"Isaac Wingfield" > wrote in message
...
> In article > ,
> "Peter Aitken" > wrote:
>
> > "Isaac Wingfield" > wrote in message
> > ...
> > > In article . com>,
> > > wrote:
> > >
> > > > I got myself a pan at a local restaurant supply store for eleven
bucks.
> > > > Still working on equalling Waffle House quality, but I'm getting
> > > > there. For my latest attempt I tried seasoning the pan with extra
> > > > light olive oil instead of crisco. That seemed to do MUCH better.
> > > > There are a couple of other things I intend to try. I saw somewhere
> > > > that one of the French secrets to Omelets is tiny pieces of butter
in
> > > > the Omelet batter. I've also heard of putting a little cornstarch
in
> > > > the batter for an emulsifier.
> > > >
> > >
> > > Add about one tablespoon of cold water per egg when you beat them up.
Do
> > > not use milk; it toughens the omelette.
> > >
> > > Isaac
> >
> > False - milk gives better results than water. See
> > www.pgacon.com/kitchenmyths.htm
>
> Well, that site and Michael Field disagree -- and I know which one I'd
> give credence to.
>
> Isaac

There's always the drastic step of trying both and seeing for yourself as I
have done.

--
Peter Aitken

Remove the crap from my email address before using.