$101 vs $8 Omelet: Pro Chef & Home Cook Swap Ingredients | Epicurious

the cabinets are crooked it's not my fault actually the oven is slightly crooked tube and when you put things on the stove they kind of sort of slowly tilt towards the back hi I'm Frank I'm a professional chef and in this box are all the ingredients for a hundred and one dollar omelet hi I'm Emily I'm a home cook and in this box are my $8 omelette ingredients [Music] let's see what we got I think I can do something with this I feel like I have to live up to these ingredients so I guess what Frank magically tossed over to me is a recipe book for the omelet that I was going to make I had some nicer ingredients to work with I had organic pasture-raised eggs gentle care all vegetarian diet no hormones no antibiotics that's the kind of egg then you sell it micro Schuster butter that's where the lactaid feel if I ever saw something with smoked salmon mmm and then creme fraiche okay I had some dill good types of sea salt two kinds of salt okay captain frequency and some salmon roe for the top I had some asparagus for steaming on the side and everything that I needed to make it really nice sherry vinaigrette sherry vinegar Private Reserve challenge - sorry shouts lemon juice vegetable oil Dijon mustard Oh for Emily's ingredients I have some simpler things things that you're more likely to find in your home kitchen I was planning on doing more of a traditional diner style omelette so I have some garlic some butter some kosher salt bacon eggs Swiss cheese I like Swiss cheese well Swiss cheese is cheap more than anything else and some white button mushrooms these ingredients might be simple but I think I can use my chef's superpowers to make them into something delicious okay Frank's gonna make me look so fancy if I had a guest this would probably cost around seven to eight dollars whoa seven to eight dollars on the money 70 $70 whoa wait so Frank just has all of this at his house so this is my kitchen in the real world this is where we're cooking now no more studios and that brings got a pretty nice kitchen doesn't he I might be a professional chef but for the most part I'm just a normal person okay here are my number one concerns one French omelette is a very specific technique that I have not attempted before it this omelette is going to be a trifold French omelette and that's not supposed to have any colour at all so this is a very kind of technique-driven omelette that when I was in culinary school we got graded on how good we did these and that's I am concerned about because there are no mounts for anything on here the biggest topping concern is the creme fraiche pointelle and a quenelle is basically just a small football shaped Dornish which we're gonna make with the whipped creme fraiche you get two spoons you'll go back and forth to make this little football shape steamed asparagus I don't have a steamer so we'll see and I'm sure you've been a great I think so so far we've got sherry vinaigrette sound an important thing for Emily to memorize to emulsify her vinaigrette and vinegar don't normally go together these are two things that don't normally combine naturally that we have to kind of force to combine so I've just been informed that the sherry vinaigrette involves some sort of emulsification which means that in fact I don't know what I'm doing at all for anything so this is when I get to call rose right Rose Emily so nice to meet you so what do you have going on so Rose okay so I'm doing a French omelet the one thing you want to remember about a French omelet Emily is no browning at all on the eggs it's got to be really nice and light in color but coagulated so that you have this really nice envelope of solid egg and kind of a pillowy softer curd inside mix your eggs in so that they're starting to form curds and you want it to be at least like three quarters of the way cooked and then press it a little bit with your spatula so that you get a nice egg envelope really is what a French omelets all about and then you're gonna roll it that's really I think that's the hardest part but you're gonna do great you know what you're doing the next thing is doing steamed asparagus here's the thing I don't have a steamer ooh any ideas frying pan will work just between us you can boil it a tiny little bit just a short time it'll get nice and bright green and it'll be nice and tender that way okay well thanks Emily good luck I see fantastic talking to Rose was a big help before there were a lot of known unknowns but also unknown unknowns and now that I know that I don't know I'm concerned that there are a lot of unknowns but at least I known them so first thing we're gonna do is get my bacon me up and I have some ideas on how to make this a little next level I have a sheet tray with parchment but I'm gonna do with this is just lay it out on so few minutes and start to get a little brown all right so first things first I'm going to rinse off this asparagus in case anyone's wondering this is a countertop dishwasher it would be a perfectly just move kind of fancy I'm just chopping off the ends the thickest wittiest parts of my asparagus and now I'm just gonna give a little peel for the ends of these to make sure that I don't get any of these screaming I bring this in there feeling - very normal thing I do they're probably gonna cut this down but just so you know I've spent like eight years of my life killing asparagus all right so my asparagus is finally done I am going to put it in the pan just for now but in the meantime I'm going to make my vinaigrette and I'm gonna make coffee syrup for this and I'm gonna make this into a glaze for the for the bacon right I have some leftover coffee that's about two cups of coffee to have some brown sugar so about a cup of brown sugar and put this up stuff okay let me get this on and I'm just gonna let that cook down until it's a syrup it's time to make the vinaigrette so the first thing I'm gonna do first is you're gonna chop up one of these shallots so I'm temporarily blinded but open that to grade all right that's good that's gonna have to get so I