Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #1

Sous vide processing provides perfectly cooked food--this quick and simple rub/seasoning blend adds flavor and eye appeal.

Ingredients

Salt, Kosher/coarse, 5 Tablespoons.
Paprika, 2 Tablespoons.
Parsley, dried, 3 Tablespoons.
Black pepper, coarse ground, 1 Tablespoon.
Garlic powder, 2 Tablespoons.
Sugar, 2 Tablespoons.

Egg white, 1 each.
Water, 1 oz/30 ml.
Vegetable oil, 1 oz/30 ml or vegetable spray as needed.

Lipavi Rub #1

Flavor profile: Euro/American
level of difficulty–1

Procedure:
Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub can be reduced/eliminated.
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.
Sprinkle the top surface of the chilled protein with 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 1 Tablespoon/lb (2 Tablespoons/Kg).

Application pictured:
Boneless pork shoulder roast processed at 135 F/57 C X 24 hours and cold shocked to 40 F/4 C. It was then cut into 6 oz/180 g steaks and coated with the rub. Now it’s ready to be grilled or seared to an internal temperature of 140 F/60 C.

Larger cuts are prepared in the same manner and can then be roasted or smoked as desired.

After use, store rub in a sealed container in a cool dark place.
Yield: This recipe will create enough rub for 10 lbs/4.5 Kg.

Rub!

Norm King

About

The surface of sous vide processed proteins should be chilled to between 40-70 F/4-21 C before applying rubs or seasonings. This helps secure the crust and also prevents the original target temperature from being exceeded during the finishing process. Simply submerge the sealed package in iced tap water for 5 minutes/lb. of package weight.

This basic rub is applicable for any domestic/wild, land/air dwelling protein and/or vegetable/starch. It is equally suitable for searing, grilling, frying, roasting, smoking, etc. This particular blend is also excellent used as dedicated last minute seasoning for sauces, salads, Fries and even POPCORN!