instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape.I've also ordered French omelettes from menus before and they weren't pinched in at the ends.Is there a classic shape, or is a French omelette just one that is not set as much with no browning?
answer:
What shape is a French omelette and how is it achieved?


question:
When I see tuna steaks, seared rare, on restaurant menus it's almost always Ahi tuna specifically. What's special about Ahi with this preparation method? Does it have different cooking properties from other kinds of tuna steak, like Yellowfin? Or is it an economic matter?I ask partly out of curiosity and partly because I'd like to make this myself, so want to know if I should be preferring Ahi to other tunas that are sometimes at the fish market.
answer:
What's special about ahi tuna?


question:
I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "cooking". So, that is one unproven benefit I know of.I am also interested in taste differences. If it tastes about the same I would much rather not spend all that time making a vinaigrette. The consistency of the liquid would obviously be different - does that give a different mouthfeel perhaps?Any experienced salad makers here with some insights?
answer:

Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?