Chef's Kitchen

Wayne has worked in just about every kitchen job imaginable—dishwasher, prep cook, expeditor, line supervisor, food production manager, cook, banquet chef, executive chef. He's lived, worked and traveled all over the world; had special training in the foods of Spain from the Culinary Insititue of America—Greystone in Napa; and cooked at the James Beard House in New York. He's also taught a cooking class at New York's French Culinary Insitute. He is an incredibly giving guy also, donating time and food to many causes, including Cooking with Class, a Seattle DINING!-sponsored event held each September.

Brining is a great way to add flavor and moistness to chicken, pork, fish and shrimp. There are many different recipes for brining. Some have sugar (which helps in the caramelizing and browning); some have a more concentrated amount of salt and brine for shorter periods. For those worried about cooking food long enough to ensure it's completely done, the brine is your friend. It keeps more of the juices in, since proteins have bonded tightly together. So go ahead and brine tonight, I bet you won't go back to the old way of cooking again!

To brine, you simply mix salt and water (and maybe some sugar depending on what you're cooking) completely and allow the food to absorb the brine.

Andaluca
407 Olive Way
Seattle, Washington 98101
206-382-6999

www.andaluca.com

February 2007