Bitcoin remains to be the flagship of all internet currencies, though it has a reputation for being the currency in use for the buying and selling of drugs, weapons and a couple of illegal services off the Darknet. There are other cryptocurrencies out there on the internet, doing much more interesting things with their power. There exists this one cryptocurrency that has been on the rise since its conception in December 2013. Made popular through its Reddit community, its fun loving, generous and silly nature. Let me introduce you to the Dogecoin.

Doge was originally an internet meme. It was the silly image of a Japanese dog breed, a Shiba Inu. Jackson Palmer and Billy Markus founders of Dogecoin intentionally named their coin after the Doge and used the dog meme as the face of their currency. The coin started out as a joke, but something fun and silly about it made it unique over its competitor currencies.

Its Reddit community, r/Dogecoin, to which it owes most of its success is an equally fun and silly place to be. I discovered the subreddit, r/Dogecoin early this year. It has a fun tipping system where online users can tip Dogecoin to each other in comments. Now even Twitter and Twitch accept the Dogecoin tipping system. Dogecoin, through its little online community, has accomplished quite a lot in its first year. It managed to sponsor its own NASCAR car, provided funds to send a Jamaican bobsled team to the Winter Olympics and even has raised $30,000 for the building of a well in Kenya.

If you’re not using all your dogecoin towards a charitable cause, you may want to spend it on some real classy stuff online. There is a whole range of unusual things you can buy with your currency, from seeds to postcards, hot sauce and even limo services in San Jose. Offline, in the real world, Dogecoin can be used at certain shops and restaurants. California, after it legalized Dogecoin, has seen a number of small businesses and restaurants popping up and accepting Dogecoin along with Bitcoin.

This week, Dogecoin celebrates its first birthday. It is rumored that it will be suiting up and getting ready to be more professional for the big world. What will Dogecoin’s next big thing be? Only time can tell. So until then, get yourself some cryptocurrency and start tipping. After all, it is the currency for the modern man.

[Photo courtesy of @katiegatkins.]

The post Cryptocurrency: Dogecoin And Bitcoin Soar appeared first on FactoryTwoFour.

Veal Lung:   1/2 a lung
Veal Heart: 1/2 heart, 150g approx.

Carrots:   100g
Parsnips: 100g
Celery:     100g
Onions, chopped:   50g
Salt: to taste
Peppercorns: 1/2 tsp
Bay leaf: 1
Thyme: 1 tsp
White Wine: 60ml
Butter:  60 gm
Flour: 60g
Capers: 1 tbsp
Anchovy: 1 fillet
Chopped onion: 2 tbsp
Garlic, chopped: 1 clove
Lemon Zest: 1/2 tsp
Parsley, chopped: 2 tbsp
Salt: to taste
Marjoram: 1/2 tsp
Vinegar: 2 tbsp
Mustard paste: 1 tbsp

When you buy the heart and lungs, make sure your butcher has cleaned them properly. Wash them in water and place them in a big pot. Cover the innards with water and add the chopped root vegetables, onion, salt, peppercorns, bay leaf and thyme. Put the pot over the heat and bring to a boil, reduce the flame and simmer.

When the lung and Heart is tender and cooked, remove them from the pot and let them cool down. Cut them into strips, if they seem too tough to cut into, cook them a little more. Take the cut strips and marinate it in the white wine. Meanwhile strain out the liquid from the pot and keep the stock aside. Discard the solid vegetable and spice remains.

Let the innards marinate for more than an hour, and let the stock cool. In a big saucepan, over a moderate heat, melt the butter and add the flour to it, stir. Add the capers, anchovy, onion, garlic, zest & salt. Stir till golden brown, do not let the flour burn. While stirring rapidly, add the vinegar and then gradually pour in the cooled stock. Keep on stirring to avoid any lumping. Season with the mustard, salt, marjoram and some lemon juice to taste. Add in the heart and lung strips and simmer till the sauce is thick. Garnish with parsley before serving.

You may serve the stew with bread or better with the bread dumplings. To make the semmelknödel, roast around 3 cups of fresh or stale bread, cut into cubes, in butter. Add half a chopped onion and some parsley and roast them with the bread. Mix 50 ml of milk with an egg and a pinch of salt. Mix in the roasted ingredients with the milk mixture. Add enough flour to bind it (30g) and make into dumplings to fit your palm. Slide the balls into simmering hot water and cook for about 3-4 minutes.
Place the dumplings over the stew and serve. This is a very tough dish to make. Beuschel is a very filling stew, especially with the dumplings, and makes a very odd meal. If you find other stews too delicate and sissy, this is the one you should cook. It takes stews to a whole other level.

