Fresh Mozzarella Cheese and How It Is Made.

Fresh Mozzarella Cheese and How It Is Made.

What Is Fresh Mozzarella Cheese ?
Written by Peggy Trowbridge Filippone.

Fresh mozzarella is a sliceable curd cheese that originated in Italy. Traditionally made from the milk of water buffalo (not North American buffalo or bison, as many mistakenly think), its delicate, milky flavor is highly prized. Fresh mozzarella is considered to be one of the healthier cheeses, due to its low fat and sodium content. Water buffalo's milk mozzarella is more nutritious than cow's milk mozzarella, with higher concentrations of calcium, protein, and iron, as well as being lower in cholesterol.

Fast Facts.
• Source: Traditionally water buffalo's or cow's milk.
• Origin: Italy.
• Texture: Fresh, semisoft.
• Color: White.

What Is Fresh Mozzarella Cheese?
Fresh mozzarella is quite different from shredded mozzarella cheese. It’s a fresh, semisoft cheese. Unlike many varieties of cheese, it isn’t aged and is instead eaten immediately after being made.

The original source of milk for fresh mozzarella is the Italian Mediterranean buffalo breed, which is believed to have been introduced to Italy in Roman times or later during Barbarian invasions of Italy. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk; in fact, much of the mozzarella cheese we find in our local supermarkets is made from cow's milk. If you are shopping for traditional fresh mozzarella, look for the label "mozzarella di bufala."

Fresh mozzarella is silky, soft, milky, and mild in flavor. It should be eaten at room temperature to fully enjoy its subtle and fresh flavor. Fresh mozzarella is easily found in supermarkets and specialty stores. Prices vary slightly from producer to producer and milk source, with buffalo's milk being more expensive than cow's milk mozzarella. The milk of the Italian Mediterranean buffalo is three times more expensive than cow's milk and is costly to ship, which is reflected in its price.

How Fresh Mozzarella Is Made
No matter which type of milk is used, fresh mozzarella is made in the same manner. Mozzarella cheese is not aged like most cheeses and is best when eaten within hours of its making. The process of making mozzarella is called pasta filata. The milk is incubated with a whey starter containing thermophilic bacteria and then rennet is added to form the curds. The curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

It is easy to make homemade mozzarella cheese. You need only rennet, citric acid, milk, and water. You can find rennet and citric acid in specialty markets and health food stores that may cater to home cheesemakers, or online. In 30 minutes, you can have fresh mozzarella to enjoy and impress your family or guests.

Types of Mozzarella.
Different kinds of animal milk can be used to make fresh mozzarella. Water buffalo's milk is very high in fat and casein, making it hard to digest in its raw form. While it is not consumed as a beverage, it's prized for making mozzarella, burrata, ricotta di bufala, yogurt, and similar products.

In Italy, if you want cow's milk mozzarella, ask for mozzarella fior di latte, which may be made with pasteurized or unpasteurized cow's milk. In the U.S., this would be the same as the common mozzarella seen in the cheese section of the grocery store.

Sheep's milk mozzarella can be found in some areas of Italy, including Sardinia, Abruzzo, and Lazio. Goat's milk mozzarella is made by some small producers.

Substitutes.
Fresh mozzarella is unique and difficult to substitute. Burrata is the best alternative, but it will be runnier. When cooking, however, a lower moisture mozzarella or another mild melting cheese, such as provolone or Monterey Jack, are options, but their flavors will not be identical.

Uses.
You are probably familiar with shredded mozzarella layered on pizza and baked Italian dishes, and fresh mozzarella can be used in the same manner. It's also used in a variety of fresh and cooked recipes. It can be layered into salads, such as caprese salad, or in sandwiches and panini, or as a topping for bruschetta and crostini. It can be enjoyed quite simply, with a drizzle of olive oil or as an accompaniment to melon or tomato. Fresh mozzarella is also a delightfully creamy and melty component to fillings and stuffings for meat and meatballs, chicken, and vegetarian dishes.

Storage.
If you buy or make fresh mozzarella, keep it immersed in liquid until you are ready to use it. Packaged mozzarella usually includes some liquid. Keep mozzarella refrigerated; because of its high moisture content, it does not keep as long as harder cheeses. Low-moisture mozzarella will keep longer. Once opened, the mozzarella should be eaten as soon as possible, preferably within one day. Because of its delicate nature, fresh mozzarella does not benefit from freezing.

