WHY you would want a striped omelet is of course a separate question.
The technique requires you to have a "silpat," a "pastry comb," and you have to "dispense siphoned scrambled eggs charged with nitrous oxide." And the final step of course, as in so many modernist cuisine preparations, is to spread butter on the concoction.
i would never think to use a silpat that way. well, i would never think to cut it up. huh. i'm gonna try brushing my food with my extra clarified butter (all the fat with none of the milk solids????) tomorrow. y'know, all that extra clarified butter i have lying around...
ReplyDeleteI don't think it's a good idea to cut a silpat. Mine says to throw away if it cracks...the fibreglass that holds the silicone together could hurt you.
ReplyDeleteBTW excellent and interesting blog.
Liam
Thank you, Liam.
ReplyDeleteWe had a Silpat we used for a while, but it ended up creeping us out - like silicone bakeware. Call me a Luddite, but I'll stick to my cast iron frying pan, glass/ceramic/metal bakeware and wooden cutting board!
ReplyDelete????
ReplyDeleteMy honest fear is that if I had "scrambled eggs charged with nitrous oxide" I would be caught doing what happens with the whipped cream. Standing in front of the refrigerator and injecting straight into my mouth.
...but then again I've never been one for haute cuisine.
I can't help but think of this as some sort of perversion.
ReplyDeleteI had some difficulty understanding him, but watching the preparation of the omelet, I realized I would never dream of emulating him. Now I just don't understand his tastes.
ReplyDelete