The post Beuschel- Be A Man. appeared first on FactoryTwoFour.

Lemon Juice              5tbs
Eggs, separated        4 eggs
Powdered Gelatin  1tbs
Caster Sugar              200 g
Whipped cream       200 ml

Bloom the gelatin in 2 tbsp of water, leave it to soak in the water. Take the four egg yolks and stir them over a warm double boiler, add the sugar and lemon juice. Keep on stirring till the now custard becomes thick. Mix in a tablespoon of warm water with the gelatin, then mix the gelatin into the warm custard. Stir well to avoid lumps. Leave the custard to cool, meanwhile beat the egg whites till stiff.

Fold the custard into the stiff whites and gradually add in the whipped cream while folding. Do not overmix. Take a small bowl, in which you will serve the soufflé, and wrap a silver foil collar around the rim so that it sticks out upwards. Pour the soufflé into the bowl and let it overflow to fill up to the rim of the foil. Leave it to set in a refrigerator till it sets. Remove the foil collar, the soufflé should have set and now support itself. It should resemble a regular baked soufflé.

You may garnish it with chopped pistachios. Unlike a traditional soufflé which can have a wide range of variations, this type of soufflé does not. This dish, more or less, comes under the category of a dessert mousse, and made to appear like a soufflé. Though you can add some other flavors to it, don’t go putting any cheese or veggies in it!

The post The Delicate Soufflé Milanaise appeared first on FactoryTwoFour.

Foie Gras (read: delicious, smooth Foie Gras) is made by intentionally fattening the goose’s liver. If the bird is not fed the right diet, the Foie Gras is not up to the mark and is sad and grainy. Now to get the liver all fattened up, the birds are force fed, thrice a day. This is an age old process called gavage, where a tube is slid into the bird’s throat. A handful of feed is emptied through the tube and into a pocket, below the throat, where the animal usually stores and accumulates its food naturally. It is a quick procedure and only takes seconds. Tube goes in the neck, food is transferred, tube is pulled out.

Well, that’s shocking, no wonder it was banned! In Gawker.com’s childlike article, ‘Foie Gras is for Assholes’ they pleasantly state that “If you deliberately seek out food to eat that does involve torture, you are an asshole.”   At first it would seem like that, that the poor geese are being gagged by the gaggle, choked and left to waddle off in miserable pain. But it’s really not so.

Earlier this year, a federal district judge overturned California’s ban on Foie gras. At the time of the ban in California, Arnold Schwarzenegger sent a suggested veto message to the California state Senate, ” Foie Gras production is a food production industry well established in conformity with humane animal management, safe food practices and environmentally protective provisions of State and Federal law.”

The argument for foie gras goes as such: in actual practice the feed is not forced into the bird at any time, and that no injury or pain results to the bird. In the duck and geese’s natural environment they quickly swallow their food, fish or even plants, whole. Their swallowed lump of food is stored into a pocket after it speeds down their throat and before it reaches their stomach. The birds do this so that they can quickly escape into safety, away from merciless predators. They then digest their food in peace, knowing that they won’t get mauled by the cat who lives down the stream.

Serious Eats wrote in a column about foie gras, that production should be judged not by the worst farms, but by the best. The worst farms cage the birds, manhandle them and leave the ducks to live in terrible hygienic conditions. The best farms keep their birds cage free, they grow up with their freedom and are humanely slaughtered according to standard. And that is where the legal Foie Gras should come from.

Human demand, and specially demand for something delicious, is unstoppable. Animal activist groups along with their propaganda have the goal to end the human utilization of animals for food, they sometimes just go too far.  We cannot justify the gavage process as torture by relating human emotions and biology to it. As Humans we would gag and choke to a force feed and probably get a few tears to our esophagus, but not the birds. They breathe through a separate pipe, opening from the tongue and apart from that, their throat has a really tough lining.  Whether the gavage process should be truly banned or not, well, if only the goose could talk.

The post The Foie Gras Report appeared first on FactoryTwoFour.

