The LIPAVI kitchenRubs, Seasoning Blends and Crusts
Sous Vide: Sodium Free Rub #1A, Tamarind-Ginger
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!
Precision in the kitchen. Possibility on the plate.
Gather & prepare
Ingredients
Check off each item as you go.
- Black pepper, coarse ground, 1 Tablespoon.
- Sugar, 1 Tablespoon.
- Garlic powder, 1 Tablespoon.
- Oregano, 1 Tablespoon.
- Tamarind, 1 Tablespoon.
- Ginger, 1 Tablespoon.
- Basil, 1 Tablespoon.
- Egg white, each.
- Water, 1 oz/30 ml.
- Vegetable oil, 1 oz/30 ml or vegetable spray as needed.
Make something good
The method
Tamarind Ginger Seasoning, Sodium Free
Flavor profile: Indo/Latino level of difficulty--1.25
Procedure: Combine 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:
Turkey legs, 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. Oven finished @350 F/176 C X 60 minutes or hot smoked at 180 F/83 C X 2 hours or until desired color is achieved and internal temperature is at least 140 F/60 C.
