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Author : |
Joe Johnson
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Website : |
http://www.carolinesrub.com
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Date : |
Fri Aug 26 00:37:02 2005
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Status : |
pending approval
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HOW TO USE A DRY RUB
A dry 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 dry 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 Dry Rubs is to generously sprinkle the dry 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 dry rub to really penetrate the muscles and flavor the meat. KEEP IN MIND, that the longer the dry rub is allowed to sit on the meat, and the more dry 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.
article keywords:
dry rubs
,
dry rub,dry rubs,smoked salt
Disclaimer: The information presented and opinions expressed herein
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