"Cooking demo; fish marinades" by Food Forum

Cooking demonstration

Noah Sheetz, executive chef at the executive mansion, will be offering cooking demonstrations at the Watervliet Farmers Market at 3 p.m. on Tuesday, July 22. Sheetz, a chef who’s passionate about local food, will be cooking with products and produce from the markets’ farmers and will provide samples throughout his presentation.

The Watervliet Farmers’ Market is located at the corners of 2nd Ave. and 13th St. in Watervliet.

In the event of rain, the demonstration will move to the inside of the Dome Building, located at the same site.

Fish marinades

Marinades are commonly used with seafood because they enrich the flesh, helping to retain its moisture during cooking over the intense heat of a charcoal fire, or during frying or baking. At the same time, marinades add lots of flavor.

Marinade recipes can include so many different ingredients, ranging from coconut milk and citrus juices to herbs, wine, curry powder and even crushed raspberries. The addition of oil or melted butter helps conserve the moisture and succulence of the fish as it cooks.

In general, any marinade should include an acid ingredient (wine, citrus juice, yogurt, vinegar, spirits), a fatty ingredient (oil, butter, coconut milk) and flavorings (spices, herbs, fruit, garlic, mustard).

Knowing your eggs

Having eggs your way means knowing your scrambled from your shirred. Here are some common egg preparations and terminology:

— Fried eggs are pan-fried, usually in oil or butter, until the whites are solid. The yolk generally is left intact and can be cooked or runny.

— Hard-boiled eggs have been cooked in the shell until both the whites and yolks are solid.

— Frittatas are Italian omelets in which the eggs are mixed with the fillings, rather than folded around them. Often finished under the broiler.

— Omelets are beaten eggs that have been cooked flat, then folded around a filling, such as cheese or meats.

— Poached eggs are cooked in water just below the boiling point. Salt and vinegar often are added to the water.

— Scrambled eggs are beaten, sometimes with water, milk or cream, then slowly stirred during cooking in a skillet.

— Shirred eggs (pronounced sherd) are baked in a small cup or bowl, covered with cream or milk and sometimes breadcrumbs.

— Soft-boiled eggs are cooked in the shell until the white is solid, but the yolk is soft or runny.

Reader feedback is always welcome. Add your comments below or write to Gazette reporter Elysia Nest at nest@dailygazette.com