Green Machine Seasoning
Flavor profile: Contemporary
level of difficulty–3
Use a food processor to combine herbs, white pepper, flour (optional) and salt until fine. Set aside.
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. Dip the top surface of the chilled protein into the 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 2 teaspoons/lb, 4 teaspoons/Kg.
Drizzle top with a few drops of oil (or spray).
Sear in a few drops of vegetable oil in saute pan pre-heated to 350 F/176 C.
After use, store seasoning in a sealed container in a cool dark place.
Above: freshly made Green Machine Seasoning–note the brilliant “avocado” color.
Pork shoulder roast, sous vide processed @135 F/57 C X 24 hours. Cold shocked in iced water to 70 F/21 C and refrigerated at 40 F/4 C until day of service.
Below: Green Machine Seasoning after five days–still vibrant, but more of an olive/caramel hue.