The LIPAVI kitchenRubs, Seasoning Blends and Crusts
Sous Vide: Sodium Free Rub #2A, East Meats East
This unique blend of aromas marries elements of Indian Garam Masala with the umami rich flavor profiles common to Japan and China.
Precision in the kitchen. Possibility on the plate.
Gather & prepare
Ingredients
Check off each item as you go.
- Star anise, 4 each.
- Fennel seed, 1 Tablespoon.
- Cinnamon, 1 stick.
- Coriander seeds, 1 Tablespoon.
- Green cardamon pods, 1 Tablespoon.
- Black cardamon pods, 1 Tablespoon.
- Ginger, ground, 1 Tablespoon.
- Garlic powder, 1 Tablespoon.
- Sugar, 1 Tablespoon.
- Tamarind powder, 1 Tablespoon.
- Nori sheets, 2 each.
- Egg white, each.
- Water, 1 oz/30 ml.
- Vegetable oil, 1 oz/30 ml or vegetable spray as needed.
Make something good
The method
East Meets East: Sodium Free Rub/Seasoning Blend
Flavor profile: Indian and points east level of difficulty--1.75
Procedure: Grind all 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 and set aside on a dry surface. Wait 5 minutes. Drizzle top with a few drops of oil (or spray) before roasting/smoking. After use, store seasoning in a sealed container in a cool dark place.
Application pictured:
Beef brisket, sous vide processed @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. Oven/smoker finished @275 F/135 C X 90 minutes or until desired color is achieved and internal temperature is at least 140 F/60 C. Lavash, persimmon puree. Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.
