from the Farm Kitchen
COLOR, SIZE AND GRADING
Are white eggs better than brown eggs?
No. "Egg color is a distinction not of quality, but of chicken variety," according to chefs Gayle Pirie and John Clark, authors of Country Egg, City Egg.
Brown eggs are produced by reddish-brown hens and white eggs by white hens. The older the hen, the larger the eggs it lays. Large Grade AA eggs are produced by hens at least a year old.
Eggs are graded on the thickness of their
egg white. Grade A eggs have slightly thinner egg whites than Grade AA.
Grade B are substandard in egg white thickness and rarely found in grocery
SEASONING A CAST IRON SKILLET
Cast iron skillets ought to be re-seasoned at least once a year.
To begin, wash the skillet, making sure
to rinse and dry. Melt bacon
Preheat oven to 350 degrees. Place skillet
in the oven upside
Re-season soon after cooking beans or any
acidic foods such as
Wash immediately after use, while still
hot. Never wash the
After washing skillet, warm in over or
heat on a burner to
SEAFOOD GRILLING TIPS
For seafood done to perfection, follow
these simple grilling
> For direct grilling choose any firm species
of fish, at
> For more delicate fish, such as cod and
pollock, use a
> Rub the grill with a cut raw potato before
placing fish on
> Prepare grill ahead of time; seafood
should be grilled
> Grill fish for approximately 10 minutes
per one inch of
> Baste fish with flavored butter or marinade
> Bottled salad dressings work great as
marinades, but avoid
> Check fish often and remove from the
grill when fish is no
> To further enhance the flavor of grilled
seafood, try using
Country Egg, City Egg
Gayle Pirie and John Clark.
Visit the Book Stall for our review of this cookbook.
Farmer's Market Online.
Copyright © 2000 Outrider. All rights reserved.
Information in this document is subject to change without notice.
Other products and companies referred to herein are trademarks or registered trademarks of their respective companies or mark holders.