This show man. They do anxiety and intense so perfectly and then they give you moments of peace and calm like they weren’t just losing their shit a minute ago
Disclaimer before someone tries to cancel me: I am not comparing kitchen life to war, but watching The Bear, I imagine this is what combat battle feels like: chaos and bullets flying everywhere and then an unreal calmness that's more deafening than the chaos prior. It's calm, but there's no peace, because you know at any moment, it's chaos again.
@@strikeforcealpha9343Shows leadership, service to your team, companionship, builds humanity within a working environment. Also, you always feed the pregnant ladies on staff. Always.
I love this scene. It's like this is moment Sidney realises she has made a new friend. Right at 1:45 you can see her look of emotion and affection. This restaurant is becoming her community. So good.
One of the few things I miss about working in this kind of environment (I was waiting staff) was that you'd always have that one chef who loved cooking food and would always cook amazing food for you
And you had those certain girls that would come beg you to make them shit at the most inconvenient of times, every shift.... That shit gets old quickly...
@@PorusHorus no lol I'm talking about the female servers batting their eye lashes asking you to make them a plate of food while you have 10 tickets on the line, some guys would simp for them and do it and I would tell them "Put the ticket in like everyone else and you'll get it when it's ready!" Other places like Sonic though the girls there loved me! I'd invent stuff to make for them, one of their favorites was a breakfast burrito with secret sauce and I'd FRY the burrito for them. Another time during break I had everyone throw me a few dollars and I went to the grocery store and bought wings and made a special sauce, we had some kickin good wings that day! I don't miss the low pay and dealing with people, but I do love to cook.
@@BrassBashers Thankfully where I worked, my breaks would always coincide with the quiet period (can't exactly go on a break when you're rushed off your feet - although we did have a coworker who would always take her break at the exact same time, even if we had like 100 customers coming through) so the cook would always ask if I wanted something beforehand so it was ready in time. On my last day, he decided to treat me to a fuck off huge pasta bake and dared me to eat it all, because I always said if someone doubts my ability to eat an extreme amount of food despite being very skinny, I'd prove them wrong. I ate it all, but I was definitely a lot slower for the remainder of the shift 🤣 Thankfully it was a quiet day
i dont know this show. but this scene filles me with an uncontrollable range with the sound editing and absolute cringe bs that they think making an omelette is worth filming
who ever came up with this recipe is a god.... also what makes this scene so good is they don't just glaze over the cooking scene; they are proud of the cooking
Family meal working in a restaurant is how your colleagues tell you how much they love you (or not) . The places where the team was the tightest had the best family meals. One of the best explanation of the importance of the "family meal" is the brief chapter in Thomas Keller's "the French Laundry". Makes me teary-eyed every time I read it. This scene perfectly captures that. Syd & Sug FTW
This whole scene is so beautiful and so moving. The interactions before and after the cooking make it more complete and portray exactly why some people enjoy making food so much. The generosity in asking what the other person wants to eat; the expectation to see if she liked it; the humble and playful way Sidney receives the compliment... All that speak directly to people who have ever cooked for others. On top of that, the cooking was so pleasing to watch.
Yup...the night after he blows up and quits he goes home and cooks the meal he SHOULD have cooked for Ramsey. I remember spending the entire next day in the kitchen making cubanos!!
2 of my favorite subtle notes in this scene. She doesnt want Syd watching her eat obviously, but she still takes a bite immediately in front of her knowing thats what Syd needs to see as a chef. Pure unselfish consideration for the profession she is intimately familiar with because of Carmy. And then when she tells Syd dont watch me eat, and Syd doesn't leave right away, she turns around and gives her a conpliment, not the food, but her directly... because she also knows Syd has a difficult time with compliments and itd be the thing that would make her actually leave. Made perfectly clear with the "STFU" lol Some of the best writing in any show. Just so good.
The simple yet wonderful joy of doing something you love, for a person you care about, and the look on their face when they receive it and it was in fact exactly what they needed at that moment.
I made that omelette. It fuckin SLAPS. Boursin is unbelievably easy to make if you have some herbs and some cream cheese. And the straining of the eggs really comes in handy. It gets rid of that membrane I can’t remember the name of and makes the eggs more silky. Also, the potato chips seem a little weird but I actually highly recommend. The add some saltiness and crunch that pair really nicely with the omelette. This show knows its stuff
Who’s here because of the Abbey Elliot interview on Jimmy Kimmel? I can’t believe she spit the omelette out between cuts due to her real life pregnancy egg aversion. She made it look so real and delicious. Great actress.
“Don’t watch me eat” lol that hit me hard. As a bartender who’s worked both FOH and BOH, idk why, or even if it’s related, but I so much prefer to eat alone. I hate having people see me, hear me, sense me eating… Idk if it’s all the people I’ve seen talk with food in their mouth, folks who just gross me out with habit, or what… but if food is good I honestly just want to enjoy it for it. The industry, which I love, has ruined sharing food for me. You see the cross contamination, fine walking along health code violations, and just ahhh. I’d rather eat alone. I love how people think a good restaurant has chefs wearing gloves… no that’s McDonald’s. Cooks at good restaurants are wiping sweat in 105 degree weather off their brow which IS going into your food.
Call me weird but considering how fucked our food industry is and how normalised that is now, where the exposé’s of mcdonalds super-sizing, or chicken nuggets grinding bones and feathers or whatever, i rlly don’t even care anymore whats in my food as long as i dont notice it, i mean there could be buckets of sweat but if i dont realise it and i dont get sick i dont rlly care, idk if thats a bit insane but im not rlly agoraphobic, i just want a good meal. Guess im lucky not to have seen behind the scenes of kitchens, only the sort of love that gets put into food by my parents and grandparents.