have my coffee and brown sugar syrup here it's got a nice kind of capable asses color that's starting to get thick the next thing I'm gonna do this is I'm going to add some vinegar right this is sweet it's a little bitter or vacant as salty and fatty and I'm probably gonna add like 2 or 3 tablespoons not a lot I don't want it to be so sour but I do want it to have a little bit of that vinegar bite you give it a stir that's good this is just stuff a head lying around the house something I whipped up to make the bean King just a little more sheffy is that fancy cuts so the next thing I'm gonna do is I'm going to add in my lemon juice my vision in my vinegar all right let's whisk I don't even use a whisk like ever okay girlie okay I think this is done it looks like a real like vinegar net I'm just gonna stop with the brick that's really good so I have my place I got a pastry brush and we're gonna be generous my bacon right now is probably cooked 3/4 of the way so this glaze is just going to kind of sweeten them a little and give it a little darker color and I'm not going to be skimpy with the glaze I'm gonna put a lot on there so that when it goes into the oven it'll stick to the vacant and get nice and crunchy you know sticky okay I'll let this cook for a few more minutes and maybe if I need a little more I'll put some more on but I'm just gonna put it back into me up so the next thing I'm gonna do is get my water boiling for the asparagus just need like a cup of water I'm going to it up and turn on what's next I can't handle anything okay let's get this omelet party started so Emily you can use some white button mushrooms for this element you know these are fairly cheap mushrooms but if they're treated well they're absolutely delicious and my rule of thumb when it comes to mushrooms is if they're cheap you can wash them because ill chef they get all the water down and waterlogged don't worry we'll take care of that with a little bit of technique so I just kind of rub these around and if these were expensive like morels or chanterelles I would never ever ever do this okay I'm gonna make sure that when I cook that I get most of that water take it out so for my filling for my omelet I need to whip up my creme fraiche a little bit like really suggested you can whip the creme fraiche and that just makes it a little bit lighter just a few dollops not more than like to announce ish I'm gonna use about half the package I don't need that much for inside of my omelet but I want to make sure I have extra in case I mess up alright so I'm just gonna whisk this a little bit to give it a little more air all mores your this a cool I don't think I whisked this much in one day in like a very long time maybe ever so whiskey business you know what they say no is no reward I sure would like some whiskey after this now this whiskey okay I think that looks good with these mushrooms I'll take off the end they totally dry and they're all I'm gonna do is if they're really big cut them in half and then slice you also have to take into account that mushrooms will shrink up a little so I probably have to do more than you think you need so I have a little bit of filthier and I'm just gonna give it a chop and then I'll incorporate it into my creme fraiche that's good yeah all right great I'm putting this in the fridge I've salted my asparagus water I'm just gonna put my name is Vera Gissing and then I'm gonna actually get my butter and finesse because what is mushrooms for an omelet without a little bit of butter all right so my asparagus is all done cooking so I am just going to pull the amount of here I'm just going to let my asparagus hang out every room temper it's now cooked and I'm gonna grab my salmon and get ready for my omelette yeah so I just have some unsalted butter and I see this all the time I always go for unsalted because then I can control the amount of salt that put into this again I'm the salt master so I'm going to put about two and a half three tablespoons of butter and I have some garlic and I just give this a little bit of a whack at the side of my knife I always like a less processed garlic so I'm not gonna chop it super fine you know I'm doing kind of a rustic omelet I'm just gonna give it a nice rough chop right and I put it into my ingredient and that's what we're gonna do for our mushrooms I'm gonna be chopping this even if you hear people booing it's because there's seven o'clock here and people are cheering for health care workers which is super nice this is really nice that everybody goes out in chairs these are scary times but rolling it together you know so here is my salmon so I'm at the stove I have my pan on high heat and I'm gonna cook my mushrooms so just got a swirl in our vegetable oil you can see that it's smoking and I want that right and then I'm gonna add my mushrooms right away they're mushrooms are spread out nice and evenly and they're sizzling but add a little bit of salt just to draw out some of the moisture I'm gonna hit with a little black pepper trés cracked okay add my garlic now and just one nice knob of that butter that I had from earlier so I want to cook this until my garlic becomes fragrant and I'm just gonna put this in the bowl nice caramelized brown mushrooms and garlic let's get our eggs ready I know that there is a correct way to open eggs but I can't I can't do it so you think you can just tap them against each other crack them into the bowl you never really want to crack your egg on the side of the bowl because shell is gonna shatter onto your mixture who it looks like I didn't get any shell in there which is I take like a good minute two minutes and whisk them well so the yolks and the whites are incorporated so just whisk it so that's really combined well well this is the third time I whisking today so that's cool thanks Frank now some people would say seizing the eggs right now I'd like to wait until I get them in the pan and they're partially cooked to season okay so there are a lot of different opinions about when you should season your eggs I am going to do it right before I put them into the pan just put a