍🔥
Enjoying how Andy embodies the maxim: a good chef doesn’t blame his tools. (With regards to the omelette sticking to the pan at the end)
Best Andy Quote …. “ Let’s not get too advanced “ 😊
Oh too cute . Most enjoyable upload . Thanks for sharing with the whole wide world. 👊
Andy is very encouraging. A natural teacher. 👏🏼
Thanks Andy! This definitely helps me. I like watching with my son as well
Best time of the week you guys are legend's. Andy is just itching to get in and do it😂😂😂 #stunning
Loving these tutorials Andy!
I literally just bought a carbon steel pan and wok from local farmers market, pretty exciting. The guy makes them in an old foundry at a gold-rush era museum really cool. Have to season them then ready to go. I've had enough of the non stick pans wearing out. Also some nice sparkling water i've found called Etch flavored with native plants.
I would love to know if the farmers market is here in Melbourne
@@rachadballout8087 an hour and a half out
How are your pans? I’m in the market for both as my cast iron wok is simply too large and heavy for daily cooking, and a smaller carbon steel fry pan would be handy for eggs and omlettes and the like. Cheers!
@@m.theresa1385 i'm loving them. After seasoning they are almost as good as teflon, just need to preheat and heat oil in them. in the pan i've fried eggs, scrambled eggs with cheese, pancakes, omlettes and caramelized some beef. the latter two things stuck a bit thats either me or the pan needs more seasoning. I've only used the wok once for a ginger chicken stir-fry and it turned out really well worked as a wok should heating up quickly. Anything that does stick doesnt take much scrubbing to clean, don't have to worry about scratching them, my handles are steel and heat up i have to remember that. Do have to dry them properly and do a wipe with oil so they dont rust. i like how sturdy they are the pan would be good for camping too. With a little extra care i'm happy that i have some tools that will live longer than me and cost 70$ for the pan 80 for the wok
French omelette on a carbon steel pan is more difficult (sticking) but the key is to start with eggs at room temperature and have well-seasoned pan at the right temperature. You also need to pull the egg with the bowl of a fork, so that the fat stays on the hot pan. Otherwise the silicone spatula is scaping it up. French is much more delicate in texture.
Sticking on the pan means not prepared the pan properly is all, nothing difficult about.
I thought it was because of the forgotten salt. Jk 😂
Deffo giving this a try, and major difference for those of us with just non stick pans
Thank y'all for sharing this. I like this channel just as much as the main one.
It might be a seasoning issue but I think it’s an evenness issue. Since burners and IH have rings of heating I find that even if using a nonstick pan the middle will stick just enough to tear the egg because the middle is cooler than the edges. Even with brand new nonstick cookware
Andy you're a great teacher!
These videos are the highlight of my sundays! Once i’m a little further in my anorexia recovery journey i’d love to make one of the dishes from this channel
All the best for your recovery journey!
Super great video. Quick note one the "seasoning", it might give an impression that it is for taste. Salt is important for the final texture and the cooking process. Even if you do not feel like adding it, try a small pitch, rather than nothing.
I was drinking way to much (a lot of gin every day) and decided to give it up for October. I was really worried about how I would cope but it turned out to be easy. I feel great and have so much more of my day that is productive. Couldn't recommend it more.
I’ve found that using butter on a medium low heat and minimal pulls toward the center help the omelette with no color release more easily. The steam from the butter helps lift the egg off the patina of the carbon steel or cast iron.
For a French omlette I’ve found that using butter makes all the difference . For my regular omlette I simply fold it in half the same as my mum did. That’s also how my local diner did theirs except they use their flattop.
Yes butter tastes better too!
Love it! Honest video, from an accomplished chef.
I love this format! Thanks team ❤️
I love this concept of 'training' Katelyn! I imagine Andy is already 'trained'! Future episode suggestions could include knife skills, simple pan sauces, and then a no-nonsense pan-seared steak done perfectly!
This channel rules. You guys are awesome.
Love this! Would love to see more!! Omelette looked amazing! 😋
Good job Katelyn! It is no easy task to work in the presence of a master- especially when he is busting to he his hands in there! Andy gets points for being a good teacher! Great show! Off to make an omelette.