At work I actually have a rule that no one is allowed to see me eat and when one of my coworkers walks in on me because they need to ask me a question they automatically turn their head and say sorry like I was getting undressed or something. We all have our unique habit and quirks
so... part of the reason I got into cooking professionally was that there was a tv show which prominently showed one of its characters cooking... a lot. Extravagant dishes. Really fun to watch. When people ask, that's what I tell them. I don't tell them that the show in question... is Hannibal. So no one is happier than me to have a show that does basically exactly that, without all the maiming and the implication that a good portion of the meat is soylent green.
I suspect to get air into the egg mix, makes a lighter omellette, but beating with a fork can do the same, and you dont have the clean the sieve! Unless you get a KP to do that for you :)
A true french omelette is actually a technically difficult dish. It's considered an exam for a lot of chef's. You need 1) Obtuse amounts of butter. Just insane. Way more than you'd ever think. You also need to bear in mind the difference between cooked-through butter and melting butter. Sydney throws in a lot to start, which works, but most french chef's do a 2-stage buttering, a second stage before you try to get it out of the pan. She also likely wanted to aerate the butter which is a fancy trick you don't want or need to do, it's friviolous. Foamy butter is useful but you typically want a cast iron for that and propane heating - instead, keep your butter at room temp and then toss in about a minute before. She might've done this because she had cold butter too. This matters but not a ton, but in the beginning small changes matter. 2) Very specific cheese, not mozzarella you have laying around. You want the bad kind, soft, easy to melt. If it's chilled, you're screwed - take some time choosing what cheese you want. If going basic, basic cheddar at room temp will work. If it's chilled, that's ok, but it WON'T cook and your eggs might be a tad runnier in the end. 3) You have to pull it off the heat before it's done and it has to finish in the pan. This is really really hard to do because it will look terrible. It will be terrible. Then magically in the pan it'll be ok after about 4 very long minutes. The eggs cook themselves for a while and the butter stays hot hot hot. 4) Turning a french omelette in a pan is very tricky, that roll is really really not easy. There's several techniques for it's sticking, if it's slipping, or if it's spitting oil and they're all very different - and you have to apply them correctly, which takes ages of practice. Getting it seam-down involves a lot of finesse. 5) You need a non-stick spatula that can flick stiffly. It needs a semi-bladed edge so you can get in where you need to but is full non-stick and won't mess up your pan. A normal spatula won't let you scrape the edges and get the egg bits off without scraping the teflon, and a typical baking spatula is too thick. You can manage without it - but better to just buy one specifically for this. See "Food Wishes", he's got a great eye for it. Lastly, as beautiful as it is - it's much more rich than it seems, there's no room for much on the plate. You're not missing out, it's great to have once but everyday - better to just butter eggs obsessively and get used to pulling them off early. Additionally, and this will sound like blasphemy - you can cook eggs in the microwave shockingly well if you get used to undercooking them. This is the best way to learn when to "stop" because eggs go from delicious to overcooked faster than anything else, faster than fish, faster than chicken or beef. There's just a very fine line, and microwaves cook ridiculously fast and uneven, so you get a good eye for underdoing it and letting it rest. It's harder, so you get better at it. Oh one last one: 6) If you're cooking on an electric stove, it's harder. Gas stoves get better heat distribution and heat up faster. If you're on an electric stove, make sure your pan is right. If you're on metal cookware GOOD LUCK, that makes it much harder. Go with a non-stick and if you do electric, let the pan heat up longer - it takes longer to get to temp. Scientists will disagree, they're wrong, because human kitchens are not tested on brand new cookware on electric ovens made within a year. Most cooktops are dated, broken, and otherwise imprecise so expect some variance. Try cooking off some water before you start to get a better idea for the reaction...
Decent eggs, low temperature. too many cooks have the heat too high and you get a an omelette that is burnt or toasted at least on the outside. Not nice.......
@@matthewcoombs3282 That's a good note about the toasted edges. A lot of people like that aesthetic and think that's a sign of eggs being done when in truth, it means they're definitely overdone. It's odd because an egg can be overcooked on the outside and "ok" on the inside, leading people to believe it's all ok. I fell into that trap for years because I didn't know anyone else who could cook eggs well, so it just passes as normal. People think it's a lack of butter or something that accounts for the offputting aftertaste. Eggs are a battle of subtlety. Low skill ceiling to make passably, high skill ceiling to make perfectly. Making eggs on a medium-high to high setting can work, but I would consider it an advanced technique due to the exact issues you've mentioned. "Toasting" an eggs outside is definitely a sign of too high too long. But I leave an opening here due to cast iron, metal cookware, teflon cookware and electric vs. gas cooking systems. A teflon pan on a high electric might actually be medium-high on others. It also matters how much people let the pan heat, such in the case of a cast iron. It takes a long time to heat up cast iron, but there's big differences between teflon and metal too. I cook my eggs on medium-high (3/4 to full) then as soon as the eggs hit the pan I dial back to 1/4. I make sure my pan is well heated though so it carries some of that searing heat. This is also different because I tend not to use as much butter or oil, I use barely enough to coat the pan. Butter timing is just as important too and some people like toasted butter, but nobody likes brown butter. That's definitely a chef nuance. But otherwise I would agree, I'm glad you brought up this concept though ebcause "toasted" eggs are a thing, some people even use things like sugar, brown sugar to give some rudimentary maillard reaction to the butter before adding the eggs to get a different taste. This is one of those bizarre things - I've had great success adding sugar to brown steaks, but everyone things it's blasphemous - and it is. But it's a good technique to know and be wary of too (as sugar does burn easily). But that toasted egg look is common among people cooking a lot of eggs, but not eating them. Beware any mom that doesn't like eggs whose making them, they just can't know. It can also happen from burnt butter though it's definitely different looking, but again... finesse when it comes to eggs. Even a little bit burnt butter on the edges can give that unappetizing papery texture, like glue feeling. Burnt butter can do accentuate that. Eggs are definitely a chef staple for a reason, it's easy to just make passable eggs - I've eaten, happily, all these kinds of eggs, which makes them great practice pieces but... The room for unique failure is staggering. I just made eggs 10 minutes ago and they cooked faster than any eggs I'd ever made and I realized the egg quality was just "different". I had to adjust and cook far less just because the heat distribution or the egg quality was so different my whole process had to change on the fly. Suddenly they were just easier to cook and hence, easier to overcook. Those toasted edges are the hardest to avoid with over-easy eggs too, which is why I tend to steam them with a lid and use a small small pan. But on a big open skillet, those uncomfortable edges have to be flipped in or created with spatula cuts. It's not easy, which is why people use egg molds or even egg-mold pans (I tried those, didn't like them). The nuance never ends.
