Secret to not brown omelettes??
According to Wikipedia, the Maillard reaction (browning of foods)
starts to take place from 284 °F to 329 °F. So a pan temperature below that should prevent it. An infrared thermometer would be helpful to check the pan temperature.
Maillard reaction
http://en.wikipedia.org/wiki/Maillard_reaction Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude