I love watching these on Sunday morning. So chill. Great way to start my day. Then it’s LOTR playing while cleaning, obviously pausing for the action scenes 😂
Perfect day! Watched the stock video this morning and now the omelette video this evening! My suggestion for this series is just work through what Katelyn or any of the other crew say they don’t do well be it a specific dish or even a skill. I’ve learnt so much from watching your channel largely because you take the time to explain things well and the feedback you give in real time is excellent. Basic stuff is not that well covered generally in my opinion but would be great for this more relaxed format.
ROTFLMYAO... speaking as an ex-pat K1W1 domicile in Aus! Wasn't the Bledisloe this year another master class in "K1W1's can do anything" (our national moto)
Man, this is like therapy. I must’ve watched every video you’ve done five times over. Definitely enjoyed these new style episodes. It’s great learning from a pro like Andy but sometimes you learn more watching a beginner cook, like Caitlyn?, because they make the same mistakes as you and they get corrected. On top of that, I love your ‘accidents happen’ philosophy. Really inspiring to know that you can run with the odd mistake and correct it. Makes me feel like I don’t need to be an absolute perfectionist when cooking making the whole process more enjoyable. Thanks for a great video. Few basics that I would benefit from: rice, steak (maybe a fillet as well as a sirloin) and fries?, a chicken wrap and fish.
I learned to make a classic French omelette from a French cookbook. One does not treat the eggs the way you did in the pan. One keeps the middle intact, run around the edges to prevent sticking by extending tool of choice under the middle . When it is done, gently roll the omelette as you did, gently and quickly, onto a plate. In this method, the plate stays on the counter and the pan is loosely perpendicular to it. The omelette slides out, aided by the tool. As to seasoning, which is of course a personal preference: I could never find salt in the flavor when I salted the eggs while whisking. I season the eggs just after they hit the pan and edges are set. It is to me, a more harmonious outcome. Thank you for the hard work you and the team does. I have learned so much .
I literally just bought a carbon steel pan and wok from local farmers market, pretty exciting. The guy makes them in an old foundry at a gold-rush era museum really cool. Have to season them then ready to go. I've had enough of the non stick pans wearing out. Also some nice sparkling water i've found called Etch flavored with native plants.
Great video. I love how chill these are. And that with your long form content it’s ‘teaching’ and mostly not ‘showing off’ I personally much prefer the long form over the short form content. I think it would be really cool for a Knife skills with babe ❤❤
I love this concept of 'training' Katelyn! I imagine Andy is already 'trained'! Future episode suggestions could include knife skills, simple pan sauces, and then a no-nonsense pan-seared steak done perfectly!
I was drinking way to much (a lot of gin every day) and decided to give it up for October. I was really worried about how I would cope but it turned out to be easy. I feel great and have so much more of my day that is productive. Couldn't recommend it more.
These videos are the highlight of my sundays! Once i’m a little further in my anorexia recovery journey i’d love to make one of the dishes from this channel
Loving this format, so good for all of us home cooks. Apart from cheese I love ham, diced capsicum and spring onions in an omelet. I have one of those sandwich presses that has the swappable non-stick plates, jaffles, panini, waffles. My favourite is the French toast plates, has the perfect depth for 2 to 3 beaten eggs, I pour the eggs in drop in toppings and close the press, cooking the omelet from both sides. When done I open the press and roll the omelet lengthwise. I might have to try omelet waffles next :)
I love this so much. Well done Katelyn and thanks for this video. I am trying to help my husband learn how to do some basic cooking so this is super helpful.
New to the channel so I have been binge watching like crazy to get caught up! As always the content is superb, and I am going to try these techniques to my omelette making process. Great way to spend my Sunday morning while doing my sourdough bread prep! Keep stucking! ♥️ 🍳👨🍳
Super great video. Quick note one the "seasoning", it might give an impression that it is for taste. Salt is important for the final texture and the cooking process. Even if you do not feel like adding it, try a small pitch, rather than nothing.
French omelette on a carbon steel pan is more difficult (sticking) but the key is to start with eggs at room temperature and have well-seasoned pan at the right temperature. You also need to pull the egg with the bowl of a fork, so that the fat stays on the hot pan. Otherwise the silicone spatula is scaping it up. French is much more delicate in texture.
She's proven she's got SKILLZ, howzabout she does a meal like Carbonara and side salad or something like that? Would LOVE to see anything that tends to get the Cheffy Treatement at a restaurant but is piss-easy for us homecooks. K, you're an inspiration for us all!
Great video guys, I just love this format and the interaction between you, which is just lovely to see. How about a 1st series just on teaching how to cook eggs, as there's so many different ways to cook eggs. Then you could have many more series focusing on staple ingredients of all kinds. This would be so useful for people who want to learn how to cook, but don't have the knowledge or experience and are maybe afraid to try new things. As a home cook there's no right or wrong way to cook anything (obviously apart from unhygienically and risking food poisoning), if you like it (and even better if other people like it) then it's good. Don't get hung up on whether it's the "classic" cheffy way or not. Peace and ❤
I seem to be praised by my family for the Chinese style omelette. I make a corn flour slurry with Won-ton soup mix to flavour it. Fold the omelette and then add the slurry to quickly thicken. Slide out of the pan with the sauce.