Mutton, Lamb or beef                  500g
Butter                                              2 tbsp
Brown stock                                  500 ml
Potatoes                                         4
Carrots                                           2
Leeks                                              1
Thyme                                            1 tsp
Crushed Pepper                           1/2 tsp
Salt                                                 to taste
Fresh Parsley                               4 tsp

Cut the boneless meat into 1 inch cubes. If using mutton or lamb, buy the cut from the neck. In a frying pan, melt a tablespoon of butter, and on a high heat, brown the meat. It will only take a few minutes to brown, do not leave to cook.
In a separate pot, melt the other tablespoon of butter and add the onions. At this point you may add your bacon and spices, an inch of cinnamon and around 3 cloves will do. Fry till the onions are transparent, add the browned meat.

Now pour in the stock, bring it to a boil. The carrots, potatoes and leeks should be cut into chunks, or quarters. You may add some peeled, whole shallots to the stew. When the stew starts boiling, add the vegetables, herbs, pepper and salt. Simmer, covered with a lid till the potatoes are cooked. Test the potatoes by piercing a fork through them, they will be soft if done. Add salt to taste. Garnish the stew with chopped parsley.

If you are going to use beer in this stew, use only 300 ml of brown stock and 200 ml of any dark ale of your choice. Like any Irish Stew, best serve it with soda bread.

The post A Hearty Irish Stew appeared first on FactoryTwoFour.

One of my favorite Goan dishes, after Sorpotel, is the spicy, oily yet absolutely delicious curry, Vindaloo.

I’ll get to Sorpotel another day, it’s extremely time consuming! But Vindaloo, according to old trusty wikipedia is, ” Vindaloo is derived from the Portuguese dish ‘carne de vinha d’alhos,’ a dish of meat, usually pork marinated in wine and garlic.” Hence, ‘Vin’ meaning wine and ‘aloo’, garlic.  Vindaloo uses vinegar, chilies, garlic and sometimes the pork is substituted with chicken or beef. The meat is marinated, then the curry is cooked. The Vindaloo is then left for at least three days to pickle, this is the most crucial step and improves on the flavor of the dish.

Now like any Goan Recipe, every family has its own version, and every version is supposed to be the better one. I have taken this recipe and adapted it from my Aunt’s, Rita DeSouza, cookbook which in my opinion makes the best Vindaloo…

You will need:

• Dry Kashmiri Chilies       15
• Cumin Seeds                   1tsp
• Black Peppercorns         1/2 tsp
• Black Mustard Seeds     1/2 tsp
• Cinnamon                        1″ stick
• Turmeric powder           1/2 tsp
• Ginger                              2 tsp
• Garlic                                20 cloves
• Salt                                   2 tsp
• Vinegar                            100ml
• Pork with fat                   1kg
• Vegetable Oil                  4 tbsp
• Onions, medium            4 tbsp
• Green Chillies                 1
• Vinegar                            70 ml

First up, we need to take the first set of ingredients, i.e from the Kashmiri Chilies to the salt, and grind them and then make a paste. Before you start grinding, slit the Kashmiri Chilies and remove their seeds.

1. If you are not used to a little spice, I will show you  a little mercy, you may use around 8-10 chilies. The Kashmiri Chilies contribute to the flavor and body of the dish, and is the source of the red color. So the chilies are a crucial ingredient, but make sure all the seeds have been removed as that is where all the spiciness is. Now carry on, grind the spices and add the 5 tablespoons of vinegar to make a smooth paste.
2. Cut the Pork into 2 inch cubes. Use Pork with a little fat on it, preferably the belly. Rub the spice paste in the cut pork, then seal it into a container and refrigerate. Let it marinate for at least 12 hours.
3. In a deep pan, heat the oil and fry the onions (sliced) till golden. Increase the heat and add the pork, with the marinade, fry for about 5 minutes.
4. Add 3 cups of water to it and simmer, partially covered with a lid, till the pork is cooked and tender.
5. Add the green chili, slit with the seeds removed, then the 70 ml of vinegar and salt to taste. Simmer, uncovered, till the gravy is thick.
6. Now cool it, and let rest for between 24 hours to 3 days. The Vinegar will take action and intensify the flavors. Keep it in a cool environment and make sure there is a layer of oil covering the surface of the curry. Reheat and serve it with rustic bread or rice.

If you do find the dish too hot, serve it with a milk based accompaniment. Water will just spread the capsaicin oil from the chilies around your pallet, while lactic acid will actually take the compounds down with them. So you may want to keep some Yogurt at hand.

Goan Cuisine is quite exceptional, a fusion of Portuguese cooking with Indian flavors and spices. It is strange recipes like these, with an interesting origin and a challenge to cook, that make it a unique experience on the table and especially in the kitchen.