I loved this show, and the cooking sequences are amazing, but the fact she dirtied a perfectly good bowl FOR WASTE drives me insane. If they're trying to be as top bill as they say they are, there should be a trash can on every station. Why waste dishes for trash? That doesn't make any sense.
You'll get a lot of conflicting thoughts on this because the cook on eggs is considered extremely technical. Gordon Ramsey is all about med-high heat which you immediately drop. If her butter was cold she'd shock the pan with it and use it to determine the correct starting temperature. She also uses half a stick to start, where she could've done it in 3 parts. This is a sign of high technical ability though, because you'd need some serious spatula work to make sure that french omelette doesn't overcook and then a lot of confidence letting it "finish" off the heat. That's why she's constantly working it. She's using a teflon pan that's specifically to size, which helps a great deal because removing it is the hardest part. She used a huge coating of butter to keep it even, so it's likely it was cold butter and she used it to slightly chill the pan. If you have farm fresh eggs, good quality eggs they're much more flexible. Given the color seen here, it's likely she does. She sifted her eggs which helps, because now her butter can get to it evenly. There's a time lapse here, she likely started on higher-than-necessary, chilled with butter, then dialed down and kept the egg moving. Then she had to get it back out of the pan early, which would normally be very difficult, except she used a specific kind of pan with smaller edges to do just that. It finished on the plate, and the cheese she used appeared to be already soft enough that it didn't need to cook at all. Though it magically changed color. But Eggs are often used on chef entry exams because of their technical difficulty. ... you can cook them in the microwave and they'll be delicious, if you can master exactly how long it takes. Good way to practice, because microwaves cook unevenly so you really have to be able to guess - and it'll change, slightly, with every egg, and every different kind of butter you use at different temperatures... and at different times. But your cooking method can vary wildly, but finding that low temperature threshold and lingering there, but not above, is really finesse. See Food Wishes from Chef John, I like his stuff - but every chef will claim a different technique, because this is something you have to practice and perfect ad nauseum to get just right. ... and if you travel 300 miles and use different eggs, prepare to be surprised. So low and slow definitely works, but the trick is learning eggs well enough that you can wing it and still know the signs and have no fear of roughing them up along the way... and then when to not touch them. That's the hard part. Your cooking medium can vary, but getting it out and "finishing" it are the toughest parts, you can speed it up and do it all quickly - but you better be damn good at knowing when exactly to STOP and in which way. It's very easy to overshoot. Little more difficult to undercook, because you can do things to redeem that work great, but boy... you can't fix overcooking. You can make perfect eggs in a waffle iron if you're just that good at timing it. I used to do it on night audit, wasn't easy, but there is always that moment.
@@henridobbs2423 I'm glad it was enlightening. Eggs are definitely a zen cooking experience - you can practice 1000 times and make them 1000 ways, and it's still just the beginning. It's like learning kicks in martial arts, afterwards you're a first step into a different universe. I'm fairly certain this show introduced this concept for this reason, omelette's are common bar for learning in chef schools at both the beginning stages and the end. There's an old joke about making a hard boiled egg runny being the ultimate in snobbery, but it's a chef test. Can't even put a name to it, is it soft boiled? is it poached with the shell? There's arguments for days over it and those are the points because it's such a specific thing. It's sort of a hallowed joke among chef's and when they get the order it's always a laugh-worthy skill check because you can't test it. You just have to serve it and hope you truly mastered it. You see this on cooking shows occasionally for this reason. It's the kind of thing among chef's where they yell at each other, but rave when someone gets it right - but it's not the most enjoyable order because a poached egg is basically the same thing but far easier to do. But eggs will always be that chef's choice when seeing someone's skill mastery because they're easy to make. Eggs are easy. People can get by without mastering them forever because ultimately, even bad eggs are still good enough. It takes that really crazy energy to go the whole way, you have to have that will for perfection to achieve those crazy results, and typically that means somewhat bastardizing them with excessive salt and butter which... is somewhat the evil chef trick which is one of the hardest to overcome. Butter isn't super unhealthy, but in excess it absolutely is - that omelette when it's finished is so crazy dense that it's a sinful treat worthy of a dessert. Can't hit that perfect line without an evil amount of butter. But getting that "perfect" omelette is right about that line where the madness kicks in, and then you have to have the softest hand on the cook. That 1-2 of being super over the top and then having the restraint to let the butter "finish" by carrying the heat is really a true cooking finesse move. The equivalent is finishing a dish with an intense acid, like cooking tuna with just citrus combinations. That's only for pro's, but this is even harder because even that is chemistry. That french omelette requires multiple disciplines. Anyway, I'm glad it was edifying. Enjoy that slight touch of madness as you make eggs. Whether or not you use these techniques, or others, just knowing eggs are a true training ground does add a layer of illumination to your results. It is a touch maddening though, the slide of nuance can be... jarring, when you finally master 3-4 concepts and suddenly realize you did, but something *else* was keeping you from that egg-perfection. Try to find a proper restaurant serving farm fresh eggs (key) so you can get an idea of what perfection is like, because it's much easier to have it for a basis of comparison. Happy cooking.
