Julia Child's Omelette
Has anyone made Julia Child's omelette? (link here http://www.randomhouse.com/knopf/authors/child/recipe.html -- it was referenced in this morning's Baked Eggs Not Recipes article) I'm interested to hear any success stories/tips. (Someday I swear I'll own an omelette pan.)
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Here's Julia's Omelet show: http://www.youtube.com/watch?v=RThnq3-d6PY
As for the dedicated pan, I used to have one, but after the handle fell off (yes, it was pretty old!), I've gotten along fine with both stainless and with non-stick.
"I have used Julia's omelette technique since I was a student at the CIA ,then located in New Haven, in the early '60 s. In fact I have an original French Chef
omelette pan from The Pot Shop of Boston that is now 50 years old and it still makes great omelettes.
Julia inspired the owner to have the pan manufactured to her specifications and The Pot Shop still carries it. You can see the pot on the shop's homepage: http://potshopofboston.com
and you can also see a video of me demonstrating my original pan."
Marian, I hope this will help.
I don't like my PSOB pan and never use it anymore; as JC points out in "The Omelette Show," the pans are much too shallow (they're what she disparagingly refers to as "status pans"). Interestingly enough, she cooks with the PSOB prototypes at the end of the episode and it's evident they're much more appropriate for her "jerked" technique.
I've mastered both that and the scrambled technique. They both took practice and it's important to note that "the jerk" is just that--you DON'T shake the pan back and forth (it also helps to pick up the handle end just a smidge). It was her demonstration with dried beans in the pan that was responsible for my "AHA!"/SMH moment. To master the scrambled technique, check out Jacques Pépin's excellent video on YouTube; while you're there, do a search for "the omelet king" to watch a 90-something Rudolph Stanish do his stuff (in his signature pans); his non-French "puffy cheese omelette" is to die for (I know--I've made it).