Agustus 12, 2020

30 Minute Mozzarella Recipe.

30 Minute Mozzarella Recipe.

Learn how to make 30 Minute Mozzarella, in your own kitchen. With just a few simple ingredients, this step by step recipe will show you how easy and easy it is to make cheese at home. From milk to yum, this recipe is fun for all ages.
Ingredients.
Mozzarella Kit (all you need is milk)
1Gallon of Milk (not ultra-pasteurized)
1.5tsp Citric Acid
1/4Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet
1tsp Cheese Salt (adjust to taste)

Equipment.
Good Thermometer.
Knife to Cut Curds.
Spoon or Ladle to Stir Curds.
Large Colander.
Large Bowl.

Choosing the Right Milk.
Make sure the milk you use is not ultra pasteurized.
You can use homogenized or non-homogenized milk.
Farm fresh milk is a great option if you can find it locally.
Low fat milk will work, but the cheese will be drier and less flavorful.

Prepare Work Area.
Do not prepare any other food while you are making cheese. Put all food products away.
Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces.

Prepare Rennet.
Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp single strength liquid rennet to the water. Set your rennet mixture aside to use later.

Mix Citric Acid & Milk.
Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot.
Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later.

Heat Milk.
Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp.
Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 100F.

Add Rennet.
At 90°F, remove the pot from the burner and slowly add your rennet (which you prepared in step one) to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop.
Cover the pot and leave undisturbed for 5 minutes.
Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes.

Cut & Cook Curd.
Cut the curds into a 1" checkerboard pattern.
Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle (if you will be stretching the curds in a hot water bath, rather than using a microwave, heat to 110°F in this step).
Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a firmer cheese).

Transfer & Drain Curd.
With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so).
Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock.

Heat Curd & Remove Whey.
If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.
If desired, add 1 tsp of salt to the curds for added flavor.
You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.

Knead & Stretch Curd.
Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella
We hope you have as much fun with this as we do.

Eat & Enjoy.
Now knead your cheese back into a big ball until it is smooth and shiny.
Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh.

Agustus 12, 2020

How To Make Homemade Fresh Mozzarella.

How To Make Homemade Fresh Mozzarella.

by EMMA CHRISTENSEN.
Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here’s how to do it.

Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. It’s basically magic.

Don’t be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.

Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. It’s added here to help acidify and coagulate the milk. Rennet can be found in both tablet or liquid form, as well as in vegetarian or…er…non-vegetarian versions. Its job is to set the proteins in the milk and form solid, stretchy curds.

Both citric acid and rennet can usually be found at a good grocery store or food co-op. If you’re having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online.

When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. The only rule is to avoid milk that has been ultra high temperature (UHT) pasteurized. This particular method of pasteurization denatures the proteins in the milk to the point that they lose their ability to fully solidify into curds. Be careful when buying organic milk as many brands are UHT pasteurized and the packaging doesn’t always indicate this. If your mozzarella ends up looking like soupy cottage cheese, try switching to another brand of milk.

Ready to make some mozzarella? Let’s do this.

INGREDIENTS.
1 1/4 cup water.
1 1/2 teaspoon citric acid.
1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below).
1 gallon milk, whole or 2%, not ultra-pasteurized*.
1 teaspoon kosher salt.

EQUIPMENT.
5 quart or larger non-reactive pot.
Thermometer.
8" knife, off-set spatula, or similar slim instrument for cutting the curds.
Microwavable bowl.
Rubber gloves.

INSTRUCTIONS.
Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.
Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

RECIPE NOTES.
Adapted from New England Cheesemaking Supply Company.

Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.

Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.

Agustus 12, 2020

How Fresh Mozzarella Cheese Is Made.

How Fresh Mozzarella Cheese Is Made.

Chances are you’ve had a pizza that was covered with mozzarella. It is one of the most common cheeses for a pizza. It melts very well on top of your pizza and turns a nice brown.

The mozzarella used on top of a pizza is often (but certainly not always) the low moist version of mozzarella. This one is sturdy and dried and works great for a pizza. There’s another world of mozzarella out there though: that of fresh, moist mozzarella. This one doesn’t work as well on pizza (because of the higher water content). But is great to eat fresh, maybe with a slice of tomato and some basil (the classic way). It’s the cheese that originated in Italy and was originally made with buffalo’s milk.

Fresh mozzarella has quite a unique stretchy texture to it, an that’s all because of the way it is made, as we got to see first hand when visiting a store that makes their own mozzarella.

What is fresh Mozzarella?
Most of the mozzarella you can buy in stores nowadays is low moisture. This cheese can be stored for months and is a firm block. However, high moisture mozzarella, the traditional mozzarella, is very different. First of all, it has to be eaten fresh. Even if stored refrigerated it will spoil in a matter of days/few weeks.

