The classic traditional is over cooked and browned. It's not suppose to have any color and you don't fold it over on it's self. You're suppose to fold only the first half about a 1/3 and then fold over the top a 1/3 and when you turn over onto a plate the whole thing forms an oval or football shape. Love Ming, but he knows that and it's not great technique especially for a trained chef like Ming.
i didnt realize ur not supposed to emulsify it together... jacque pepin says to mix extremely fast to incorporate it all together but jacque pepin also does use a fork
I can't believe this guy calls himself a chef. Those were the most disgusting omlettes I have ever seen. He somehow manages to both burn the eggs and leave them raw at the same time.
And why did he not let the butter foam. He basically boiled the eggs in butter, since the butter was not up to temp.
Man I wish for the days of my childhood when it was Julia Child and Jacques Pepin. If you want to learn how to make a good omlette google "Jacques Pepin omelette "
@martisbvk Sadly, I have to agree. I have nothing against this chef, but I learned to cook an omelette from Jacques Pepin. And Jacques would club him over the head with a teflon pan if he saw him cook an omelette like that in his kitchen. I also just caught Ming's video on how to cook rice. Thinking this would be his forte, his method takes no less than 60 minutes. He says its perfect, but the rice looked very sticky as you imagine with 60m. Perfect LG rice is seperate grains, not sticky.
@retrotw Oh shut up. Long grain white rice is *supposed* have separate grains, unless its glutinous, aka, "sticky rice", or overdone. There is no "one" texture of rice that all Chinese like. And despite your delusions of grandeur, you weren't elected to speak for a billion people. You obviously don't know anything and you're not even Chinese, and you're actually arguing over some insignificant part of a comment I made over a month ago, long since forgotten. So *shut up* and get a life.
Mings cool and all but he reaaaaaally botched those both. First off, there should be no brown color in a proper omelet. If this happens its because your flame was too high and it burned the bottom before the top was cooked. The solution to that is to simply shove the pan under your oven's broiler for 15 or twenty seconds. Not only will the top side cook through, but the bottom wont be unnapatizingly discolored and the teflon in the pan with raise the omelets edges up for you to fold.
@peanutking242 Not really. Unless your preference options are "with proper technique" or "fucked beyond recognition". It isn't an issue of opinion. There's a right and a wrong way. Don't be a troll.
@knottytrevor heard of egg foo yong? that omelette always have colour on them.... an aerated dessert omelette, omelette rothschild by the famous albert roux always come brown... and fritata which is a baked caserole of thick omelette....
now did ming say he's making a french style omelette?
Egg foo young is a regional dish out of Shanghai china that happens to resemble what is classically known as an omelet. Frittatas are italian, baked, and not flipped, thusly, not omelets. The Rothschild Omelet is brown because whites whipped to stiff peaks become drier and are more quick to brown in the pan. It would be unavoidable. Dude. Just admit he made two fucking ugly omelets.
@peanutking242 He said he was TAUGHT how to make a French omelette by a French chef. So one would presume the version with chives was supposed to be that. Just to give you an idea, Pepin makes his omelette in seconds, Ming does it on a low heat and takes forever, by comparison.
@peanutking242@peanutking242 He said he was TAUGHT how to make a French omelette by a French chef. So one would presume the version with chives was supposed to be that. Just to give you an idea, Pepin makes his omelette in seconds, Ming does it on a low heat and takes forever, by comparison. Neither of those omelettes are egg foo yung. You don't know what egg foo yung is.
Yes Mings the man but I was in the grocery store the other day...
I had a major craving for shrimp, maybe a garlic shrimp pasta dish.
I was in the frozen food section. I was searching for a good 15 minutes, when the name Contessa struck me! I was quickly sold on a big bag of Contessa shrimp Scampi with linguini. Brought it home and cooked it up! As far as frozen food goes, it sucked. It Sucked! Sorry Chef Ming! I know fresh is always the way to go, but Contessa really let me down.
hey that's how i always make my omelets! i didn't realize this is actually the correct way.. i tried to add milk in just recently tho.. milk makes it fluffier
I've subscribed though!
coastem 1 month ago
I think Ming is a Mong- was expecting a Chinese recipe!
Instead an American chink cooking a French omelette/
Mamma Mia!
coastem 1 month ago
im only 14 and i love his show so does my sis
cacacj2804 1 month ago
@cacacj2804 im 19 chinese and I know ming's style is dumb as fuck
snowblazer12 1 month ago
What kind of potato hash browns that Ming make with an omelette?
chr5210 5 months ago
The classic traditional is over cooked and browned. It's not suppose to have any color and you don't fold it over on it's self. You're suppose to fold only the first half about a 1/3 and then fold over the top a 1/3 and when you turn over onto a plate the whole thing forms an oval or football shape. Love Ming, but he knows that and it's not great technique especially for a trained chef like Ming.
googo151 6 months ago
i didnt realize ur not supposed to emulsify it together... jacque pepin says to mix extremely fast to incorporate it all together but jacque pepin also does use a fork
PHANTOM1OF1OPERA 7 months ago
I can't believe this guy calls himself a chef. Those were the most disgusting omlettes I have ever seen. He somehow manages to both burn the eggs and leave them raw at the same time.