You have to factor in that these are likely restaurant chips, not pre-made store-bought chips. They're made specifically for this task. If you have fresh chips made at home you'll see a big difference, especially if that sour-cream mixture was custom made for their tasks. This is also likely just a light dusting meant to impart sour cream and salt, rather than adding more to the plate. A french omelette has a lot of butter, a savory element like that will just go right through it. This would likely be more akin to seasoning than coating. You can also make chips specifically meant for a crumble, which means they were probably double-fried with a dusting of bread crumbs. This puts them somewhat near tempura in texture, depending on the cut and the fry. But going a totally different way, let's remember this lady is pregnant. Funky foods are on the menu.
I don’t understand why anyone would want chips on an omelette. Give me spinach, mushrooms, ham, sausage, steak, tomatoes, any of that, but chips? I don’t get it.
I recreated it it the other day. The Boursin cheese goes well with the sour cream and onion chips. It also adds texture which I have to admit was a huge plus in my opinion
@@boblangford5514 😝 I’m just messin. I think of it as like quick hash browns, when you want that crispy potato taste with your eggs but have limited ingredients. I’ve been doing it for years but I’ll have to try it with that cheese.
am i the only one who was out there freaking out about how a pregnant lady was eating raw eggs (not fully cooked)? fr i was so sure some bad shit was bout to happen. glad it didnt tho
This show is trash. It's literally the movie Burnt broke down over episodes. Lmao. The omelette is perfect. Jesus, the screenwriter danced on the edge. She took that whole movie and made a series but... " What? " Lmao. This show is made for children working at Starbucks.
This show man. They do anxiety and intense so perfectly and then they give you moments of peace and calm like they weren’t just losing their shit a minute ago
It's perfect and realistic
thats kitchen life. if you cant be angry enough to kill, and calm at the same time you dont belong in the heat
I was seriously anticipating something horrible to happen here. This was such a relief
Disclaimer before someone tries to cancel me: I am not comparing kitchen life to war, but watching The Bear, I imagine this is what combat battle feels like: chaos and bullets flying everywhere and then an unreal calmness that's more deafening than the chaos prior. It's calm, but there's no peace, because you know at any moment, it's chaos again.
@@Hienieken I’m not gonna cancel you, but this is gibberish lol
I love Sydney. “Yah I can make you an omelette”. No, it’s not a problem I’m happy to. She’s the best.
Curious, why does her willingness to make an omelette the best?
@strikeforcealpha9343 she's the best because in season 3, she will self identify as an omelet
@@strikeforcealpha9343Shows leadership, service to your team, companionship, builds humanity within a working environment.
Also, you always feed the pregnant ladies on staff. Always.
I love Sydney too.
@@MrBraxtonPAmen
That "Shut the fuck up" was good shit.
That sounded almost improvised it was so real, this show my god
These are the best scenes imo. The quiet ones. Where someone is listening and not yelling at each other
For me, it's the balance. I can appreciate this scene much more because of how it contrasts the day-to-day in this show.
I love this scene. It's like this is moment Sidney realises she has made a new friend. Right at 1:45 you can see her look of emotion and affection. This restaurant is becoming her community. So good.
One of the few things I miss about working in this kind of environment (I was waiting staff) was that you'd always have that one chef who loved cooking food and would always cook amazing food for you
And you had those certain girls that would come beg you to make them shit at the most inconvenient of times, every shift.... That shit gets old quickly...
@@BrassBashers You mean customers?
@@PorusHorus no lol I'm talking about the female servers batting their eye lashes asking you to make them a plate of food while you have 10 tickets on the line, some guys would simp for them and do it and I would tell them "Put the ticket in like everyone else and you'll get it when it's ready!"
Other places like Sonic though the girls there loved me! I'd invent stuff to make for them, one of their favorites was a breakfast burrito with secret sauce and I'd FRY the burrito for them. Another time during break I had everyone throw me a few dollars and I went to the grocery store and bought wings and made a special sauce, we had some kickin good wings that day! I don't miss the low pay and dealing with people, but I do love to cook.