The texture is also not very suitable for shredding, it lends itself more to cutting or slicing in smaller pieces. Originally the mozzarella would be made from buffalo’s milk, however, a lot of mozzarella’s nowadays are made from cow’s milk (although this does depend on your region).

The high moisture content, which is over 50%, is partly cause for this short shelf life. It is also though what gives it those unique textures and softness when eaten.

Mozzarella is just one example of a stretched curd cheese, called pasata filate in Italian. As we will discuss further down, mozzarella is produced by stretching the curs. This stretching is what gives the cheese its unique texture. Those two steps: curd making & stretching the cheese are the most important steps for making a fresh mozzarella.

Curdling the milk.
Just as any other cheese, making mozzarella starts with curdling the milk. During curdling of the milk the casein proteins start to aggregate and form curds in the remaining whey (we discussed casein in more detail before).

Curdling can be done by either acid (e.g. citric acid in the case of paneer) or rennet. In the case of mozzarella rennet is used in combination with a starter culture. This starter culture consists of bacteria that produce acids which will bring down the pH of the milk. The rennet in the meantime initiates the curdling.

Once the milk has curdled, it will be kept for a while to ensure the correct pH is achieved and for the curd to stabilize. It is then cut into pieces/blocks, ready for being transformed into mozzarella.

These blocks are still quite tasteless and bland and have a texture that is quite similar to that of paneer. It is the next step that gives it its smooth texture and appealing taste.

Proper timing.
Manufacturers will have to adjust their production processes to where and when the curds will be transformed into mozzarella. If they are done so immediately thyey want to have the right acidity, etc. in one go. However, as is the case for the shop we went to, the curds won’t be immediately processed into mozzarella. Therefore, they have to adjust their cultures and processes slightly to ensure the curds are good to go at the right point in time!

Transforming curd into Mozzarella.
Most stores that make their own fresh mozzarella will not make the it from scratch, that is start with the milk. Instead, they will start with the curd that has already been made. It’s here that the mozzarella fun really starts and where our mozzarella demonstration began.

Step 1: Cutting the curds.
First of all, those mozzarella curds have to be cut. The size to which you cut them will impact the final texture. The smaller the pieces, the drier the mozzarella since it’s easier for the moisture to escape.
Step 2: Heating up & flavouring the curds.
As we mentioned, those unflavoured fresh curds are still quite bland. That is why the next step start by adding a good amount of salty water. This serves two purposes. One is to flavour the cheese and add some saltiness (adding salt is also good to extend shelf life). The hot water at the same time  is necessary to warm up the cheese, soften the fats and other ingredients.
The mozzarella maker (whether it’s a person or a machine) will stir the mixture until the curds pieces start blending together into one solid mass.
Step 3: Stretching the mozzarella.
Next up: stretching the mozzarella. The mozzarella has started to form one large mass, however, is isn’t very stringy yet. The maker will now stretch the cheese curds. During this process all the proteins will align nicely and the fat will sit in between the protein strands.
Step 4: Making mozzarella balls.
Even though this step looks easy, it needs quite a bit of practice to get it right. Pieces are pulled off the large humped of aligned mozzarella cheese and shaped into nice balls. The mozzarella maker now has to make sure that the outside of the mozzarella has a nice layered protein texture and holds together well. Right after the ball is shaped it is dropped into cold water. The cold water will set the fat and protein and helps it maintain its shape.

Most fresh mozzarella is then either vacuum packaged or stored inside whey liquid to prevent it from drying out.

Eating & storing mozzarella.
As we mentioned in the introduction, fresh mozzarella has a very short shelf life. It can only be stored for a couple of days (in the fridge that is) after it has been made. Of course, the salt water helps to improve shelf life (by reducing growth of micro organisms), but it is still quite perishable.

Packaging will help to improve the shelf life. One option is to vacuum pack the cheese. The absence of air (and thus oxygen) in these packages prevents oxidation of the fat in the cheese. Oxidation can lead to rancidity and off flavours. Also, it prevents any dry regions from forming. Drier areas in a pack might be a good place for yeast and moulds to grow.

Another commonly used option is to pack the mozzarella balls in cups filled with whey. The whey will ensure the cheese stays moist and doesn’t lose its water. Also, it protects the ball against some growth of micro organisms by keeping it very wet.

That said, mozzarella cheese is still very prone to spoilage by microorganisms. Therefore, it is best to just eat the cheese quick enough and enjoy its unique stretchy behaviour and rich flavour.

Agustus 12, 2020

Omelet for a Crowd.

Omelet for a Crowd.

