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Loaf Pan Frittata | Baked Italian Omelet | Food Wishes
AI摘要
约翰大厨分享了一种面包模弗里塔塔技法——比传统平底锅方法更简单、更安全的意式烤蛋饼制作方式。学习者将积累鸡蛋烹饪和烘焙相关词汇,如'frittata(弗里塔塔)'、'whisk(搅打)'、'wilt(炒软)'、'unmold(脱模)'、'parchment paper(烘焙纸)'和'skewer test(竹签测试)'。大厨坦诚讨论了一个失误及其解决方法,也能学到厨房安全用语和问题解决表达。
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Hello, this is Chef John from foodwishes.com with loaf pan fittata.
That's right. I'm going to show you a great alternative method for making fittata, which I think is easier, safer, and possibly even better looking, especially if you're a fan of rectangles. And who isn't? And to get started, if we're going to use greens in our frittata, which I always think we should, we will add those to a skillet set over mediumigh heat in which we have a little bit of olive oil.
And while I'm using spinach, this will work the same
whether you're doing Swiss chard or kale or mustard greens or dandelion, all of which would be fabulous in this. And what we'll do is move and toss that around until it just barely wilts, which should only take like a minute. And once that happens, we'll transfer that into a strainer where we will let it sit and drain.
And then, you know, as soon as this is cool enough to handle, we'll squeeze out the excess moisture using some paper towels or a kitchen towel, at
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