The LIPAVI kitchenRubs, Seasoning Blends and Crusts

Sous Vide: Lipavi Rub #3--Cajun Black Spice

This iconic seasoning mix is flavorful enough to match the spicy kick that it carries with it--just a little bit of Cajun sweetness too!

Let’s cook

Precision in the kitchen. Possibility on the plate.

Sous Vide: Lipavi Rub #3--Cajun Black Spice
From the LIPAVI recipe collection

Gather & prepare

Ingredients

Check off each item as you go.

  • Salt, 2 Tablespoons.
  • Paprika, 3 Tablespoons.
  • Ground white pepper, 1 Tablespoon.
  • Ground black pepper, 1 Tablespoon.
  • Crushed chilis, 1 Tablespoon.
  • Cayenne pepper, 1 Tablespoon.
  • Garlic powder, 1 Tablespoon.
  • Onion powder, 1 Tablespoon.
  • Sugar, 1 Tablespoon.
  • Fennel seeds, 2 Tablespoons.
  • Rosemary ground, 1 Tablespoon.
  • Oregano, 1 Tablespoon.
  • Thyme, 1 Tablespoon.
  • Parsley dried, 2 Tablespoons.
  • Egg white,  each.
  • Water, 1 oz/30 ml.
  • Vegetable oil, 1 oz/30 ml or vegetable spray as needed.

Make something good

The method

Lipavi Rub #3

Flavor profile: Louisiana HOT. level of difficulty--1.25

Procedure: Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub must be reduced/eliminated. In a separate container, use a fork to mix 1 egg white with 1 oz/30 ml water. Brush or lightly moisten surface of protein with egg white mixture. Note: powdered egg white is a convenient substitution for fresh--simply moisten the surface of the protein and use a shaker/dredge to distribute the powder evenly over the surface. Wait five minutes for the albumins to dissolve. Coat the top surface of the chilled protein with rub. Wait 5 minutes. If desired, turn over onto a silicone baking sheet or other non stick surface and repeat the coating process. The total amount of rub used should not exceed 3 Tablespoons/lb (6 Tablespoons/Kg). Drizzle top with a few drops of clarified butter or oil before searing.

Application pictured:

Sous Vide Turkey Breast 135 F/57 C X 6 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service. Pan seared @350 F/176 C until desired color is achieved and internal temperature is at least 140 F/60 C. Larger cuts can be roasted/smoked using the same color and temperature specifications. Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.

Norm King