How does the resulting exterior texture and color typically differ in an omelette prepared using the American-style Half-Fold method?
Answer
A slightly firmer, more golden exterior.
The Half-Fold technique, often associated with American cooking styles, allows for slightly more assertive initial heat and a different folding motion compared to the classic French roll. Because the heat application can be a bit stronger initially to build a solid base, and because the folding process results in a semi-circle rather than a tight roll, this method generally produces an exterior that is firmer in texture and displays a slight golden coloration rather than the completely pale, buttery sheen sought in the French preparation.
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