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BBQ Rubs - How do you use and store them?
A brief introduction on how to best use and store a spice rub to maximize the spices flavor and freshness, as well as improve the tenderness and moistness when cooking meats and vegetables.
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HOW TO USE A SPICE RUB
A rub is a combination of spices that is literally "rubbed" or massaged into the surface of the meat, which seals in the flavor, and helps to form a tasty crust.
The rub pulls moisture from the air and draws juices from inside the meat, which flavor and marinate the meat without ever drying it out.
Our favorite way to apply Caroline's is to generously sprinkle the rub onto the meat and really massage it in, giving the meat a good exercise. This helps to break down the connective tissues of tougher cuts of meat at the same time as you're adding great flavor. Of course, with foods such as a delicate fish filet, you don't want to rub too hard as you will crush the meat.
We then wrap the meat in plastic wrap and store it in a refrigerator for at least 1 hour, but overnight is even better! This resting time allows the rub to penetrate the muscles and flavor the meat. KEEP IN MIND, that the longer the rub is allowed to sit on the meat, and the more rub you use, the heat and flavor levels will become more pronounced.
After resting, the rub will have become almost pasty from the juices so we recommend you gently massage this back into the meat and then apply some more rub just before the meat goes out for cooking.
STORING SPICE BLENDS
Nature provides spices with the cell structures necessary to maintain their flavor and aroma for long periods after harvest. Whole spices, dried and stored, have been known to keep for many years and then deliver potent flavor when ground. Here are some basic rules on storing and handling spices that will help protect the flavor of your purchase:
KEEP THEM AWAY FROM THE STOVE AND OVEN, AND DON'T LET THEM GET WET
At the very least, they need to be kept cool and dry ….. never store the spices near the kitchen range or other source of high heat AND never store the spices in a place where the containers are apt to get wet or leave the package open if the humidity gets high. Caroline's Rub spice creations are packaged in a foil, light impermeable pouch which helps to maintain the freshness of your purchase. However, you can ensure the fresh quality lasts by keeping your spices somewhere cool and dry. Cool means no higher that 68 F (20 C) and dry is no higher than 60% relative humidity. Storing your spices in a kitchen cupboard is always better than storing them on a spice rack mounted to a wall.
USE YOUR REFRIGERATOR
If possible, cold storage (32 F to 45 F / 0 C to 7 C ) is highly recommended. At 70 to 80 F (21 C to 27 C), some products will lose about 1% of their color every 10 days. At higher temperatures, losses are even more rapid. In cold storage, however, color and flavor loss is reduced to ½% every 10 days allowing you to enjoy your purchase for as long as one year.
NO BRIGHT LIGHTS
Because many of Caroline's Rub creations contain ingredients that are light sensitive (such as paprika), it is best not to expose your spices to direct light sources such as the sun, for extended periods. Always make sure to tightly close the zipper seal on the packaging to ensure your product remains fresh and flavorful.
Additionally, any of our rubs can be paired with olive oil (or your oil of choice) to form a wet rub, marinade or flavored oil.
If you use one of our blends in a crock-pot, you may find the flavor levels lessen with this method. This is normal and can be accounted for by adding your spices in smaller quantities throughout the cooking time. Spice flavors will naturally lessen with the heat of cooking, so a trick of the trade in the chili cook-off business is to divide your spices up and add them throughout the cooking process to maintain heat and flavor levels.
The possibilities are endless and limited only by your culinary imagination!
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