Alex
Serius Eat
Serius Eat
Bon Apettit
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Diferencias entre el frances y el americano
Jaques Pepin
Jaques Pepin
Jaques Pepin
Soltner
BBC
Gordon Scramble eggs
Sous vide
El omelette es un clasico
Durante decadas la prueba que tenia que pasar un aspirante para entrar en la brigada de un restaurante afamado era preparar un omelette.
El omelette es un curd
Quiches, Sambayon, flan, creme brule, curd de limon, crema inglesa, helado, omelette, huevos revueltos.
El omelette es un huevo revuelto
El omelette es un huevo revuelto que uno olvido sobre la sarten.
Un omelette es un huevo revuelto que uno dejo en la sarten en el momento justo
Diferentes tipos de huevos revueltos
Agua
Omelette hervido en Chefsteps
Daniel Patterson scramble eggs
Crema o leche
One risk of adding liquid to eggs that's worth mentioning: There's a greater chance that water will be squeezed out as the eggs cook, especially if you like them well done. An analogous effect is the weeping and pitting that can happen when a custard is overcooked—loaded with cream (which is mostly water), a custard can break and weep if exposed to too much heat. The same can happen with scrambled eggs.
Aquí
Sal
Serius Eat
Turns out that salt can have quite a drastic effect on how eggs cook. When eggs cook and coagulate, the proteins in the yolks pull tighter and tighter together as they get hotter. When they get too tight, they begin to squeeze liquid out from the curds, resulting in eggs that weep in a most embarrassing manner. Adding salt to the eggs well before cooking can prevent the proteins from bonding too tightly by reducing their attraction to one another, resulting in a tenderer curd and lower likelihood of unattractive weeping. Adding salt immediately before cooking helps, but if you want the full effect, the salt must have time to dissolve and become evenly distributed through the mixture. This takes about 15 minutes—just enough time for you to get your bacon cooked or your omelette fillings ready!
Aqui
Aquí
Pimienta blanca
Para evitar los puntos negros
Aqui
Fuego fuerte
Aqui
Aqui
Batir
The goal of the constant whisking is to break up the curds as soon as they form; the whisk's multiple wires help with this, slicing through the eggs over and over as they cook. If done properly, it's a slow, boring process, at times leaving you to wonder if the eggs are cooking at all.
Aquí
Manteca
No debe tomar color
Aqui
Batido
The eggs had to be beaten just until the last trace of whites vanished—but no more than that—and salted lightly at the last second.
La guerra de las burbujas
Burbujas en Chefsteps
Dejar descansar la mezcla
No mezclar mucho los huevos
Mezclar mucho los huevos
Batirlos en una licuadora
Soufle
Poulard
Temperaturas
Creme Blule en Chefsteps 80 Aqui
Lemon Curd en Chefsteps 75 Aqui
Flan en chefsteps a 90 Aqui
Temperaturas de diferentes partes del huevo
Por ejemplo, las diferentes proteínas de la albúmina de los huevos se coagulan a temperaturas que oscilan entre 61° y 84°C (141,8° y 183,2°F); una diferencia de unos pocos grados en la temperatura de cocción afectará enormemente a la solidificación de la clara de huevo. Mientras que la ovotransferrina comienza a fijarse a 140°F/60C, sólo comprende el 12% de la clara de huevo. La principal proteína de la clara de huevo, la ovotransferrina, constituye el 54% de la clara y no se coagula hasta que la temperatura alcanza los 80 °C.
La yema comienza a espesarse alrededor de 65 °C y se fija alrededor de 70 °C. Las proteínas de la yema comienzan a espesarse a los 65 °C y se fijan a los 70 °C. El calentamiento adicional a unos 80-90 °C produce la textura desmenuzable típica de los huevos duros. (McGee, Science of Cooking, pp 85) .
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Azucar
Típicamente, con el huevo puro, la clara comienza a fijarse entre 145 y 150 grados y es firme a 160 grados. A los 180 grados, las hebras de proteína se han apretado hasta el punto de que todo el líquido se escurre.
That 145-to-160-degree window is pretty hard to hit, especially over a live flame, which is precisely why perfectly scrambled eggs are such a miracle. Add sugar, however, and an interesting thing happens. The window opens wider. The sugar isolates the protein strands, moving them farther from each other and keeping them apart longer. This raises the temperature at which they coagulate.
Aqui
Quiches
Quiche es un custard
Cocinar el curd, batirlo, hacer el omelette
Aqui
Baño maria
Blumenthal
Blumenthal
Blumenthal
Tres partes del huevo
Serius Eat
Sous vide Scramble Eggs
Scramble Eggs
Heston
Heston en grandes cantidades de huevos
Omurice
Aqui
Omurice
Colar el huevo antes de hacer el omelette
Aqui
Omelette Tornado
Omelette Tornado
Cigarro o Medialuna
El omelette estilo campestre se cocina mas y entonces es mas rigido con lo que no se lo puede doblar como un cigarro
Aquí
Comenzar con la sarten fria
Aquí
Un omelette jugoso
Las proteinas se comprimen y sacan el liquido hacia afuera.
Proporcion de claras y yemas: Curd de limon
Though they work equally well, there are majordifferences. Made with yolks, the curd is stiffer and the flavor richer and more custard-like. With whole eggs, the color is lighter, the set is softer and the flavor is more intensely fruity. I ended up compromising, using a couple of whole eggs and adding two more yolks to give it a slightly smoother flavor and slightly firmer set.
Y aquí
Colar
It’s easy to do in a single small saucepan. In fact, as delicate as curds may seem, you don’t even need to use a double boiler. You can use a common pastry chef’s trick: Bring the mixture quickly to a boil over high heat and then simply strain out any bits of curdled egg.
Y Aqui
Hacer curds como si fuera una torta
Aqui
Cuando agregar manteca
Newton starts with melted butter, Klivans beats it together with the sugar then adds the eggs, almost as if she’s making a cake, and both Keller and Greenspan beat it in at the end, once the mixture has slightly cooled.
Greenspan (who credits the great patissier Pierre Herme for her recipe) writes that, by adding the butter to the mixture at a lower temperature, “instead of melting as it does in curd, the butter emulsifies (just as oil does in mayonnaise), so that the resulting texture is velvety and deceptively light. It is a stroke of culinary magic
Agregar manteca para cortar la cocción
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Omelette Arnold Bennet
Arnold Bennet
Huevos Viejos
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