I recall reading a cookery book by the celebrated chef and restaurateur, Gary Rhodes. He wrote at length about the art of creating a classic French omelette.
Mr Rhodes emphasised the importance of the size of the omelette pan, viz. six inches, or fifteen centimetres if you prefer.
This would be ideal for a two-egg omelette.
Whilst in a local supermarket in Corralejo today called HiperDino, I spotted a sale of small frying-pans, the smallest being eighteen centimetres.
It had quite deep sides.
The diameter was 18cm, though it reduced in size to the requisite six inches, I judged.
It seemed sturdy, despite the metal being primarily aluminium; and of course it was non-stick.
It was on offer at about €7, having previously cost roughly €16.50.
This price proved irresistible to me.
It shall make its way back to the United Kingdom in due course.
THIS EVENING I revisited Avenida Restaurant for a half portion of their chicken escalope in breadcrumbs, with chips and salad, alioli, bread, and a glass of jolly good house plonk; all for €6.30.
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