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There are many ways to make an omelet, including tipping, flipping jerking, rolling and tossing. But here's one that's both easy to master and satisfying in its neat turn of hand. In this video, Rob Gavel, former Fine Cooking intern, demonstrates Kay Baumhefner's method for a fluffy on the inside, golden on the outside omelet.
Kay's article, "Omelets for Dinner," with her basic omelet master recipe and seven savory suggestions for fillings, appears in the December 2002/January 2003 issue of Fine Cooking (#55), available from Taunton Press.
"Cooking With Kids": cauliflower popcorn
Jody and his daughter, Caitlyn, try making cauliflower popcorn, as listed on Jody's website, Steel White Table.
Shape your pizza thick or thin
Depending on how thick she wants the crust, Evan Kleiman, chef-owner of Anegili Caffe in Los Angeles and author of Pizzeria, uses a combination of pizza-stretching techniques: stretching the dough over the backs of her hands and rolling it for a thinner crust. The entire process is difficult to explain in words, but once you see her do it in this video, and with a little practice, you'll feel like pro and want to start tossing your pizza dough in the air. Note: if your ball of dough is frozen, defrost it in the refrigerator, then put it on a wooden board and start to shape. For the complete recipe and instructions on how to make dough to use tonight, tomorrow, or next week, see the February/March 2002 issue of Fine Cooking (#49).
The Video Chef demonstrates the perfect flip. This and many other video cooking tips are available from www.videochef.biz.
Steve's Cooking Show shows us how to cook on a budget. That is when you spent that budget on gin and you are just making up the recipe as you go. This one is Mexican. www.1920fairfax.com
Dual-boot XP and Vista: We have step-by-step instructions. You asked, we review the Popcorn Hour A-100 media player. Google Earth. Inside the Internet Archive. Drying wet electronics. Zune giveaway. Your questions from YouTube!
Fish on the grill without sticking
Steve Johnson, chef-owner of The Blue Room in Cambridge, Massachusetts, advises that a clean grill is the first step to grilling fish without having it stick. Brush on a little oil and start grilling with the skin side down. The skin adds an extra layer of protection, and it can be peeled off later if you're not interested in eating it. For more grilling tips and some recipes from Steve, check out Fine Cooking's issues June/July 1999 (#33) and June/July 2001 (#45).
The right tool can make any job easier, and for shucking oysters, the right tool is an oyster knife, which is short and sturdy with a round pointed tip for prying open the shell. In this video tip, Michael Louchen, executive chef at The Taunton Press, pries open some Maryland oysters to show how it's done. Starting with proper cleaning, Michael shows the simple and safe way to enjoy your oysters. Oysters are at their firmest and sweetest from November to May.
The Nokia 2760 is far from perfect, but it's fine for occasional callers, and it has a decent camera to boot.
"Christmas Vacation" DVD clip: "Is it plugged in?"
Make merry as Chevy Chase, Beverly D'Angelo, Randy Quaid and an ensemble of comedy favorites strive to gift-wrap the "perfect Christmas" for the Griswold family. The most successful of the three vacations.
