The LIPAVI kitchenRubs, Seasoning Blends and Crusts
Sous Vide: Post Process Crusts: The Umami Trifecta
The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!
Precision in the kitchen. Possibility on the plate.
Gather & prepare
Ingredients
Check off each item as you go.
- Star anise, 10-12 each, ground in spice grinder, or 1 Tablespoon pre-ground.
- Garlic powder, 2 Tablespoons.
- Ground black pepper, 1 Tablespoon.
- Crushed chilies, 1 Tablespoon.
- Ginger, 2 Tablespoons.
- Cinnamon, 2 sticks, or 1 Tablespoon ground.
- Sugar, 1 Tablespoon.
- Dried onions, 30 g.
- Fennel seed, 30 g.
- Nutmeg, 1 Tablespoon ground.
- Coriander seed, 1 Tablespoon.
- Flour, 0.5 cup.
- Egg white, each.
- Water, 1 oz/30 ml.
- Vegetable oil, 1 oz/30 ml or vegetable spray as needed.
Make something good
The method
The Umami Trifecta
Flavor profile: Pacific Rim level of difficulty--2.5
Procedure: Grind as needed and combine dry ingredients. 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. Roll the chilled protein in the rub. Wait 5 minutes. Stage to a silicone baking sheet or other non stick surface and allow five minutes for the surface to cling. The total amount of rub used should not exceed 3 Tablespoons/lb (6 Tablespoons/Kg). Drizzle top with a few drops of oil (or spray) before finishing in a lubricated saute pan, the oven, or the smoker--or even the deep fryer!
Application pictured:
Beef brisket sous vide processed at 135 F/57 C X 48 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service. These two models were cut into single serving and bite sized pieces and then fried in a pan @350 F/176 C until browned. Larger pieces may also be oven/smoker finished @350 F/176 C X 90 minutes or until desired color is achieved and internal temperature is at least 140 F/60 C.
Yield: This recipe will create enough rub for 10/lbs-4.5 Kg. Norm King
