Bushwalk Australia

Seems like a lot of people figure that the Jetboil Sol is good for just one thing: Boiling water. Based on my earlier experience (See Cooking Report #1), I was pretty sure the Jetboil Sol could do more.

So, I thought I'd give it a try.


Please join me as a I attempt eggs à la Jetboil in The Jetboil Sol -- Cooking Report #2

HJ
Adventures In Stoving

So Jim, you don't do any stirring or movement of the mixture in the pan? I've not seen them done that way before.

We call them Omlettes here (well, I do, anyway) Maybe an Omelet is a different method?

photohiker wrote:So Jim, you don't do any stirring or movement of the mixture in the pan? I've not seen them done that way before.

We call them Omlettes here (well, I do, anyway) Maybe an Omelet is a different method?

Jim calls it an omelette on his blog?

Strider wrote:

photohiker wrote:So Jim, you don't do any stirring or movement of the mixture in the pan? I've not seen them done that way before.

We call them Omlettes here (well, I do, anyway) Maybe an Omelet is a different method?

Jim calls it an omelette on his blog?

Hiking Jim wrote:And the taste? Excellent. Every bit as good as an omelet cooked at home.

Could be just spelling, you've introduced a third variation. They all get hits on Google.

I'm interested in the method, not so much the spelling...

photohiker wrote:So Jim, you don't do any stirring or movement of the mixture in the pan? I've not seen them done that way before.

We call them Omlettes here (well, I do, anyway) Maybe an Omelet is a different method?

Omelette or omelet, both are considered acceptable spellings although I think omelette is actually more common. I guess I was just being lazy. My spell checker doesn't care either way.

No stirring, flipping, or movement. You pour in the eggs, add the ingredients, and let it cook. That's why flame control is so important. An omelette lives or dies by the correct amount of heat. Too low, and you won't get the nice, fluffy consistency that people like so much. Too high and you've got a dry (or burnt) piece of shoe leather-like material, not a meal.

One trick is to add a little water or better still milk. The water or milk will boil, sending steam through the omelette, fluffing things nicely. You want the eggs to bubble. Cooking with butter also helps. Maybe I'll make a video one of these days. They're a bit more work that fried or scrambled eggs, but the taste. Ah, now that's worth the work.

I rather like omelettes if you couldn't tell. They're a very tasty trail treat, as evidenced here by an Adventures In Stoving taste test team member.



HJ

hikin_jim wrote:No stirring, flipping, or movement. You pour in the eggs, add the ingredients, and let it cook. That's why flame control is so important. An omelette lives or dies by the correct amount of heat.

Thanks Jim, I'll have to try that method out, looks way better for trips away from the kitchen.

I use the first method in this video: (there is a lot of cooking on youtube, isn't there?)

photohiker wrote:

hikin_jim wrote:No stirring, flipping, or movement. You pour in the eggs, add the ingredients, and let it cook. That's why flame control is so important. An omelette lives or dies by the correct amount of heat.

Thanks Jim, I'll have to try that method out, looks way better for trips away from the kitchen.

I use the first method in this video: (there is a lot of cooking on youtube, isn't there?)

Interesting. I just add everything and let it cook. The amount of flame and the quality of the pan does the cooking. That's just the way I've always done it. Seems to work if you strike the right balance with the flame.

HJ

Hi

Good work on developing up a menu. A decent frypan can expand the cooking options. Looks like yours might be the MSR Black-lite one? I have been hunting high and low for a decent one that can handle the concentrated flame of the Jetboil but not be too heavy. Best weight I have come up with is a Fry/Bake one at around 200 grams but does need a set of grippers which adds to the weight.

Would be great if there was one that had a variable thickness base (thick in the centre and becomes thinner towards the walls with very thin walls. I have tried anti scorching devices but found that the weight is better invested in the frypan itself. As for thin titanium frypan/lid of the likes of Snowpeak. Sounded like a good idea at the time but did not work.

The best I have come across in the weight not an issue category is the GSI frypan with a folding handle. On the lighter options the Frybake on works ok. MSR Black-lite has the non stick coating that does not stick to the fry pan so flakes off. Rather concerned what this might do to you.

