Thread 21536258

my french omelette is almost perfect but it always fucking sticks in the middle of the pan no matter how much heat or what pan i use

>French

Disregarded

>>21536258 (OP)
Start making them in cast iron or carbon steel instead of stainless steel

>>21536262
>no matter how much heat or what pan i use
which part of the sentence did you not understand?

>>21536262
And you have to keep shaking the pan as they solidify to keep it from sticking
Fold it when they are undercooked slightly as they cook on the plate
Jacques Pepin has a good tutorial

>>21536269
i've watched like 5 of jacques pepin's tutorials i know i have to keep shaking it i'm probably stirring it wrong

>>21536267
Just learn how to make an omelet then sin

More butter.

>>21536258 (OP)
All your pans have a bump in the middle and your stove underheats the center of the pan.

>>21536325
only big pans have those

>>21536327
You can check if your pan/stove combo heats evenly by boiling some water in it. Bubbling should be equal on the whole surface. If, in addition to that you are sure that there is no middle bump (which won't be properly oiled) than at least you'll know that your equipment is fine and you need to work on the technique.

>>21536346
it's the technique

>>21536258 (OP)
whats wrong with that cat

>>21536378
it appears to have given up all hope >>21534239

>>21536378
Rendering error