The Umami Trifecta
Flavor profile: Pacific Rim
level of difficulty–2.5
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!
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.