The post From Portugal to India: Vindaloo appeared first on FactoryTwoFour.

First up, crêpes. Crêpe is a French word, crêpes are from France. Crêpes are flat, golden brown and round, if you give them that chance. Crepes have no leavening agent, i.e baking powder. The basic recipe for the batter? Well here you go:

Flour                              1/2 cup
Milk or half & half       1 cup
Egg                                 2
Salt                                1/2 tsp

Mix the liquid and dry ingredients separately. Mix them together and use a whisk to break up the lumps. You can store the batter overnight in a sealed container. It is believed that batters that have been chilled overnight make the best crêpes. Heat a pan, cast iron or non stick, add butter. Pour the batter over the warm pan, cook till golden, then flip it. The first one is always the trial crepe, adjust the heat accordingly. If you want the crepe paper thin, add a couple more tablespoons of milk to the batter and when cooking it, carefully spread it around a warm pan. You may add around 2 tsp of sugar if you do not want your crepe to be savory.

Pancakes a.k.a flapjacks are thick, light and fluffy. The batter is thicker than that of a crêpe and will contain a leavening agent, either baking powder, baking soda or both. The trick to pancakes is adding melted butter to it. It is the necessary ingredient, do not omit it just because you want a low fat pancake, it will probably fail to get fluffy. You can also add items like chocolate chips or even diced banana to the batter if you wish.The basic batter is as follows:

Flour                              1 cup
Milk or half & half       4/5 cup
Egg                                 2
Salt                                1 tsp
Sugar                             2 tbsp
Baking Powder            3 tsp
Melted Butter              3 tsp

Beat the eggs well and mix all the dry and wet ingredients separately. Then fold in the dry into the wet mixture. Your batter is ready. Heat the pan, grease it with some butter or oil. Drop a big dollop of the thick batter into the hot pan, do not spread it around. Turn when one side is done. Cook till it’s fluffed up and brown on both sides. If they do not fluff up reduce your heat and cover the pan.

Pancakes are popular as a breakfast item, while the use of crepes are flexible and can be used in almost any way, in any dish and at any time of the day. Add five spice powder to the crepe batter and stuff the cooked crepes with beef chilly stir fry, you now have made Chinese. You could make a dessert, Crêpe Suzette or wrap a nice cut of fillet steak with a herbed crepe and you got Beef Wellington. Dice it and add it to soup. Be daring, invent your own stuffing for a crepe. While cooking, remember the first pancake or crepe is always the trial one, adjust the heat, dilute the batter a bit, put a little less butter in the pan. You need to experiment around before you start flipping out a stack of perfect Pancakes or crêpes.

The post Explore The Versatility Of Crêpes And Pancakes appeared first on FactoryTwoFour.

Let me introduce you to the term ‘mise-en-place’. A culinary term, when translated from French, literally means to ‘put in place.’ Your kitchen from start to finish must be organized, clean and in order. And for the amateur cook, that can be the most difficult thing to do.

Your first step for a successful dinner is to plan the menu, and plan it well. Think of all the details and balance all aspects. Don’t go buying an ingredient that’s not in season and please remember to make something for the vegetarians and those with allergies. Get your recipes ready and the shopping list written out. Buy your ingredients and order your meat well in advance. Purchase in the right quantity. And don’t go and waste all the good rum into eggnog, you know a lot of people aren’t going to drink it anyways.

Now to start with the actual ‘mise-en-place.’ It is all the necessary preparation needed to be done before the cooking of your dish. If you’re going to be cooking a bird, remember to thaw, brine/marinate it a few days before the dinner, you don’t want a thanksgiving disaster on Christmas. Next you are going to clean all your ingredients, cut, slice, chop, make the sauces and work out the dough. This can be done a few hours before you start cooking or even the night before. But remember to store your items correctly, in the refrigerator, plastic wrapped or in well sealed containers.

When you start cooking you should have a good plan of action. Figure out the cooking times and plan your day well. Most of the items in your menu might need to be served hot. Figure out how you are going to keep them warm and ready for service.

It’s Christmas, the last thing you want is a burning pan, a messy kitchen and, hence, stress. There will be guests coming over, keep the kitchen clean. Enjoy the cooking, keep the Christmas spirit and drink some good spirits too! And don’t worry if things go wrong, you can always try again for the New Year’s feast!

The post Tips For Christmas Cooking appeared first on FactoryTwoFour.

