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Hi, I'm Dana Tomlin. I'm the deli manager at Wheatsville Food Co-op in Austin, Texas.
Today I'm going to be showing you how to use a sauté pan and how to flip in the air.
When you sauté you're using a dry, high heat
which enables your food to cook really fast, get a good sear,
and with the aid of the sauté pan you're going to flip it, which causes it
to get mixed really well. What I want you to do at home is to try this
with beans, and I'm going to show you how it mixes with beans and rice.
So this is the motion for flipping. Shake back and forth,
and then you pull towards you. Shake and then pull towards you. You can see that the lip of the pan
is what causes that food to flip back on you. And you don't have to shake it hard.
You don't have to pull it back hard. Just real easy. Boom, like that.
Now I'm going to put the rice back here in the back to show you sautéing
and the motion of flipping can mix foods. Flip. Shake, shake.
Flip. This is a really easy way for you to get used to
flipping before you actually put an egg in it. Now we're going to make an omelette
using this technique. I'm going to show you how to chop your veggies
for the beginning of your omelette and how to sauté in the pan.
I've got a prepped red onion right here. The way that I like to prep my onions
for this type of sauté is to cut them this way. This gives you nice little
slivers which are really good for omelettes.
I like to use red and green bell peppers for this because it's a nice mix of colors
which looks really nice in an omelette.
And we're good to go. I'm going to go ahead and get my sauté pan
nice and hot for sautéing.
I'm going to do butter and olive oil. That way I get the flavor
of the butter, but I'm going to mix it with the olive oil so that the milk
solids in the butter don't burn.
So you can tell that it's ready to go when it looks like this. If it was just
olive oil, it would start to shimmer a little. So now it's nice and hot. I'm going to turn it down to
medium, and I'm going to drop my onions and bell peppers in.
Let's shake it.
Then flip it in the air. Then leave it down on the burner for a little bit so that pan gets good and hot.
Dump this in here. Get it out of that hot skillet.
Alright. There we go. So this is going to be what we use when make our omelette.
Okay, so I'm going to crack three eggs.
So get your oil nice and hot.
You want to move it around so that it's coating the bottom of the pan really well.
Once it's good and hot, I'm going to put my eggs in. And this is the
fun part. You can hear that sizzle.
That is perfect. The trick to making an omelette is that
you leave the sides of the omelette alone so that they hold form, and then you scramble inside.
Sometimes you'll need to take your spatula and run it
along the edge to make sure that the egg has lifted.
This is really good. You can tell it's a little curled up. That's how I know it's ready to go.
So shake it a little. Back and forth motion.
There you go. I'm going to take some of the onions and bell peppers
and put them just on one side. And some goat cheese.
You're just going to slide it out. And then as it gets to about half way, you're going to use that skillet
to flip it over. And then there you go!
I'm Dana Tomlin with Wheatsville Food Co-op in Austin, Texas for Co+op, stronger together.