That's the way. I have reservations about a non-stick pan but it does take a
while to condition a regular pan.
And yes, more is less.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher:
The SLR Compendium:
revised edition -
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7
On 19/01/2014, at 4:39 PM, Moose wrote:
> One of the formative experiences of my youth was watching Julia Child make a
> French omelette. I was thunderstruck to
> discover that those ohsovery disappointing, thick, rubbery things I had
> learned to avoid were not what an omelette was
> supposed to be.
>
> At home, I have a dedicated omelette pan, super thick aluminum, good
> non-stick coating, sides just the right shape to
> roll 'em up. On the road, I use a less perfect pan* used for other things, as
> well, so they sometimes don't look as
> perfect, but always taste great.
--
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