(anime music)
(speaking foreign language)
- Hey, everybody.
Welcome back to another episode of anime with Alvin.
For this week, we're going to be taking a look at the
jiggly souffle omelet from food wars. All right.
So the first thing I got to do is actually make the tomato
sauce for the garnish.
So I'm cutting all these crosshatches into these tomatoes,
which helps the skin come off when you put them
in hot water.
After they've been in hot water about a minute or so,
they can just come out and you can see the skin is already
starting to come off. After the tomatoes have been boiled,
they're going into an ice bath and I'm making what is called
the tomato tornado.
Now you might be asking, Alvin what's a tomato tornado?
And I'm going to say, it helps peel the skin off quite nice.
It's very satisfying. And I think you should try it.
Now that the tomatoes have been peeled,
just cutting these up in tomato chunks.
The next step is going to be to mince a clove of garlic.
Now I like to use this trick a culinary school friend
taught me, where you scrape the garlic with a knife
against the side of a board makes this kind of paste
that's really nice that you don't have to be too good at
knife skills to do.
I'm just frying the paste in some neutral oil,
and then adding the tomatoes.
I just added some chicken stock powder.
And now I'm going to add a splash of red wine.
The sauce is simple and the sauce is done.
So, this sauce is going to sit to the side.
And now to finally tackle the eggs.
So, I'm separating eggs into egg whites
and egg yolks. Stop doing that. Why are you doing that?
Stop. And into the egg yolks, a splash of cream.
And then it's going to mix them with a hand mixer until they
aren't. Beating the egg yolks until they are fluffy
and beating the egg whites until they reach soft peaks.
And this is called a sacrifice.
We are sacrificing the egg whites to the yolks, so that when
we fold them back together, it doesn't deflate
the whole thing.
You know, sometimes in life you gotta make a couple
of sacrifices to get what you want and making a souffle
omelet, just no different. Now this is the tricky part.
It needs to be cooked immediately. So in a pan over medium,
low heat, I'm melting some butter, waiting for it to sizzle,
and then pouring in the egg mixture all at once.
Then it gets covered with a lid and steams for about five
minutes so the bottom can get nice and crispy and the top
stays fluffy.
I want to show you why it was so important that we separated
those eggs. So this is the same exact recipe,
same exact measurements, but the eggs, I'm whisking
these together instead of separately and well, yeah.
This ain't it chief. Like come on, this is
supposed to be a jiggly omelet. Where's the jiggle?
This omelet is flacid. There's no balance.
There is no side to side oscillation.
Dude, what is going on?
Now this is what it's actually supposed to look like.
Slowly, slowly. There we go.
Now this is a jiggly omelet. Let me show you.
After putting on the garnish of the tomato sauce right down
the top, like Soma does, we're going to finish this
with some freshly chopped parsley
and yeah, that's a jiggly omelet.
So after some salt and some pepper,
I can finally take a bite. It's so good.
It's so light. It's so creamy.
It's so fluffy. It's like eating a cloud of eggs.
It's incredible. It's like, I can feel my clothes- uh.
Nope. They're staying on.
That's not going to happen because that would get us
demonetized and well, we can't have that.
So I'm going to eat this off screen where my clothes can
explode in peace.
This is now the clean cloth club.
(slow pop music)