@@BrassBashers Thankfully where I worked, my breaks would always coincide with the quiet period (can't exactly go on a break when you're rushed off your feet - although we did have a coworker who would always take her break at the exact same time, even if we had like 100 customers coming through) so the cook would always ask if I wanted something beforehand so it was ready in time. On my last day, he decided to treat me to a fuck off huge pasta bake and dared me to eat it all, because I always said if someone doubts my ability to eat an extreme amount of food despite being very skinny, I'd prove them wrong. I ate it all, but I was definitely a lot slower for the remainder of the shift 🤣 Thankfully it was a quiet day
@@c.lvr2602must of tasted legendary
I love this scene. The sounds, the concentration the color. The love.
i dont know this show. but this scene filles me with an uncontrollable range with the sound editing and absolute cringe bs that they think making an omelette is worth filming
@@clearmethod8412HAHAHA dude you need intensive therapy my god
@@clearmethod8412dumbass take
As soon as she said "I could cry" I couldn't help but smile. You could tell Sydney appreciated that ❤
Ugh, this scene is the best. It's an amazing feeling to make a delicious meal for someone you care about.
who ever came up with this recipe is a god.... also what makes this scene so good is they don't just glaze over the cooking scene; they are proud of the cooking
Family meal working in a restaurant is how your colleagues tell you how much they love you (or not) . The places where the team was the tightest had the best family meals. One of the best explanation of the importance of the "family meal" is the brief chapter in Thomas Keller's "the French Laundry". Makes me teary-eyed every time I read it. This scene perfectly captures that. Syd & Sug FTW
Now all my omelettes have crushed potato chips on them lol
This whole scene is so beautiful and so moving. The interactions before and after the cooking make it more complete and portray exactly why some people enjoy making food so much.
The generosity in asking what the other person wants to eat; the expectation to see if she liked it; the humble and playful way Sidney receives the compliment... All that speak directly to people who have ever cooked for others.
On top of that, the cooking was so pleasing to watch.
Reminds me of the first time I watched Chef and he was making that grilled cheese sandwich 🤤 Made me fall in love with cooking.
For me it was that mojo marinated pork. First big boy recipe I ever made and it was amazing.
Yup...the night after he blows up and quits he goes home and cooks the meal he SHOULD have cooked for Ramsey. I remember spending the entire next day in the kitchen making cubanos!!
I really love how the script writers write about interactions between characters who seldom interact and show their chemistry onscreen ❤
This show is a masterpiece
2 of my favorite subtle notes in this scene.
She doesnt want Syd watching her eat obviously, but she still takes a bite immediately in front of her knowing thats what Syd needs to see as a chef. Pure unselfish consideration for the profession she is intimately familiar with because of Carmy.
And then when she tells Syd dont watch me eat, and Syd doesn't leave right away, she turns around and gives her a conpliment, not the food, but her directly... because she also knows Syd has a difficult time with compliments and itd be the thing that would make her actually leave. Made perfectly clear with the "STFU" lol
Some of the best writing in any show. Just so good.
The simple yet wonderful joy of doing something you love, for a person you care about, and the look on their face when they receive it and it was in fact exactly what they needed at that moment.
Cooking is a love language
I love how the foolproof way to get Sydney to go away is to call her a genius.
Love Sydney, love this scene, why we connect to cooking
Heart
I made that omelette. It fuckin SLAPS. Boursin is unbelievably easy to make if you have some herbs and some cream cheese.
And the straining of the eggs really comes in handy. It gets rid of that membrane I can’t remember the name of and makes the eggs more silky.
Also, the potato chips seem a little weird but I actually highly recommend. The add some saltiness and crunch that pair really nicely with the omelette.
This show knows its stuff
I had to make an omelette after watching this scene
Who’s here because of the Abbey Elliot interview on Jimmy Kimmel? I can’t believe she spit the omelette out between cuts due to her real life pregnancy egg aversion. She made it look so real and delicious. Great actress.
“Don’t watch me eat” lol that hit me hard. As a bartender who’s worked both FOH and BOH, idk why, or even if it’s related, but I so much prefer to eat alone.
I hate having people see me, hear me, sense me eating…
Idk if it’s all the people I’ve seen talk with food in their mouth, folks who just gross me out with habit, or what… but if food is good I honestly just want to enjoy it for it.
The industry, which I love, has ruined sharing food for me. You see the cross contamination, fine walking along health code violations, and just ahhh. I’d rather eat alone.
I love how people think a good restaurant has chefs wearing gloves… no that’s McDonald’s. Cooks at good restaurants are wiping sweat in 105 degree weather off their brow which IS going into your food.
Call me weird but considering how fucked our food industry is and how normalised that is now, where the exposé’s of mcdonalds super-sizing, or chicken nuggets grinding bones and feathers or whatever, i rlly don’t even care anymore whats in my food as long as i dont notice it, i mean there could be buckets of sweat but if i dont realise it and i dont get sick i dont rlly care, idk if thats a bit insane but im not rlly agoraphobic, i just want a good meal. Guess im lucky not to have seen behind the scenes of kitchens, only the sort of love that gets put into food by my parents and grandparents.
At work I actually have a rule that no one is allowed to see me eat and when one of my coworkers walks in on me because they need to ask me a question they automatically turn their head and say sorry like I was getting undressed or something. We all have our unique habit and quirks
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In the original scene Sydney was going to stop in the middle of the build and go “and let me tell you about today’s sponsor: Hello Fresh!”
😂
so... part of the reason I got into cooking professionally was that there was a tv show which prominently showed one of its characters cooking... a lot. Extravagant dishes. Really fun to watch. When people ask, that's what I tell them. I don't tell them that the show in question... is Hannibal.
So no one is happier than me to have a show that does basically exactly that, without all the maiming and the implication that a good portion of the meat is soylent green.
That is... mildly disturbing. That show still holds the candle for most disturbing scene ever for me, and that despite beeing a huge horror film fan.
Thought they were building this scene up to show in the end Natalie collapsed on the floor
I think we've all learned to never trust this shows happy moments.
I thought the same thing.
same omg
You can that Sydney lives for moments like that when someone enjoys her food
FINE ILL GO WATCH BOTH SEASONS....AGAIN
The script! 👌
I wonder what that juice mixture is???
