Illinois Extension Offers Evening Cooking Course in Benton
The University of Illinois Extension office in Benton will host an adult basic cooking course starting at 5:30 p.m on Tuesday April 13. Four sessions total two to three hours each cost 20 dollars per person and cover meats vegetables breads and desserts. Space is limited to 10 participants and a phone number 618 439 3178 is provided for registration and accommodations.
MENTIONED IN THIS ARTICLE
University of Illinois Extension Office
Benton
Egg Trivia and Shell Facts for Easter Time
Ahen requires 24 to 26 hours to produce an egg and restarts after thirty minutes. Eggs have up to 17 000 pores allowing absorption of flavors and odors. Storing eggs in cartons keeps them fresh. Eggs age faster at room temperature than in the fridge. White shell eggs come from hens with white feathers and ear lobes while brown shells come from red feathered hens.
Egg spinning and spring equinox myths in common lore
The text notes that to tell if an egg is raw or hard cooked, spin it. a smooth spin indicates a hard cooked egg while a wobble means raw. It also suggests salt for easy cleanup if dropped. It mentions the vernal equinox around March 21 as a claimed cause for standing an egg on its end, though success may be due to egg variation. It ends with a teaser about Coming Up Retirement and MONEY.
The Origins of French Toast From Lost Bread to Lenten Brunch
The story traces French toast from thrifty kitchen use of stale French bread to the New Orleans term pain perdu meaning lost bread. It notes the English version named poor knights of Windsor and observes many cultures create a toast from stale bread with milk and eggs, with the simple recipe remaining most common today.
MENTIONED IN THIS ARTICLE
Baton Rouge
New Orleans
New Food Lover’s Companion
Sharon Tyler Herbst
Tips for Perfect French Toast
Use firm dense bread and leftovers to avoid waste. Slice French bread about 1 inch thick and soak in egg milk for 30 minutes to overnight. Fry in a light coating of butter over medium heat to form a crust. Hold in warm oven to keep crust crisp and avoid sogginess. Freeze leftovers but reheated toast loses crusty texture.
Passover at Abigael's Museum Cafe in Manhattan
Abigael's Museum Cafe in the Museum of Jewish Heritage unveils Passover dishes using fresh herbs and fruit. Jeff Nathan, host of New Jewish Cuisine, offers two featured recipes Banana Cake with Strawberry Marsala Compote and a fresh fruit dressed cake, serving kosher lunches to visitors and locals.
MENTIONED IN THIS ARTICLE
New York
Abigael’s
Museum of Jewish Heritage
Manhattan
Jeff Nathan
Financial
New Memorial Garden
Andy Goldsworthy
Nathan
Broadway
Cedarhurst
Long Island
Crown
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