Kitchen appliances chat

It kinda is though.

An omelette is basically cooking a scrambled egg 30 seconds less, and cooking it 30 seconds more no?

A poor attempt at an omelette sometimes becomes scrambled eggs.

So disappoint.

Surely it's just not stirring in the pan.

It fell off due to over practice.

You should probably stir the pan a bit before you stop stirring.

To evenly increase the temp of the egg mixture and mix in the butter before forming a ‘skin’

In scrambled egg you keep the egg moving, and you get it onto the plate before it has finished cooking.

In omelette you slightly agitate and lift up the sides of the egg in the pan to get air underneath. And add cheese and ham, fold it over, let it cook and flip it onto the plate.

Two completely different things.

The definitive guide to omelette
https://youtu.be/X1XoCQm5JSQ?si=y4rHXHhdy68FMtut

Let's be honest, French omelettes are fucking grim.

I'm all up for slightly underdone scrambled eggs, or runny yokes. But raw beaten eggs dripping out the middle of your omelette can do one.

Matey aboves' classic French omelette is a good couple of mins more cooked than anything I've received.

I raise you:

https://youtube.com/shorts/CZwWbt9NLJc?si=nAIjN7JaJdq9n-cW

Bloody hell. I went all the way to Kyoto and did not know about this.

Guess I’ll have to go back now.

Oddly there's a restaurant in Plymouth called Kyowa. The chef/owner went there a couple of years and was taught by Mr omurice. Does a mean one off menu.

Idk. This looks like something my 3yo serves me from the mud kitchen.

I've generally stuck the the Gordon Ramsey method

https://www.instagram.com/reel/C45CzIZP-wQ/?igsh=MXJyOTNxcmZwN3JucA==

I'm sure it's delicious, but it kind of looks like cracking open a skull and feasting on the goo inside

Very good bleurg/omg I want to eat it combo.

Like the monkey brains from Temple of Doom?
Only polite to try it if offered….

Any composite kitchen sink cleaning tips? Have tried vinegar to no avail, the original shine won’t come back. Sink is quite new, one of these:
https://www.wickes.co.uk/Carron-Phoenix-Bali-105-1-Bowl-Composite-Sink---Grey/p/193833

Bar Keepers friend surely

Scrub well with vinegar and bicarb, rinse n dry then a thin coat of oil to bring back the shine
@zazkar

Oh nice thanks!

1. Will look at the bar keeper
   
2. Scrub troubles me
   
3. Which oil?
   

Think our washer just died.

Went back a few pages to see what's discussed on here and saw @NotThamesWater post this (thanks!)

brand model price score
Bosch WDU8H549G 1,029 78%
Bosch WDU8H541GB 1,029 78%
Whirlpool FFWDD 1174269 BSV UK 449 74%
Hotpoint NDD 9725 DA UK 449 73%
Hotpoint NDD 9725 GDA UK 469 73%

Not keen to spend > 1k. BUT.

We dry using racks and a dehumidifier. Works a treat, but obviously space is lost, and we're in a small flat so space is valuable.

However, maybe if one of these heat pump guys worked really well (and didn't damage clothing) I could convince myself. So, anyone got one and what do you think?

On the topic of eggs/omelettes, a friend recently brought us back a tamagoyaki pan from Japan. It's a game changer. Obviously you can make the intended tamagoyaki but even just for scrambled eggs it's great. I think it's because it's small with high sides so you can mix it around easily without spilling and has enough surface area to cook evenly and it let's you fold the omelette without it spilling sideways. The main problem people make with eggs is using a pan that's too large, this solves that but there's also something about it that just makes really good eggs. I'd never have bought one myself but very glad we have it now.

https://japanwithlovestore.com/en-gb/products/thermos-japan-durable-series-13cm-egg-frying-pan-ih-compatible-kff-013e-red?currency=GBP&variant=43829481603330

I should get one actually, for rolled egg fillings for kimbap...
Also for rectangular/square pancakes or jeon.

Isn't that just a square saute pan (higher sides and smoother base/wall transition) than a frying pan.