Guessing Orange and Pomegranate
If making food were like making love(which it is.....which it should be:). Delicious. A beautiful show.
I never put eggs through a strainer but guess I'll start.
I suspect to get air into the egg mix, makes a lighter omellette, but beating with a fork can do the same, and you dont have the clean the sieve! Unless you get a KP to do that for you :)
Its to sift those chunks of weird jelly in the egg just to make it smooth bro
my favorite scene
Great. Now Im hungry.
making this today, can't wait
Nice
Phenomenal acting
That really looks delicious!
Why don’t my omelettes ever come out like that
A true french omelette is actually a technically difficult dish. It's considered an exam for a lot of chef's.
You need
1) Obtuse amounts of butter. Just insane. Way more than you'd ever think. You also need to bear in mind the difference between cooked-through butter and melting butter. Sydney throws in a lot to start, which works, but most french chef's do a 2-stage buttering, a second stage before you try to get it out of the pan. She also likely wanted to aerate the butter which is a fancy trick you don't want or need to do, it's friviolous. Foamy butter is useful but you typically want a cast iron for that and propane heating - instead, keep your butter at room temp and then toss in about a minute before. She might've done this because she had cold butter too. This matters but not a ton, but in the beginning small changes matter.
2) Very specific cheese, not mozzarella you have laying around. You want the bad kind, soft, easy to melt. If it's chilled, you're screwed - take some time choosing what cheese you want. If going basic, basic cheddar at room temp will work. If it's chilled, that's ok, but it WON'T cook and your eggs might be a tad runnier in the end.
3) You have to pull it off the heat before it's done and it has to finish in the pan. This is really really hard to do because it will look terrible. It will be terrible. Then magically in the pan it'll be ok after about 4 very long minutes. The eggs cook themselves for a while and the butter stays hot hot hot.
4) Turning a french omelette in a pan is very tricky, that roll is really really not easy. There's several techniques for it's sticking, if it's slipping, or if it's spitting oil and they're all very different - and you have to apply them correctly, which takes ages of practice. Getting it seam-down involves a lot of finesse.
5) You need a non-stick spatula that can flick stiffly. It needs a semi-bladed edge so you can get in where you need to but is full non-stick and won't mess up your pan. A normal spatula won't let you scrape the edges and get the egg bits off without scraping the teflon, and a typical baking spatula is too thick. You can manage without it - but better to just buy one specifically for this.
See "Food Wishes", he's got a great eye for it.
Lastly, as beautiful as it is - it's much more rich than it seems, there's no room for much on the plate. You're not missing out, it's great to have once but everyday - better to just butter eggs obsessively and get used to pulling them off early. Additionally, and this will sound like blasphemy - you can cook eggs in the microwave shockingly well if you get used to undercooking them. This is the best way to learn when to "stop" because eggs go from delicious to overcooked faster than anything else, faster than fish, faster than chicken or beef. There's just a very fine line, and microwaves cook ridiculously fast and uneven, so you get a good eye for underdoing it and letting it rest. It's harder, so you get better at it.
Oh one last one:
6) If you're cooking on an electric stove, it's harder. Gas stoves get better heat distribution and heat up faster. If you're on an electric stove, make sure your pan is right. If you're on metal cookware GOOD LUCK, that makes it much harder. Go with a non-stick and if you do electric, let the pan heat up longer - it takes longer to get to temp. Scientists will disagree, they're wrong, because human kitchens are not tested on brand new cookware on electric ovens made within a year. Most cooktops are dated, broken, and otherwise imprecise so expect some variance. Try cooking off some water before you start to get a better idea for the reaction...
Decent eggs, low temperature. too many cooks have the heat too high and you get a an omelette that is burnt or toasted at least on the outside. Not nice.......
@@insomnimac8368 woah ...I’m gonna try these tips
@@matthewcoombs3282 yeah, mine always come out burnt instead of the nice pretty yellow ...hope I’ll get better 🤞
@@matthewcoombs3282 That's a good note about the toasted edges.
A lot of people like that aesthetic and think that's a sign of eggs being done when in truth, it means they're definitely overdone.
It's odd because an egg can be overcooked on the outside and "ok" on the inside, leading people to believe it's all ok. I fell into that trap for years because I didn't know anyone else who could cook eggs well, so it just passes as normal. People think it's a lack of butter or something that accounts for the offputting aftertaste.
Eggs are a battle of subtlety. Low skill ceiling to make passably, high skill ceiling to make perfectly.
Making eggs on a medium-high to high setting can work, but I would consider it an advanced technique due to the exact issues you've mentioned. "Toasting" an eggs outside is definitely a sign of too high too long.
But I leave an opening here due to cast iron, metal cookware, teflon cookware and electric vs. gas cooking systems.
A teflon pan on a high electric might actually be medium-high on others. It also matters how much people let the pan heat, such in the case of a cast iron. It takes a long time to heat up cast iron, but there's big differences between teflon and metal too.
I cook my eggs on medium-high (3/4 to full) then as soon as the eggs hit the pan I dial back to 1/4. I make sure my pan is well heated though so it carries some of that searing heat. This is also different because I tend not to use as much butter or oil, I use barely enough to coat the pan.
Butter timing is just as important too and some people like toasted butter, but nobody likes brown butter. That's definitely a chef nuance.
But otherwise I would agree, I'm glad you brought up this concept though ebcause "toasted" eggs are a thing, some people even use things like sugar, brown sugar to give some rudimentary maillard reaction to the butter before adding the eggs to get a different taste.