I love your videos. This was a fun episode.
This is so cute omg haha love this chill type of content!
Lovely video, gave me such a crave that I made and ate a totally uneccesarry omelette at midnight,. I like to put a bit of shiro dashi in the egg mixture instead of salt and cook with butter.
Great video guys, I just love this format and the interaction between you, which is just lovely to see.
How about a 1st series just on teaching how to cook eggs, as there's so many different ways to cook eggs.
Then you could have many more series focusing on staple ingredients of all kinds. This would be so useful for people who want to learn how to cook, but don't have the knowledge or experience and are maybe afraid to try new things.
As a home cook there's no right or wrong way to cook anything (obviously apart from unhygienically and risking food poisoning), if you like it (and even better if other people like it) then it's good. Don't get hung up on whether it's the "classic" cheffy way or not.
Peace and ❤
Go Katelyn goooooo!!!!!!
Jay Fai is a maker of the world famous crab omelets. Glad you did both styles of omelets. Good video guys! Cheers
Perfect day! Watched the stock video this morning and now the omelette video this evening! My suggestion for this series is just work through what Katelyn or any of the other crew say they don’t do well be it a specific dish or even a skill. I’ve learnt so much from watching your channel largely because you take the time to explain things well and the feedback you give in real time is excellent. Basic stuff is not that well covered generally in my opinion but would be great for this more relaxed format.
Do you prefer to use room temperature eggs for omelettes?
My mum always said they made fluffier omelettes & they seem to whisk up better, but curious if it really matters?
New to the channel so I have been binge watching like crazy to get caught up! As always the content is superb, and I am going to try these techniques to my omelette making process. Great way to spend my Sunday morning while doing my sourdough bread prep! Keep stucking! ♥️ 🍳👨🍳
As a home enthusiast, its confidence building to see that even Chef struggles with a French style omelette! Love the part where Chef wants to “show” her and she doesn’t want him to grab the tools out of her hand. That’s me and my dad to a T!
I never knew I was missing this content...cheers!
perfect omelet both yous guys
thnx for sharing
I love this video. Great work
Love this one, awesome job both of ya
Love to see a couple cooking together!
I learned to make a classic French omelette from a French cookbook. One does not treat the eggs the way you did in the pan. One keeps the middle intact, run around the edges to prevent sticking by extending tool of choice under the middle . When it is done, gently roll the omelette as you did, gently and quickly, onto a plate. In this method, the plate stays on the counter and the pan is loosely perpendicular to it.
The omelette slides out, aided by the tool. As to seasoning, which is of course a personal preference: I could never find salt in the flavor when I
salted the eggs while whisking. I season the eggs just after they hit the pan and edges are set. It is to me, a more harmonious outcome. Thank you for the hard work you and the team does. I have learned so much .
I've watched dozens of French cooks make an omelette and made many myself. This is how it's done in principle.
There are variations as with every other dish in existence.
This is amazing! Please have more of these types of videos teaching Caitlin. Also, have you considered opening a cookery school? Lots of celebrity chefs do it. Prue Leith does it and offers a £40k-ish Diploma. Gordon Ramsay does short courses. Others do Online Courses. I think this could be a bigger revenue income than say a restaurant. Just a thought. But this style of teaching Caitlin is just amazing! A great instructor, and a great student. Thanks guys x
The mixing. Omg that was so funny😂
Lookin' sharp Caitlin.Great tutorial 👌
Katelyn teaches Andy how to make mocktails
thanks for sharing this. I once used instead of sweet pepper powder Tikka Masala instead. and I am stuck with it since. It is so yummy.
Great video :) I love it more creamy with cream instead of milk, or half milk half cream. Even if im schooled into the french cuisine I prefer some color to it.
I enjoy with your cooking and thank for idea on how to cook an omelets in a carbon steel pan❤❤❤
😂we’re all scrutinising the tentacles 🦑 of your relationship 😂😂😂❤❤❤takes balls good on ye
I want to see a "Katelyn makes a pizza" video in the outdoor kitchen 🙂👍 Also love Katelyn's "my wine down ritual" comment 👍
Very nice to see to check the temp via infrared thermometer- I have a general one where I can choose the refraction index- to which value should this be set to check on cast-iron gear?