little salt here and then we'll give that a quick mix cool so Emily sent me Delhi Swiss cheese what I'm gonna do is just take like three slices out of this and I'll just cut this cut with the matchsticks just so that it fits into the omelet a little better and put this aside this thing yeah it's not prettier but still go all right so lay eggs whisk my salmon chopped butter ready to go creme fraiche is in the fridge which means and ready to try to make an omelet I only plan though us making more of an American diner style omelet I'm gonna do a French trifle our technique is a little more difficult than that Americans are so omelette but it tastes better it looks better so that's what we're gonna go for today okay like Rose said if it's not brown it's technically a French on the way there it goes - I'm going butter into the pan and say looper so what's the butter is melted well at our eggs and this is where the technique kind of starts Emily if you're stressing out about this don't worry you're gonna be okay and we get things I don't really want any sizzling at this point I just really want the eggs to start to cook I'm gonna season it up right now and once that I see my eggs start to cook I'm gonna start kind of scrambling them into nice large curls just makes it in my eggs but love into my eggs and once this starts to set up I'm gonna just flatten it out lower my heat I'm gonna take it off add my cheese and some mushrooms spread those out evenly down the center great and I'm just going to you see me and now I'm gonna start the roll okay I'm going to take my outlet and roll it about 1/3 didn't nope nope yeah push it towards the end of your pan let that lip slide out and then just fold it over the top my almost none at all perfect oh yeah it's a win sorry guys a beautiful trifold omelet no color no striations the center is still soft and creamy everything's hot in the middle okay it's not perfect but it's not horrible it's definitely not Brown it's a little bit damp I mean it I need it well I'm gonna put a little lipstick on this beautiful Bulldog and we're gonna take this off the table and plate it up all right so I'm just gonna grab some asparagus uh-huh it's my asparagus I'm gonna eat it I'm gonna give the vinaigrette just a little refreshing this my new thing is not ketchup it's whisking I'm going to put a little bit on my asparagus just dress it such the biggest coated sherry dinner Grinch I'm gonna keep it really simple I have my omelette that's beautiful just take a little butter and rub it on top so it's nice and shiny and then I'm just gonna take my coffee and cider vinegar glazed bacon and put it on the side so I'm just keeping it simple okay it's quinelle time I actually don't even I don't know what I know the process for what this is supposed to look like roasted it would look like a little football shape is it a football shape no is it a dollop of creme fraiche on top of an omelet absolutely I don't believe it I think that's close enough oh wow that's so cool all right so I'm gonna put just a little bit of this we're going decadent this is 101 dollar omelette so you might as well get lots of real one there next up I've got my dill hand-torn sprigs of dill on here last thing is some sea salt dang this was really hard I'm excited to hear what Frank thinks I hope that I did justice to Emily's recipe she's got such a great attitude and seems to love cooking I'm sure she's gonna do great and this is the best I could do at a French omelet selfie with an omelet I think my omelette turned out spectacular I think the bacon looks absolutely delicious I can't wait to dig in it tastes like money it's like salty it's creamy whoever wrote this recipe kudos to them so we cut into it and you can still see that it's fairly juicy in the middle it's not dry of course cuz I'm the master of salt it's seasoned beautifully mushrooms have a little garlic bite but it's not overpowering I taste the omelet I never thought I was that much of a glazed bacon fan but this is spectacular although I think I did a good job yeah I would definitely eat this a million times good job Emily and this time when we're all kind of stuck at home I feel like food is kind of love and and when you cook for people you're showing how much you care for them my wife the camera lady well you get to make an omelette today how'd it go it was so delicious I mean I'm so thank you for choosing these ingredients because now you have them in lockdown yeah the omelette that you gave me came out great too it was simple it wasn't complicated and I've had a lot of practice with omelets so I do this all the time it's really not super easy you know and I apologize so it's kind of like one of those things that in culinary school they kind of ingrained in your head to do right you know oh can I see yours can you show me yeah okay listen it turned out okay oh that looks great look at that no color at all that's beautiful no really really nice like is no color on at all that's a beautiful color for a French omelet asparagus looks good was it tasty the asparagus it okay I'm gonna show you my omelet now and I'll tell you what I did right it is not complicated it is not fancy but it's got lots of mushrooms it's got some Swiss cheese and the bacon has like kind of like this crispy like coating on it and it turned out really really nice so I think that you did a great job I'm just sad that I can't be there to taste it you know what I'm saying like yeah definitely definitely hi Brie thanks so much okay you too

Channel: Epicurious

Views: 4,312,956

Keywords: epicurious omelet, omelet recipe, epicurious frank proto, expert chef vs home cook, pro chef vs home cook, professional chef vs amateur, epicurious pro chef, pro chef, epicurious ingredient swap, omelet, make an omelet, expert omelet, professional omelet, fancy omelet, pro chef novice chef, epicurious novice chef, ingredient swap, pro chef ingredient swap, professional chef novice chef, professional chef home cook, frank proto, expensive omelet, epicurious emily, epicurious

Id: EVeSBdZzFAk

Length: 21min 24sec (1284 seconds)

Published: Mon May 18 2020