This is one of those bizarre things - I've had great success adding sugar to brown steaks, but everyone things it's blasphemous - and it is. But it's a good technique to know and be wary of too (as sugar does burn easily).
But that toasted egg look is common among people cooking a lot of eggs, but not eating them. Beware any mom that doesn't like eggs whose making them, they just can't know. It can also happen from burnt butter though it's definitely different looking, but again... finesse when it comes to eggs. Even a little bit burnt butter on the edges can give that unappetizing papery texture, like glue feeling. Burnt butter can do accentuate that.
Eggs are definitely a chef staple for a reason, it's easy to just make passable eggs - I've eaten, happily, all these kinds of eggs, which makes them great practice pieces but...
The room for unique failure is staggering. I just made eggs 10 minutes ago and they cooked faster than any eggs I'd ever made and I realized the egg quality was just "different". I had to adjust and cook far less just because the heat distribution or the egg quality was so different my whole process had to change on the fly.
Suddenly they were just easier to cook and hence, easier to overcook.
Those toasted edges are the hardest to avoid with over-easy eggs too, which is why I tend to steam them with a lid and use a small small pan. But on a big open skillet, those uncomfortable edges have to be flipped in or created with spatula cuts. It's not easy, which is why people use egg molds or even egg-mold pans (I tried those, didn't like them).
The nuance never ends.
I now do the same omelet but with mexican corn chips, tastes better that potato chips.
I want one 🥺🥺
This scene sort of gives me kingpin vibes. As in Daredevil we see him cooking up an Omelette.
❤❤❤❤❤
That plate scraping though.
Lmao i thought i was the only one. It was awesome til that part
Remember that scene where they were going cheap on the plates?
Coming back to haunt them :D
what did she put inside the omellete?
Boursin
Preparation H. Sydney is well known as the meanest character on The Bear.
What was the white stuff she put in the omelette?
Boursin cheese - Sydney tells Carmy about it in the next episode
Am I the only one, who thought that Sugar was gonna be on the ground unconscious, when Sydney finally brought her that omelet.
What was the stuff she squeezed onto the omelette? Cheese?
it was herb boursin
What was the juice mixture
Orange and Pomegranate
Butter is the secret
I loved this show, and the cooking sequences are amazing, but the fact she dirtied a perfectly good bowl FOR WASTE drives me insane. If they're trying to be as top bill as they say they are, there should be a trash can on every station. Why waste dishes for trash? That doesn't make any sense.
Oh. Mfo sh*t. So this is how you make an omelet & nobody told us. Great.
:)
I made this and it's fucking delicious. Do yourself a favor and make it.
Are there any chefs here? I thought for an omelet the advice is low and slow?
You'll get a lot of conflicting thoughts on this because the cook on eggs is considered extremely technical.
Gordon Ramsey is all about med-high heat which you immediately drop.
If her butter was cold she'd shock the pan with it and use it to determine the correct starting temperature.
She also uses half a stick to start, where she could've done it in 3 parts. This is a sign of high technical ability though, because you'd need some serious spatula work to make sure that french omelette doesn't overcook and then a lot of confidence letting it "finish" off the heat. That's why she's constantly working it. She's using a teflon pan that's specifically to size, which helps a great deal because removing it is the hardest part. She used a huge coating of butter to keep it even, so it's likely it was cold butter and she used it to slightly chill the pan.
If you have farm fresh eggs, good quality eggs they're much more flexible. Given the color seen here, it's likely she does. She sifted her eggs which helps, because now her butter can get to it evenly.
There's a time lapse here, she likely started on higher-than-necessary, chilled with butter, then dialed down and kept the egg moving.
Then she had to get it back out of the pan early, which would normally be very difficult, except she used a specific kind of pan with smaller edges to do just that. It finished on the plate, and the cheese she used appeared to be already soft enough that it didn't need to cook at all. Though it magically changed color.
But Eggs are often used on chef entry exams because of their technical difficulty.
... you can cook them in the microwave and they'll be delicious, if you can master exactly how long it takes. Good way to practice, because microwaves cook unevenly so you really have to be able to guess - and it'll change, slightly, with every egg, and every different kind of butter you use at different temperatures... and at different times. But your cooking method can vary wildly, but finding that low temperature threshold and lingering there, but not above, is really finesse.
See Food Wishes from Chef John, I like his stuff - but every chef will claim a different technique, because this is something you have to practice and perfect ad nauseum to get just right.
... and if you travel 300 miles and use different eggs, prepare to be surprised.
So low and slow definitely works, but the trick is learning eggs well enough that you can wing it and still know the signs and have no fear of roughing them up along the way... and then when to not touch them. That's the hard part. Your cooking medium can vary, but getting it out and "finishing" it are the toughest parts, you can speed it up and do it all quickly - but you better be damn good at knowing when exactly to STOP and in which way. It's very easy to overshoot. Little more difficult to undercook, because you can do things to redeem that work great, but boy... you can't fix overcooking.
You can make perfect eggs in a waffle iron if you're just that good at timing it. I used to do it on night audit, wasn't easy, but there is always that moment.
@@insomnimac8368 in all my years of CZcams this is best answer to a question I have ever received. Thank you very much and I do love eggs. 🥚
@@henridobbs2423 I'm glad it was enlightening. Eggs are definitely a zen cooking experience - you can practice 1000 times and make them 1000 ways, and it's still just the beginning. It's like learning kicks in martial arts, afterwards you're a first step into a different universe.
I'm fairly certain this show introduced this concept for this reason, omelette's are common bar for learning in chef schools at both the beginning stages and the end. There's an old joke about making a hard boiled egg runny being the ultimate in snobbery, but it's a chef test. Can't even put a name to it, is it soft boiled? is it poached with the shell? There's arguments for days over it and those are the points because it's such a specific thing.
