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Ingredients for Cooking a French Omelet
Sanitation Tips for Making an Omelet
Melt Butter for French Omelet
Whip an Egg for French Omelet
Tips on Texture for French Omelet Recipe
Cook a French Omelet
Fillings for a French Omelet
Whip an Egg for an American Omelet
Cook an American Omelet
Fillings for an American Omelet
Serving an American Omelet
Whip an Egg for Italian Frittata Recipe
Add Filling Ingredients to Italian Frittata
Serving an Italian Frittata
Recipe for Sauteing Filling Ingredients for an Omelet
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Learn how to saute filling ingredients for omelets and frittatas in these free video cooking lessons.… More
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Summary: Learn how to saute filling ingredients for omelets and frittatas in these free video cooking lessons.
" Hello this is Chef Sean Roe on behalf of expertvillage.com. We are making omelets. For the filling for the omelets we can put them in fresh or we can put them in sautee. What I'm going to show you is the proper method to sautee the ingredients. What we have here is mushrooms, Canadian bacon, and some fresh onions. What we want to do we want to process these by cutting them fairly thin. Dicing them. We are going to slice up the bacon. Always make sure that you keep the knife blade away from your finger tips. Slice up the mushrooms. Now the progression of sauteeing is you have a hot pan. I'm going to use olive oil. We add some olive oil. Bring it up to a high heat. So we are going to take our products and we are going to add our aromatics our onions or if you want garlic. We add that there. What we want to do is we are looking for translucency, we are looking not to have too much color right away. Just until they go to a paint to translucent. Now that we have our onions translucent we are going to add our ham, we want to sautee our ham which is already cooked. So it just have a slight of carmelizataion. Moving it around the pan constantly so we don't burn anything. As you can see that the sauteing is making the garlic jump and in French sauteeing literately means jump. Now we are going to add our mushrooms. Make sure to wash your mushrooms as they do tend to have dirt on them and dirt can transfer food grown illness. So you want to make sure that you get that wash prior which I have. We are just going to sautee this around. Now if you are not using a non stick pan to saute with you might find that you have a hard layer of brown product left on the pan that is called a faun. Faun is actually a incredible source of flavor. If I did have a faun building I will use a wine or any type of acid product like vineger and that would deglaze the pan and lift the faun off and re integrated to the product and it would have a wonderful flavor for you."
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