The French Fold

Classique I’ve watched a pile of YouTube videos in search of omelette mastery. I’ve only ever had diner-style omelettes at restaurants, and while I liked them plenty, it turned out that there was a world of omelette-making techniques to explore. The version I love the most bears little resemblance to the diner-style omelette, but that doesn’t dampen my appreciation for the diner-style omelette when I eat at a diner. Rhonda and I met up with Aaron last weekend, and we got to talking about omelette-making. It occurred to me that since buying the Blackstone, I haven’t made many omelettes indoors. And quite frankly, while the Blackstone makes a fine omelette, they don’t compare to the ones I developed a proficiency for using our stainless steel skillet. The skillet is a challenge because it is not non-stick, at least not in the technical sense of the word. You can absolutely make an omelette in a stainless steel skillet, but you have to hew to a couple of rules: Temperature: slowly heat…