Really love the hands on cooking with Babe,please use different pans if possible and I’m grateful for your sharing!
always like the way you two banter while you cook.
could you run through a basic rissotto technique. maybe even with seafood.
I always season my eggs a little bit beforehand and season again while its cooking, i've tried no seasoning beforehand and it really makes a difference in flavour!
Can’t wait to see the improvement and what Caitlin does to make her own style of omelette. Everyone has their own preferences.
I seem to be praised by my family for the Chinese style omelette. I make a corn flour slurry with Won-ton soup mix to flavour it. Fold the omelette and then add the slurry to quickly thicken. Slide out of the pan with the sauce.
That pinch of salt in the egg is absolutely crucial, because it changes the egg's protein chemistry and makes them mix much smoother.
Way to go Katelynn!!! Truly stunning!!!
Re the egg white omelette, I have my own creation of that…. Sometimes I don’t like a fuller fluffy omelette so the egg white omelette is perfect, however there’s no way those yummy yolks are going to waste! I put them in the pan for a few seconds, stick them on the plate, and they become the sauce for my omelette! Boom 💥 👌
Lol Andy, I can’t believe YOU, top chef, struggled with the French omelette! I’m a mere wee Scottish home cook & I can do it 😂
You should do a whole series together with all those omelette/scrambled egg varieties, slowly getting fancier and fancier. I would love to see that!
This is top stuff, along the lines of "all the questions you wanted to ask but felt everyone else already knew the answer" (when they actually didn't). How to emulsify stuff would be cool. Or how to get herb oils not to go cloudy!
Made an omelet for breakfast. Sat down to eat and watch a vid and this is what popped up first. I should have watched the video before I cooked :D.
Love this! I think this should be a standing concept😁
Would love to see you do a basic bread making masterclass with one or 2 easy variants.
The "flower" omelette is Korean I think. Funny cause that's what I'm planning to do tonight for my wife 😂 I'm a self taught and I messed up a lot of omelettes, with time I came to cook omelettes like the first you did, using that exact technique without looking at any tutorial because it felt like the right thing to do. Now friends and family ask me for those because they just don't like what they're eating outside. It's kinda cool to have that feeling after so many lost omelettes lol
For the cheese in the omelette and as a french, I rarely saw restaurants putting cheese. But I do it cause I like it.
very cute episode.. Thank you
I love this!
I believe a thousand French chefs died after watching this.
Great video. I would really look to see a pizza on the next one. With making the dough etc...
Something I’d like to see is how you clean various messes out of your various pans. Eggs sticking always sucks. When I do steak fajitas in cast iron there’s usually some char, etc. I just don’t know the best ways to clean various messes. Would be cool if you could film the cleaning steps after videos and compile it into a guide!
love this!
Smashed it Caitlin!
I love watching you two. Great chemistry together. I wouldn’t mind seeing over easy and over hard eggs. There has to be some tricks to do it better?
All the best to you both,
Norm in Arizona
Your pan looks extremely better than mine made in carbon steel pan I watched all the RUclips videos I can find on seasoning it and just struggled doing so
Awesome as ever... things to teach in the next 6 weeks. The basic cooking skills that would give someone who is not confident with cooking, a lot more confidence. The different types of cooking methods such as frying, grilling, roasting etc and handling meat, poultry, fish and perhaps at least one vegetarian dish.
“You’ve made your bed” 😂😂😂
We live in Alaska and I dip net red Salmon every summer, quite a few and so I smoke some and my favorite omelets are 1 egg (so I make ya 2-3 of them) smoked salmon belly ( it’s the fatty part) and cream cheese and green onion! Pinch of salt. Voilà.! So DAMN good! Thin like a crêpe…
She's proven she's got SKILLZ, howzabout she does a meal like Carbonara and side salad or something like that?
Would LOVE to see anything that tends to get the Cheffy Treatement at a restaurant but is piss-easy for us homecooks. K, you're an inspiration for us all!
My carbon steel pan sticks with the classic omelette too. Its on an induction cook top and the pan has a small central core. Would cast iron be better?