It's sort of a hallowed joke among chef's and when they get the order it's always a laugh-worthy skill check because you can't test it. You just have to serve it and hope you truly mastered it. You see this on cooking shows occasionally for this reason. It's the kind of thing among chef's where they yell at each other, but rave when someone gets it right - but it's not the most enjoyable order because a poached egg is basically the same thing but far easier to do.
But eggs will always be that chef's choice when seeing someone's skill mastery because they're easy to make. Eggs are easy. People can get by without mastering them forever because ultimately, even bad eggs are still good enough.
It takes that really crazy energy to go the whole way, you have to have that will for perfection to achieve those crazy results, and typically that means somewhat bastardizing them with excessive salt and butter which... is somewhat the evil chef trick which is one of the hardest to overcome. Butter isn't super unhealthy, but in excess it absolutely is - that omelette when it's finished is so crazy dense that it's a sinful treat worthy of a dessert. Can't hit that perfect line without an evil amount of butter.
But getting that "perfect" omelette is right about that line where the madness kicks in, and then you have to have the softest hand on the cook. That 1-2 of being super over the top and then having the restraint to let the butter "finish" by carrying the heat is really a true cooking finesse move. The equivalent is finishing a dish with an intense acid, like cooking tuna with just citrus combinations. That's only for pro's, but this is even harder because even that is chemistry. That french omelette requires multiple disciplines.
Anyway, I'm glad it was edifying.
Enjoy that slight touch of madness as you make eggs. Whether or not you use these techniques, or others, just knowing eggs are a true training ground does add a layer of illumination to your results. It is a touch maddening though, the slide of nuance can be... jarring, when you finally master 3-4 concepts and suddenly realize you did, but something *else* was keeping you from that egg-perfection. Try to find a proper restaurant serving farm fresh eggs (key) so you can get an idea of what perfection is like, because it's much easier to have it for a basis of comparison.
Happy cooking.
@@insomnimac8368 thanks again much appreciated
I didn t know that cooking with the gaz off works🤔
The gas is on in every scene though, it's just on low.
Everything is amazing but knife is dull af
why so much butter omg yall ok in the usa?
Lost me at the chips though.
I made this at the request of my sister. I thought the chips were odd, too, but it really did add a texture and flavor that enhanced the omelet.
@@micheleanderson2710 Might be good. Chocolate covered potato chips seem gross until you try them.
You have to factor in that these are likely restaurant chips, not pre-made store-bought chips.
They're made specifically for this task. If you have fresh chips made at home you'll see a big difference, especially if that sour-cream mixture was custom made for their tasks.
This is also likely just a light dusting meant to impart sour cream and salt, rather than adding more to the plate. A french omelette has a lot of butter, a savory element like that will just go right through it. This would likely be more akin to seasoning than coating. You can also make chips specifically meant for a crumble, which means they were probably double-fried with a dusting of bread crumbs. This puts them somewhat near tempura in texture, depending on the cut and the fry.
But going a totally different way, let's remember this lady is pregnant. Funky foods are on the menu.
This show made food porn okay
Nothing better than cold eggs..
I love that Sydney redeemed herself this season❤
I love her but that was a lot of butter
That’s why you should love her more 😂
French omelets are supposed to have a lot of butter
@@korayelle1105and less cooked
That's why they taste so good in the restaurant.
I've never worked in a restaurant but I've heard that they use far more butter/fat in their cooking that any home cook ever would
It's very simple to make a damn omelette actually
that is a French omelette which is highly technical, not easy
No bread? 0/10
I don’t understand why anyone would want chips on an omelette. Give me spinach, mushrooms, ham, sausage, steak, tomatoes, any of that, but chips? I don’t get it.
I recreated it it the other day. The Boursin cheese goes well with the sour cream and onion chips. It also adds texture which I have to admit was a huge plus in my opinion
texture...contrast.
Eggs and crispy potatoes. yeah, weird combo…
@@cobrakaiX Bagged chips and home fries are not even close to the same taste or texture.
@@boblangford5514 😝 I’m just messin. I think of it as like quick hash browns, when you want that crispy potato taste with your eggs but have limited ingredients. I’ve been doing it for years but I’ll have to try it with that cheese.
am i the only one who was out there freaking out about how a pregnant lady was eating raw eggs (not fully cooked)? fr i was so sure some bad shit was bout to happen. glad it didnt tho
Clearly lesbian.
Chefs like this are why I rarely eat out anymore. If you need a whole stick of butter to make your food taste good, then you aren’t a good cook.
That’s the worst looking omelette I’ve ever seen
She used way to much butter lol
@@charleshammer7984 You used way too few O's.
I’m honestly thankful because I get those confused all the time 😂
@@charleshammer7984 If it means excess, use more O.
Omelettes always look like shit 😅 I may be biased though because I hate omelettes
This show is trash. It's literally the movie Burnt broke down over episodes. Lmao. The omelette is perfect. Jesus, the screenwriter danced on the edge. She took that whole movie and made a series but... " What? " Lmao. This show is made for children working at Starbucks.
Luckily we have you to warn us about this, we could've been fooled by the critics, viewers at large and food industry people praises.
"children working at Starbucks" I thought you have to be 18 or older to work for starbucks?
All The Internet Chefs Are Complaining lol Too Much Butter! Shut Up!!
If only they knew how much butter is used in restaurants.
god!
oh my god why? Why the fuck you would add some chips to fresh omelette??????