Video: André Soltner Makes an Omelet
André Soltner, former chef-owner of Lutèce and the dean of Classic Studies at The French Culinary Institute, helps you bone up on your omelet skills in this video from Time Out New York, after the jump. A trick new to me: using white pepper instead of black—to avoid the specks.
André Soltner Makes an Omelet
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
11 Comments:
White pepper should be a staple in every kitchen. It also works well as a substitute for table salt for anyone on a low-sodium diet.
That was also just a beautiful omelette.
NotAmerican at 7:33AM on 10/20/09
White pepper as a substitute for salt? Are you kidding? Personally, I don't mind the black specks--tells me how much pepper is already in the dish...
Lilla at 10:22AM on 10/20/09
White pepper doesn't taste the same as black pepper. It's a much more harsh and unpleasant flavor. All the old French guys use it (solely for appearance reasons), but I don't know any capable younger chefs who would even touch the stuff. It's gross.
bradnelson at 11:52AM on 10/20/09
Julia Child and JAcques Pepin argues about black vs white pepper in on of the episodes of their show- pretty darn amusing. I like good white pepper, but as with black, there's a lot of crap out there, especially what's sold in grocery stores. If you've never had or liked white pepper and you live near a Penzey's store, I highly recommend checking out their white pepper.
thatgrrl at 12:03PM on 10/20/09
@thatgrrl: Just found this bit from Pepin:
http://www.pbs.org/newshour/bb/remember/july-dec04/child_8-13.htmlAdam Kuban at 12:28PM on 10/20/09
so are omelets stuffed with cheeses and various veggies in the same line as this traditional omelet or are they considered something completely different?
_greenbean at 12:48PM on 10/20/09
@_greenbean... you can either split the top and add ingredients, fill them before rolling or place on top of the omelet. If you were making an omelet basque you would add the ingredients to the eggs and cook them similar to a frittata or an american style "western".
Pavlov at 1:48PM on 10/20/09
Our local PBS station ran some of the original French Chef episodes during their fund drive. They had the omelet show in all of its B&W glory. This clip made me think of it. Of course no one can make an omelet like Julia could.
lakeloverhh at 2:39PM on 10/20/09
"I don't know any capable younger chefs who would even touch the stuff"
You should get out more. White pepper is awesome.
simon at 5:54PM on 10/20/09
This thread has put the song "White Pepper Ice Cream" by Cibo Matto into my head. Here, have a listen: http://blip.fm/profile/akuban/blip/25429532/Cibo_Matto-White_Pepper_Ice_Cream
Adam Kuban at 6:39PM on 10/20/09
They're from the same species of plant. Black are made from unripe berries, while white is made from the seed of ripened berries. The lack of the fruit layer is the major contributor in differences in taste between the two.
Personally, the difference in taste is more significant between freshly cracked vs pre-ground pepper, than between the varieties.
However, I do prefer coarsely ground black on my steak, but if it's going into a marinade or multi-spice season I have a hard time telling the difference, so when I can I stock up on white peppercorns. If you're local store doesn't carry it, you should be able to find them in an Asian grocery store, though not necessarily whole.
BTW, most Asians I know tend to use white pepper since that what they've grown up using and don't bother with black unless they can't get white.
Ajanhelendam at 5:39PM on 10/21/09