Go ahead, rub it in!
Marinades and rubs are often a cook’s best-kept secret. They add a great deal of flavour and often tenderise the meat in the process. Slapping a piece of meat on the grill sprinkled with just salt and pepper is passe.With the advent of food television, palates were awakened and cooks suddenly became more aware of what they put on tables . Then came the health food trend and now everybody wants food to taste good and be good for you. The solution is simple; make healthy food taste good.
Grilling and roasting are considered to be the healthiest cooking techniques, and a rub is a great way to prepare meat, fish, seafood or poultry. 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!
A marinade usually comprises of combinations of vinegar, wine, oil, yogurt, hot peppers, honey, herbs, syrup, ginger, garlic and spices. These must be used within a day but serve the same purpose as a dry rub. A marinade is better suited to a tough cut of meat, which requires tenderising as well. It also helps the meat retain its moisture, which is useful while cooking pork or turkey, which can dry out quickly. Extra marinade can be used for basting or brushing on to the meat while it is cooking on the grill. Rub out fat and rub in flavour with lean cuts of meat, poultry, fish and seafood.
Marinades and rubs are often a cook’s best-kept secret. They add a great deal of flavour and often tenderise the meat in the process. Slapping a piece of meat on the grill sprinkled with just salt and pepper is passe.With the advent of food television, palates were awakened and cooks suddenly became more aware of what they put on tables . Then came the health food trend and now everybody wants food to taste good and be good for you. The solution is simple; make healthy food taste good.
Grilling and roasting are considered to be the healthiest cooking techniques, and a rub is a great way to prepare meat, fish, seafood or poultry. 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!
A marinade usually comprises of combinations of vinegar, wine, oil, yogurt, hot peppers, honey, herbs, syrup, ginger, garlic and spices. These must be used within a day but serve the same purpose as a dry rub. A marinade is better suited to a tough cut of meat, which requires tenderising as well. It also helps the meat retain its moisture, which is useful while cooking pork or turkey, which can dry out quickly. Extra marinade can be used for basting or brushing on to the meat while it is cooking on the grill. Rub out fat and rub in flavour with lean cuts of meat, poultry, fish and seafood.
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