ing Cook Frere Corner Tips To Help You Don’t Cook Without It: An Executive Chef’s Advice for Amateur Cooks by Larry Piaskowy (NAPSA)—Over the years I’ve noticed an interesting parallel between the two things I enjoy most—my friends and food And it’s this: the thing that matters most is what’s inside With friends that statement is obvious But I’m always surprised at how many people try to cut corners with food ingredients and expect great dishes You don’t need to be a profes- sional chef to prepare incredible food—I promise The right ingredients makeall the difference So regardless of whether I’m cooking for four hundred people at my restaurant or four of my closest friends at home, I am fanatical about ingredients Is it fresh? Does it add texture? Does it have a clean, crisp, distinct flavor? Does it overpower or enhance? Does it add to the presentation? So with that let me introduce you to the one ingredient I think every amateur chef should have in his or her kitchen pantry: koshersalt Kosher salt has long been a secret of restaurant chefs because of its ability to add wonderful fla- vor, keep the dish moist and add beautiful presentation to meals of all sizes I use Morton KosherSalt in my kitchen—both at Indigo Restaurant in San Francisco and at home—because I love itscrisp, clean flavor So if you haven’t tried kosher salt at home, now is the time To help you along Id like to pass on two of my favorite recipes for entertaining friends This is a brine that I use to prepare pork or chicken—the result will blow you away Rememberit’s all about the ingredients Larry’s “Lock in the Love” Salt Brine This brine will help impart moisture and flavor to pork or poultry that is roasted—or better yet—grilled Prepare brine at least 48 hours prior to your meal The meat of choice must be soaked completely submergedfor 24 hours 6 quarts of water 1% cups brown sugar 1 cup Morton KosherSalt 5 bay leaves 3 tablespoonseach of: whole coriander seed, crushed chili flakes, black peppercorns, fennel seed, and mustard seed 1 bunch fresh thyme 10 cloves garlic Combineall the ingredients and bring to a boil Once done, chill thoroughly Once chilled sub- merge the meat and soak for 24 hours Remove the meat and pre- pare as you choose—either roasted or grilled Your meat will retain its moisture and haveincredible flavor throughout Enjoy! To access more KosherSalt recipes please go to morton saltcom e Larry Piaskowy is the Execu- tive Chef of Indigo Restaurant in San Francisco