From being one of the most popular beverages today it is now used regularly as an ingredient in various dishes…

Beer Batters

How about some warm crisp fish with chips, or a basket full of beer batter fried onion rings? Beer batter fried foods is a common item on bar menus, and gives the crust a nice crisp texture. It usually adds a mild flavor, though it depends on the type of beer used and the amount of hops in it.

For one cup of flour use one beaten egg, seasoning, garlic powder or paprika and 1 1/2 cups beer. Mix into a smooth batter. You can batter fry a whole range of ingredients, seafood, poultry, onions and even potato skins! Dip the ingredient of your choice into the batter, quickly drip it off and slip it into the deep fryer.

Bread

Beer Bread is pretty fail-safe and proves to give the best results. A small quantity of baking powder or yeast is used, to aid in the rising. Again it gives a mild flavor to the bread, depending on beer type & hops levels.

Proceed to make a regular bread dough, substitute the water with beer, in the same quantity. You may add herbs, spices or even cheese to the dough to get things interesting.

Sauces

Beer sauces are easy to make. Poultry and pork are the preferred meats to go with brewed sauces. Baste your roast pork with a can of brew. Use the drippings, the pan juices at the end to make a sauce. Thicken it with flour or a roux, and reduce it over a slow flame till thick.

If you are not making a roast and cooking in a pan. Say you got some chicken breasts frying in the pan, you can make a honey-garlic beer sauce to accompany it. Just fry an onion and garlic in 3tbsp of butter, add 3tbsp of flour, fry till the flour reaches a light brown color. Gradually add a quarter cup of stock while stirring, add half a cup of beer and simmer till thick. Pour in a few tablespoons of honey. Season with salt and cracked pepper.

Marinade

Beer can be used to marinate any meat, just mix in some herbs and spices for flavoring, some salt and oil and marinate it for a good couple of hours or even overnight. The brewskie will give a little twist in flavor to the meat.

Drunken Chicken or Beercan Chicken can be made with beer. Though not marinated with beer, it still is drenched with it. Just marinate your chicken with salt, oil, spices and herbs. Stuff an open beer can into the chicken’s rear and roast it in a closed grill.

Soup

Cheesy beer soups are very hearty. Full of flavor, served warm with a chunk of rustic bread, yum.

You fry an onion, leek and celery and add a cup broth to it. Mix in a cup of milk and a pint of beer, simmer. Chuck in a generous helping of some strong cheddar cheese, about 2 cups grated. You may add some mustard, garlic or herbs. Get yourself a loaf of bread. Garnish with crisp diced bacon, and you’ve made the manliest soup ever.

It is important that you pick the right brew to use while cooking. You don’t want the beer to be overpowering and overly bitter in your dish. Go for a light lager rather than a dark ale. Depending on the beer’s style, adjust it’s quantity in the recipe. It’s your choice, pick your favorite beer and that one should be your winner.

“When people of the ancient world realised they could make bread and beer from grain, they stopped roaming and settled down to cultivate cereals in recognisable communities.”  [Roger Protz, 2004. “The Complete Guide to World Beer“] Bread and beer were a spark to something new. People realized they could make something out of grains, ferment and cook. There now would be a whole new verity of items on the menu and beer to wash it all down.  History tells us that Beer has helped ancient civilizations develop and grow, and till today, it still keeps us going.

The post Three Cheers For Beer & Beer Recipes! appeared first on FactoryTwoFour.

The typical chai vendor or ‘chaiwalla’ serves the tea in small glass tumblers. Half-cut chai is an option when you are sharing a chai with someone. You split one cup of chai into two, and you’ve got a half-cut chai. A popular and very strange way of drinking chai in India is by serving it in a cup on a saucer. The hot chai is then poured by the drinker into the saucer and slurped down. This way of drinking chai is indeed strange but very clever. The hot chai cools faster in the saucer due to its wide surface area, now just try that with your earl gray!

If you are making some masala chai at home, it is important to keep all the elements balanced. There is no need to buy instant mixes or masala tea bags, the cheapest black tea leaves available will do. You must select your own spices according to your taste and preference, some of the best chais are flavored with just crushed ginger and cardamom. Keep it simple, you don’t want to overdo it.

Now to make your cup of chai, take half a cup of water(or less depending how milky you want it). Put it in a saucepan and add the crushed spices, bring it to a boil. Now add your tea leaves, how much depends on how strong you want it. Keep it boiling and add a half cup of milk(or more). Then give it a solid dose of sugar – a good couple of teaspoons. Don’t stop there! Keep it boiling, to give it some more strength. The longer the stronger!

