Rubs are of two kinds: dry and wet. Dry rubs are usually a blend of flavours that enhance the flavour of the meat rather than overpower it. Using coarse salt helps give dry rubs texture. Dry herbs and spices, powdered mustard, onion flakes, garlic or ginger powder, raw sugar, ground roasted nuts and seeds can be used to make a dry rub. The upside is that it keeps well for a few months, after which it may lose its flavour. it’s good to start simple — make a batch of pasta spice with Italian herbs, crushed red pepper, garlic flakes and Kosher salt and gradually work your way to Hot Cajun spice mix, Jamaican Jerk seasoning, Korean rub or Moroccan spice mix. Once the rub is ready, score the meat or fish and massage it in. Keeping it refrigerated overnight or at least for a few hours’ helps the flavours sink in. Adding a liquid to the dry rub turns it into a wet rub or paste, which can be easier to slather. You could also try using a favourite sauce, fruit juice, soda, wine, oil or even a few generous slugs of brewski! - Care of Rakhi Bhandari who writes for some Indian Blog
Posted on: Mon, 10 Jun 2013 20:58:25 +0000
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