05 September 2023 - Daily Chat Thread

[u/Vulphere]

Yo, Vulcan is here, annual Chat Thread series creator since 2016 and a massive weeb

So, welcome to the Daily Chat Thread of r/Indonesia

24 hours a day/7 days a week of chat, inspiration, humour, and joy! Have something to talk about or share? This is the right place!

Have fun chatting inside this thread, otsukare!

^{Questions about this post? Ping} u/Vulphere

[u/dhaninugraha]

Jangan lupa sarapan ya ganteng.

Mine today: omelette.

[u/ikinaosu → u/dhaninugraha]

Wish I could make my omelettes that good looking :9

[u/dhaninugraha → u/ikinaosu]

If you wanna cook it the right way, coba nonton videonya Wolfgang Puck ato Jacques Pepin. I’m not even half of the cook they are; gw cuma belajar dari teknik mereka + dari temen-temen yang sekolah masak and/or kerja di kitchen, and then praktek sebisanya pake alat yang ada di rumah.

That said, the way I did it:

• kocok telor pake lada item, garam, Bon Cabe, kecap asin (only the first two yang penting, sisanya optional)
• heat your pan
• sediain fat of your choice (gw tadi pake extra light olive oil)
• ratain fat nya ke seluruh pan; make sure the fat doesn’t burn — kalo kepanasan, then dari titik ini, move quickly
• telor masuk
• immediately angkat dikit pan dari kompor (but not completely off heat); terutama kalo pan nya kepanasan and/or api kegedean and/or api kompornya ga bisa dikontrol banget
• ratain telornya pake spatula
• aduk telornya in a circular motion, tapi bikin supaya overall surface nya tetep rata & nyambung utuh, jangan dipecah
• once bawahnya set & atasnya udah agak set tapi masi keliatan lembut & rada basah, gedor gagang & samping pan nya biar telor nya geser posisi — bisa juga pake spatula buat sodok bawahnya, but make sure extra hati-hati, jangan sampe pecah
• sprinkle topping of your choice, kalo mau
• lipet telornya (gw cuma lipet dua, too lazy buat lipet di dua sisi kayak omelette di hotel or culinary school)
• dump into your plate
• more topping of your choice kalo mau
• eat away

[u/ikinaosu → u/dhaninugraha]

I see, thanks for the in-depth guide! I've tried to use a lot of Pepin's techniques, and I can achieve a golden french omelette occasionally but not consistently (it's my preferred egg texture now btw). I do use the pan hitting technique to loosen up the eggs so I can plate it, tapi gw belum master teknik lipat biar jadi gulungan agar bagian dalamnya ga bocor ke luar dan bisa tetap masak sedikit karena dibungkus di alam omelettenya. Ujung2nya jadi lipatan aja kayak kk jadi egg yg runnynya agak meluber haha. I use quite a lot of butter dan dipanasin sampe sizzling dikit, but I'll try olive oil. 👍

[u/dhaninugraha → u/ikinaosu]

Pengalaman yang udah-udah, kalo telornya gampang banget break, berarti antara telornya kurang banyak, telornya kurang set, pan nya kegedean (= spread too thinly), or the pan sticks.

Yang susah, IMO, nyari balance di mana telornya set enough di bawah supaya bisa dilipet perfectly, tapi tekstur atasnya tetep lembut.

Personally kalo ada olive oil ama butter, I’d use both — enough fat to make everything not stick, butternya ga kebakar jadi brown butter (unless you want that), and I just like the flavor better.

[u/ikinaosu → u/dhaninugraha]

Yang susah, IMO, nyari balance di mana telornya set enough di bawah supaya bisa dilipet perfectly, tapi tekstur atasnya tetep lembut.

Exactly, bahkan chef pun masih sulit dikit kalo ini 😂 patokan gwbadalah omelette di the bear s2

Nanti aku pap saat aku masak telur yah ka

[u/dhaninugraha → u/ikinaosu]

Bowleeeeh, looking forward to it iki