Great stuff, as always. How about taking some of that amazing beef stock from the main channel and making a vegetable beef soup? It's heading towards winter here in the States, and I make a boatload of soups as the weather gets colder. Cheers!
Good job Katelyn! It is no easy task to work in the presence of a master- especially when he is busting to he his hands in there! Andy gets points for being a good teacher! Great show! Off to make an omelette.
The "flower" omelette is Korean I think. Funny cause that's what I'm planning to do tonight for my wife 😂 I'm a self taught and I messed up a lot of omelettes, with time I came to cook omelettes like the first you did, using that exact technique without looking at any tutorial because it felt like the right thing to do. Now friends and family ask me for those because they just don't like what they're eating outside. It's kinda cool to have that feeling after so many lost omelettes lol For the cheese in the omelette and as a french, I rarely saw restaurants putting cheese. But I do it cause I like it.
I enjoy these tutorials videos keep up the great work 👍 Q can you add bacon bits or ham to your omelette if so it would be pre cooked & added with the cheese??
Do you prefer to use room temperature eggs for omelettes? My mum always said they made fluffier omelettes & they seem to whisk up better, but curious if it really matters?
I always season my eggs a little bit beforehand and season again while its cooking, i've tried no seasoning beforehand and it really makes a difference in flavour!
Andy. Nice to meet you. What would be your favourite five course meal? And how would you make it? Would it be a breakfast, lunch or dinner? Would love to see you make it. Oh and hi Katelyn.
Chef, If you're looking for suggestions: My wife will bake ciabatta bread while I make us chicken or tuna salad for grilled sandwiches. We feel like being able to make a good tuna or chicken salad is great for light lunches with friends.
I am not a chef and I have no idea what is in the olive oil bottle for certain so I just make my own Ghee. In my case it has turned out to be the best thing for my cookware and has been excellent on my cast iron, it's always seasoned and never sticky.
Awesome as ever... things to teach in the next 6 weeks. The basic cooking skills that would give someone who is not confident with cooking, a lot more confidence. The different types of cooking methods such as frying, grilling, roasting etc and handling meat, poultry, fish and perhaps at least one vegetarian dish.
While Gordon says (based merely on tradition in French cooking, not persuasive explanation) to salt your eggs before cooking them, both Kenji and the scientist types at America's Test Kitchen explain the science behind why it's better to salt your eggs before cooking. So Andy's spot!
Watched this today, made myself an omelette for dinner 😄 best I ever made, thanks! Two random questions; 1, I love sriracha, would you show us how to make it one day? and 2, I love my motorbikes, would be interested to hear what you've owned in the past and if you've made any plans beyond the 250 you bought a while back. Keep the vids coming, really enjoy them! Edit: gidday from the Tararuas!
Great video, good tips. I see you are using the carbon steel pan from Made In (I have all my pans from them now). What size is that pan you used here, 10 inch or 12 inch? Cheers from the States.
Love the channel, I do not like the flavor of egg when the Mallard reaction browns the egg proteins. I need my omelette pure yellow, the french way. I make it with butter, used a lid, low heat, it is slow to set and takes a while to make time wise from an omelette perspective but worth it.
Some basic recipes covering the gamut would be cool to teach - a pasta (carbonara, aglio e olio) , a steak dish, a good chicken dish, maybe a soup (pumpkin?), a roast of some kind, classic Aussie BBQ?
Something I’d like to see is how you clean various messes out of your various pans. Eggs sticking always sucks. When I do steak fajitas in cast iron there’s usually some char, etc. I just don’t know the best ways to clean various messes. Would be cool if you could film the cleaning steps after videos and compile it into a guide!
Some ideas for teaching Babe are a basic roast with roast veggies & gravy; something seafood, say a yummy fresh salad topped with grilled prawns with a delicious citrus dressing, anything seafood really or anything tasty & healthy & quick to make that you know she likes.
I love watching you two. Great chemistry together. I wouldn’t mind seeing over easy and over hard eggs. There has to be some tricks to do it better? All the best to you both, Norm in Arizona
Very nice to see to check the temp via infrared thermometer- I have a general one where I can choose the refraction index- to which value should this be set to check on cast-iron gear?
I know you made Eggs Royale recently, but sauces that are likely to split I would love tips and tricks on making small quantities of on demand sauces and dressings. And basics like sauces for gnocchi and marinara, etc., etc.. Also something about when you have to do a non-dairy version as I have family that can't eat dairy.
I didn't realise I've been making mine all wrong. I normally flip mine over (maybe that's a UK thing, I'm not sure). I'm going to give this a try! Please could you show us how to make scrambled eggs or a good poached egg for your next video?? P.S keep doing what your doing me and my partner Andy love watching your videos! ❤
I also disagree with the famous chef that doesn't season eggs. Auguste Escoffier also disagrees with him. It's in the first pages of Le Guide Culinaire. PS: well done Caitlyn for pulling off a decent omelette in a carbon steel pan. I stick to non-sticks (I don't though! ha!).
"I don't know how to cook an omelette"? WTF? 60+ years ago, mother never taught me to cook, but tonight, my lazy meal omelette included sauted ""Collard Greens" from the community garden I volunteer at... yum.
VIDEO IDEA: can you please do a spaghetti bolognese, but focus very intricately on the bolognese sauce? Like explain each process and why you are doing it. (ie. why veg before meat or why sweat celery before sweating carrots, why sweat them and not chuck everything in together?)
