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from the Farm Kitchen


EGG 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 stores.



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 
grease and run it all over skillet, inside and out. 

Preheat oven to 350 degrees. Place skillet in the oven upside 
down with a cookie sheet on rack below to catch drippings. 
Bake for one hour, then turn oven off and let the pan remain 
inside until oven cools. 

Re-season soon after cooking beans or any acidic foods such as 
tomatoes. 

Wash immediately after use, while still hot. Never wash the 
skillet in soap or dishwashing detergent. Use boiling water and 
bristle brush to clean. Do not store food in skillet. 

After washing skillet, warm in over or heat on a burner to 
completely dry up any moisture. 



SEAFOOD GRILLING TIPS 

For seafood done to perfection, follow these simple grilling 
tips: 

> For direct grilling choose any firm species of fish, at 
least one-inch thick, such as salmon or halibut. 

> For more delicate fish, such as cod and pollock, use a 
hinged basket or aluminum foil (lightly oiled and with small 
holes punched to allow steam to escape). 

> Rub the grill with a cut raw potato before placing fish on 
the grill; the starch keeps the fish from sticking. 

> Prepare grill ahead of time; seafood should be grilled 
over medium-hot coals. 

> Grill fish for approximately 10 minutes per one inch of 
thickness; turn fish halfway through estimated cooking time. 

> Baste fish with flavored butter or marinade frequently 
during cooking. 

> Bottled salad dressings work great as marinades, but avoid 
over-marinating fish. Marinades with a high-acid content will 
begin to "cook" fish and eventually toughen it. 

> Check fish often and remove from the grill when fish is no 
longer translucent in the center. The fish is done when the 
flesh easily flakes with a fork and is tender and opaque. Be 
careful not to overcook. 

> To further enhance the flavor of grilled seafood, try using 
one or more of the following herbs and spices in marinades, 
rubs and bastes: dill weed, tarragon, allspice, basil, 
horseradish, nutmeg, chives, garlic, lemon or lime juice, white 
wine, tarragon vinegar. 
 


Country Egg, City Egg 
Gayle Pirie and John Clark. 
Artisan, 2000.

Visit the Book Stall for our review of this cookbook.


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