You will have to experiment to get your chai precisely to your liking, play with the spices, adjust the boiling time. A good chai should have balance & harmony between the bitterness from the tea, sweetness from the sugar, the soothing milk and the hit from the spices. Nothing dominant or too overpowering.

The world has started using chai in cookies, puddings, ice cream and even serving desserts with a chai tea foam.The introduction of tea was one of the biggest boons left by the British Empire and India made it its own. Selling the best tea leaves in the world, it also gives us the best masala chai. Chai, as it travelled, has evolved from the strong ‘kadak’ masala chai in India to the lighter chai tea ‘lattes’ in the west. Tea time is very important to the Indian culture, anytime is chai time! So get that pot boiling and drink it the Indian way, with a slurp. You can never have enough chai breaks in a day!

The post The Humble Masala Chai appeared first on FactoryTwoFour.

Let me introduce you to the ancient Chinese technique of Velveting Meat. It effects the texture and tenderness of the meat of your choice, whether you boil, deep or stir fry it. It requires very basic ingredients and needs some marinating time. Say you are making a stir fry, you are going to want strips of meat, around ¹/₂ – ¹/₃ an inch thick and an inch long . To velvet a bowl full of meat you are going to need:

• 2 egg whites
• 2 tbs sake(rice wine)
• 2 tbs cornstarch (cornflower)
• 1 tsp sugar
• ¹/₂ tsp salt

If you don’t have the  sake, you may substitute it with red wine vinegar or any regular vinegar. Soya or Soy sauce may be added, but it is rarely used in the velveting mix. Now with all the ingredients, proceed to make a smooth batter. However, do not beat too much air into it. Coat your meat with the batter, plastic wrap it, and leave it to rest in your fridge for an hour. Feel free to give an occasional mix .

For the next essential step in velveting meat, you have two options. You have to shock the meat, either in boiling water or by deep frying it. This is done to seal the meat and keep in the juices and to protect the protein within. Basically, to keep it tender and moist.
To start this step, shake any excess batter off the meat – your meat should be quite slimy. Now slip it into the hot oil or boiling water. Do not let it brown! It must not cook. Leave it be for about 30 sec, before straining it out or removing it with a slotted spoon. Let your (now velveted meat) dry on a paper towel. Your meat is still raw inside, but it’s ready for cooking your main dish.

A branch to velveting is soaking your meat in a bi-carb soda and water solution. For this method, mix a tablespoon of soda bicarbonate to 50ml of water and stir. Marinate your meat in the solution for about 1 hour, then pass through cold water to wash off the soda from the meat. Proceed to cook. This method of velveting primarily contributes only to the tenderness, and doesn’t really effect the taste and texture of the meat. Be warned, this method also increases the level of sodium in the meat, so if health is a concern use the former method.

Now you’ve got your meat right to make some sexy Chinese. Get your vegetables cut, noodles cooked al dente, heat up the wok and get ready to make the perfect stir fry. Always remember, don’t overcook the meat and keep those veggies tender…

The post How to Velvet Your Meat appeared first on FactoryTwoFour.

It must be taken for as a pudding, although it is prepared in the same way as a regular omelette. The cookbook, Belgian Cuisine, describes Rum Omelettes as, ”a simple dish, much liked by gentlemen”.

You will enjoy this classy dessert and get to practice the impressive skill of flambéing…

Rum Omelettes:
Eggs 3
Milk 2tbs
Salt 1/2 tsp
Caster Sugar 2tbs + 1tbs
Rum 15ml + 20ml
Butter 2tbsp

Whisk together the eggs, milk, salt, 2tbs sugar and 15ml of the Rum. Beat till the sugar dissolves, the more you beat, the lighter and fluffier your omelette gets.

Melt the butter in a preferably non-stick pan. Pour in the egg mixture and evenly spread around the pan, cook over a medium-low flame. Jiggle and shake the pan, side to side, to prevent the omelette from sticking.

When the omelette is cooked, and just a tiny bit slimy on the top, fold the omelette over. Now be quick, sprinkle the omelette over with the tablespoon of caster sugar. Turn your heat up to high and pour the rum over the omelette and some onto the pan so that it splutters. Let the flame from your range ignite the spluttering rum. Let it flambé and immediately put it in your plate whilst it is still alight.

If you possess an electric cooking range, use a flame torch, match or lighter to ignite the rum. Heating the rum beforehand will make it easier.

The post Time to Learn the Omelet Flambé appeared first on FactoryTwoFour.