By ALTON BROWN.

Level: Intermediate.
Total: 35 min.
Prep: 10 min.
Inactive: 5 min.
Cook: 20 min.
Yield: 4 servings.

Ingredients.
10 eggs, warmed for 5 minutes in hot water.
1/4 cup water.
2 heavy pinches salt.
1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil).
4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet.
1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach.

Directions.
Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds.
Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet.
Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter.
Repeat process above for remaining 3 servings. Serve immediately.

Agustus 09, 2020

Big Steak Omelette | GIANT OMELET.

Big Steak Omelette | GIANT OMELET.

How do you spell omelette anyway? I’ve seen it that way and also as omelet. It confuses the heck out of me and makes me wonder if I’ve been doing it wrong this whole time.
Omelette or omelet, this eggylicious creation is not mine, much as I’d like to take credit for it. No, this one is from IHOP. It came to my attention when Mr. Cooking Jar ordered it: a gigantic omelette stuffed silly with steak, mushrooms and whole lot of other things came to our table and he proceeded to inhale it in less than 5 minutes.
My first thought was ‘Wow, that’s a LOT of food’. And then I saw how quickly it disappeared. So let’s just say this recipe is for one to two servings. Just in case you have a hungry human beast to feed as well or are a hungry human beast.

Incase you missed my descriptors, this thing is humongous. It’s stuffed till kingdom come with steak, mushrooms, green bell peppers, tomatoes, hash browns and cheese. And then it is topped with more of those fillings. As if what’s inside it isn’t enough. It’s called Big Steak Omelette for a reason.
It’s for the meat eaters. The carnivores of the world. And it pretty much falls under the category of man food. Protein and more protein inside some protein and topped with MORE protein. The veggies are just there as a side show.
I’ll put this under breakfast but it’s filling enough to be dinner as well. Seems I’m on an egg roll with breakfast recipes. First with Idaho Sunrise, then with hash brown egg nests and finally this. I foresee more eggs in the future.

Good times. Back to the recipe, there’s a lot of sauteing for stuff like the mushrooms and hash browns. The steak is grilled then cut into medium thick slices. Go big or go home.
Make the omelette, top it with stuffing and cook until the cheese has melted. IHOP tends to roll their omelette into a burrito shape but mine was too overstuffed to do that. Oops! Serve with a side of salsa, if you want. That’s about it. Simple ingredients but big results.

Let’s get started.

INGREDIENTS.
4 eggs, beaten.
Salt and pepper to taste.
1/2 lb. flank steak.
1/2 tablespoon butter.
1 cup hash browns, shredded.
1/8 teaspoon cayenne.
1/2 teaspoon paprika.
1/4 green pepper, diced.
1/4 sweet onion, diced.
4 oz. Portobello mushrooms, sliced.
1 cup Cheddar cheese, shredded.
1 plum tomato, diced.

INSTRUCTIONS.
Season the flank steak and grill until medium. .Let it cool and cut into thick slices.
Over medium high heat, melt butter and add shredded hash browns.
Season hash browns with salt, pepper, cayenne and paprika. Stir until the hash browns are cooked, about 5 minutes. Remove and set aside.
In the same pan, saute mushrooms until they cook down, about 2 minutes Remove and set aside.
Season the egg with salt and pepper to taste and mix with diced green peppers and sweet onions.
Over medium heat, grease a skillet and pour in the egg mixture.
Cook until the bottom and edges are solid.
Add 2/3 of the steak, hash browns, 2/3 of the mushrooms, 1/2 cup Cheddar cheese and 2/3 the tomatoes to one side of the omelette.
Fold the omelette and continue cooking until the cheese melts.
Dish and top with leftover steak, mushrooms and tomatoes.

Agustus 09, 2020

Super Fluffy Omelet | GIANT OMELET.

Super Fluffy Omelet | GIANT OMELET.

By Pierce Abernathy.

Ingredients for 2 servings.
5 large egg whites.
3 large egg yolks.
2 tablespoons unsalted butter, halved.
salt, to taste.
pepper, to taste.
fresh chive, chopped, for garnish.

Preparation.
Separate the egg whites and the egg yolks in two separate bowls. You’ll only need 3 yolks, so discard the other 2 or reserve for another use.
Whisk the egg yolks until they become homogenous and pale in color. Set aside.
Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
Carefully fold the egg yolks into the egg whites until fully incorporated.
Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
Lift up each side of the omelette and drop a tablespoon of butter underneath.
Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
Fold the omelette onto a plate and sprinkle with chives.
Enjoy!

Agustus 09, 2020