And why did he not let the butter foam. He basically boiled the eggs in butter, since the butter was not up to temp.
Man I wish for the days of my childhood when it was Julia Child and Jacques Pepin. If you want to learn how to make a good omlette google "Jacques Pepin omelette "
martisbvk 1 year ago
@martisbvk Sadly, I have to agree. I have nothing against this chef, but I learned to cook an omelette from Jacques Pepin. And Jacques would club him over the head with a teflon pan if he saw him cook an omelette like that in his kitchen. I also just caught Ming's video on how to cook rice. Thinking this would be his forte, his method takes no less than 60 minutes. He says its perfect, but the rice looked very sticky as you imagine with 60m. Perfect LG rice is seperate grains, not sticky.
psychedelicpresence 1 year ago
@psychedelicpresence thats where u r ignorant and very wrong...
chinese cuisine...we never eat rice thats all over the place and seperate...
its like little stickiness we like...
french or italians make their rice disgusting...
thats just the difference in style of cuisine...
retrotw 10 months ago
@retrotw Oh shut up. Long grain white rice is *supposed* have separate grains, unless its glutinous, aka, "sticky rice", or overdone. There is no "one" texture of rice that all Chinese like. And despite your delusions of grandeur, you weren't elected to speak for a billion people. You obviously don't know anything and you're not even Chinese, and you're actually arguing over some insignificant part of a comment I made over a month ago, long since forgotten. So *shut up* and get a life.
psychedelicpresence 10 months ago
Mings cool and all but he reaaaaaally botched those both. First off, there should be no brown color in a proper omelet. If this happens its because your flame was too high and it burned the bottom before the top was cooked. The solution to that is to simply shove the pan under your oven's broiler for 15 or twenty seconds. Not only will the top side cook through, but the bottom wont be unnapatizingly discolored and the teflon in the pan with raise the omelets edges up for you to fold.
knottytrevor 1 year ago
@knottytrevor depends on what style of omelette and preference
peanutking242 1 year ago
@peanutking242 Not really. Unless your preference options are "with proper technique" or "fucked beyond recognition". It isn't an issue of opinion. There's a right and a wrong way. Don't be a troll.
knottytrevor 1 year ago
@knottytrevor heard of egg foo yong? that omelette always have colour on them.... an aerated dessert omelette, omelette rothschild by the famous albert roux always come brown... and fritata which is a baked caserole of thick omelette....
now did ming say he's making a french style omelette?
peanutking242 1 year ago
@peanutking242
Egg foo young is a regional dish out of Shanghai china that happens to resemble what is classically known as an omelet. Frittatas are italian, baked, and not flipped, thusly, not omelets. The Rothschild Omelet is brown because whites whipped to stiff peaks become drier and are more quick to brown in the pan. It would be unavoidable. Dude. Just admit he made two fucking ugly omelets.
knottytrevor 1 year ago
@peanutking242 He said he was TAUGHT how to make a French omelette by a French chef. So one would presume the version with chives was supposed to be that. Just to give you an idea, Pepin makes his omelette in seconds, Ming does it on a low heat and takes forever, by comparison.
psychedelicpresence 1 year ago
@peanutking242 @peanutking242 He said he was TAUGHT how to make a French omelette by a French chef. So one would presume the version with chives was supposed to be that. Just to give you an idea, Pepin makes his omelette in seconds, Ming does it on a low heat and takes forever, by comparison. Neither of those omelettes are egg foo yung. You don't know what egg foo yung is.
psychedelicpresence 1 year ago
I do not think that it is necessary to have a 4 egg omelet...
boggledupbrain 1 year ago
Yes Mings the man but I was in the grocery store the other day...
I had a major craving for shrimp, maybe a garlic shrimp pasta dish.
I was in the frozen food section. I was searching for a good 15 minutes, when the name Contessa struck me! I was quickly sold on a big bag of Contessa shrimp Scampi with linguini. Brought it home and cooked it up! As far as frozen food goes, it sucked. It Sucked! Sorry Chef Ming! I know fresh is always the way to go, but Contessa really let me down.
benslooking4junk 1 year ago
Who taught this guy to cook?! I'm still a bigger fan of Made in Spain!!
fromanDg 1 year ago
teflon pans are toxic
it's fumes can kill birds, do you think this is healthy for humans?
just type teflon toxic on google and never use it again
jaymovez 1 year ago
@jaymovez You're retarded, it's kills birds very easily, but it takes a huge amount to kill humans, it gives flu like symptoms if a lot is ihhaled.
Also, it needs to be heated up to 500 degrees + for it to start releasing the gas.
Oh, and only tropical birds are susceptible such as parakeets, parrots, etc.
Shadow194 1 year ago
hey that's how i always make my omelets! i didn't realize this is actually the correct way.. i tried to add milk in just recently tho.. milk makes it fluffier
baikia777 1 year ago
Ming is the man.
thisisdirtwerk 2 years ago 14
I didn't realized that you're not suppose to let the nonstick pan heat up without any oil or butter in it. Great information Ming as always.
BIackCRX 2 years ago 8