Anyway best of luck developing up a menu that does not involved the Paul Hogan approach to survival food. The Jetboil has excellent flame control so with care you can get good results.

Cheers

My pan is indeed the MSR Blacklite. I haven't had any problems with the non-stick coating flaking off. I have had some scratches from the pot grippers, but that's hardly surprising.

So far, it's two thumbs up for the Blacklite.

HJ

In my earlier cooking reports, I did some fancier cooking (omelettes) -- see Cooking Report #1 and Cooking Report #2 -- but I didn't use the Jetboil Sol's "cup." I used a nice MSR Blacklite fry pan.

But, what about the Jetboil Sol's cup? Is it only good for boiling water? Or can it do a little more?

I thought I'd find out.


Please join me for Aluminum JetBoil Sol -- Cooking in the Cup as I try the aluminum Jetboil Sol's cup out on a hopefully representative trail type meal.

HJ

And just to establish that the Jetboil Sol I tested on wasn't some kind of a fluke, I prepared two omelettes side by side on two different Jetboil Sols. Turned out fairly well, actually.


Documented here in Trail Report #2/Cooking Report #4

HJ

To make a proper omelette the egg whites should be beaten until stiff and then the yolks carefully folded in (with extras like cheese and herbs) immediately before cooking.

Hmmmm, I haven't had an omelette for ages. Wonder if the chooks have been busy . . .

This is the business https://vimeo.com/20148626
I made this video and ate 3 of them, the BEST ever

stepbystep wrote:This is the business https://vimeo.com/20148626
I made this video and ate 3 of them, the BEST ever

Omelletes look good. This is the basically the same method I use, similar results - haven't tried zucchini though. Also use a smaller pan, 2 eggs is enough.

That video was 'made' a year ago. When you've finished with your time machine, can I borrow it?

photohiker wrote:

stepbystep wrote:This is the business https://vimeo.com/20148626
I made this video and ate 3 of them, the BEST ever

Omelletes look good. This is the basically the same method I use, similar results - haven't tried zucchini though. Also use a smaller pan, 2 eggs is enough.

That video was 'made' a year ago. When you've finished with your time machine, can I borrow it?

Que? Do I need to make a new video in order to make a comment about an omelette? Vimeo is my time machine....

After a year, the eggs won't be very fresh.

stepbystep wrote:Que? Do I need to make a new video in order to make a comment about an omelette? Vimeo is my time machine....

No, you don't, I clearly misunderstood your meaning. Nice video, well done.

photohiker wrote:

stepbystep wrote:Que? Do I need to make a new video in order to make a comment about an omelette? Vimeo is my time machine....

No, you don't, I clearly misunderstood your meaning. Nice video, well done.

All good Try the tomato soup as well if you like good food https://vimeo.com/28443283 Stunning!

north-north-west wrote:To make a proper omelette the egg whites should be beaten until stiff and then the yolks carefully folded in...

Yipes. That sounds like work. I just beat everything thoroughly until it's as uniform a mix as I can make it. Tastes pretty darned good.

The heat setting at which they are cooked seems to make a big difference. You want to give it a good amount of heat because you want the eggs to bubble; that's what gives them their fluffy texture. Too low, and you've got a flat omelette which while edible is a bit boring. Too high though, and you can get a very tough, dry omelette. Cooking in a non-stick aluminum pan is fairly forgiving. Cooking in an uncoated aluminum pan does work, but things stick. Cooking in a Ti pan while it can be done is a bit trickier in my experience. Ti likes to burn things.

HJ

stepbystep wrote:This is the business https://vimeo.com/20148626
I made this video and ate 3 of them, the BEST ever

Good video. It looks like an excellent omelette. I never drag the edges in, though. I just set the flame, and let everything cook. Works pretty well. I make rather thick omelettes though. Quite a bit more egg. I'll make a 4 egg omelette in a 13cm diameter pan. That's a pretty thick omelette; very different than the one in the video.

HJ