ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › OMELETTE - New Style?
New Posts  All Forums:Forum Nav:

OMELETTE - New Style?

post #1 of 11
11/19/02 at 7:02am
Thread Starter 
Good morning. Today I made an omelette substituting buttermilk for regular milk. The omelette tasted richer, more buttery.

Best,

 

-T

Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
When Cooks Cook for Themselves
post #2 of 11
11/19/02 at 3:09pm

Good idea

It sounds like you were surprised.
Reply
post #3 of 11
11/19/02 at 3:24pm
Thread Starter 
Well, the question is, "Are any of you?".

Best,

 

-T

Reply
post #4 of 11
7/16/06 at 6:16am

Sounds Interesting!

I love new spins on things.
Think I wll try that one
www.chefsnetwork.com.au
Reply
post #5 of 11
7/16/06 at 1:18pm
No...not surprised. Been baking with buttermilk and know it contributes to richness and layers of flavour. Then again, never tried it in omelettes. I like making them, but they don't like my digestive system...
Reply
post #6 of 11
7/16/06 at 1:29pm
Not suprised here. I'm with foodpump.

When I bake, I always look for recipes containing buttermilk which ensures moistness and simply a better product. So it makes sense with eggs as well.

Buttermilk is a good thing.
Reply
post #7 of 11
8/8/06 at 2:25pm

buttermilk

I have made pancakes with milk and other recipes with buttermilk. Buttermilk by far is so much better. One question I have? I have used the powdered buttermilk where you add water. . .. this may be a dumb question, but is there a big difference with using that versus something that is not powdered?
Fancy Food
Reply
post #8 of 11
8/8/06 at 9:03pm
Hmm....I've never added milk into the omelettes I cook. This is new. What does it do to the omelette?
Visit my site on home-cooked Asian recipes!

http://deliciousasianfood.com
Reply
post #9 of 11
8/9/06 at 6:07am
According to Harold McGee (under scrambled eggs), milk/water/even oil added to eggs dilutes the protein and results in a tenderer product. I usually throw a bit of milk in mine, but the buttermilk idea is intriguing and I'll have to give it a try.

Praties
Reply
post #10 of 11
8/9/06 at 10:31am
I use what ever is available. Adding sour cream, yogurt, hvy cream, even herbed cream cheese thinned with water, they all add a tenderness to the scambled eggs or omelet, each adds a distinct layer to the taste. The more acidic the addition (sour cream, yogurt) the more tender.

12 yr old grandson considers the scramble with yogurt a gourmet item that only his grandma has to secret to. Oh, the power, the satisfaction of being so perfect in his eyes!
Reply
post #11 of 11
8/9/06 at 7:24pm
Many thanks! I shall try that one day.:D
Visit my site on home-cooked Asian recipes!

http://deliciousasianfood.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
When Cooks Cook for Themselves
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › OMELETTE - New Style?