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No it isn't. Omelettes don't ever need flipping. That's pancakes. You cook the egg, add filling, fold over and serve.
It is : a frittata' s fillings are added with the raw eggs, cooked, and finished off under the grill. An omelette's fillings are added when partly cooked and isn't cooked under the grill.
 

It is : a frittata' s fillings are added with the raw eggs, cooked, and finished off under the grill. An omelette's fillings are added when partly cooked and isn't cooked under the grill.

That's what I'm saying. You cook the egg, add the filling then fold and serve. I didn't mention a grill. You certainly don't flip an omelette. I think I might have quoted the wrong person to be honest, not sure!
 
Hmmm - interesting - though not convincing. I expect there could be something in the dissolved gases idea. Warm water contains less, and so is purer than cold water, ergo it has a more sharply defined freezing point. Impurities in water will lower the freezing point.

I'd always imagined it was to do with the alignment of the water molecules. It's easier to realign water vapours into a rigid (ice) structure than it is from fluid, which is a semi-rigid structure.
 
a semi-rigid structure.

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Not havin a pop at you personally, but it gets right on my nipple ends, that saying.

You can't fry eggs (or what have ya) in an oven, toaster, kettle or a slow cooker ffs.

I think it's said as opposed to Deep Fried, but If your talking about eggs then yeh it's pretty obvious like. Plus the fact I've never deep fried anything in my life. I have no idea why I'm having this conversation with a stranger on the internet. My life is so Fcking sad.
 
I'd always imagined it was to do with the alignment of the water molecules. It's easier to realign water vapours into a rigid (ice) structure than it is from fluid, which is a semi-rigid structure.
Because in a gas there are fewer particles in the way of a nucleation site. In a hot liquid, that isn't relevant though, but there could be something in the idea that particles are moving faster and so the likelihood that they collide with a nucleation site, in a given time, is increased.
 

Because in a gas there are fewer particles in the way of a nucleation site. In a hot liquid, that isn't relevant though, but there could be something in the idea that particles are moving faster and so the likelihood that they collide with a nucleation site, in a given time, is increased.

Yeah, that sounds about right...

<steps away from thread>
 
No it isn't. Omelettes don't ever need flipping. That's pancakes. You cook the egg, add filling, fold over and serve.

Yeah I think I may have confused myself, all I meant was, instead of folding, whack it under the grill and they go nice and fluffy. I can't flip shiz. I can't even that toss thing they do with pans to rotate stuff.
 

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