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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.

Ingredients

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.

 

 

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.

Norm King

About

This esoteric blend was designed to create a surface treatment for sous vide processed proteins that have already been salted @2 tsp/450 g. For diners who avoid salt for one reason or another, this rub creates a vibrant, aromatic sensation unlike any other.

Always chill the surface of sous vide processed proteins to between 40-70 F/4-21 C before applying rubs or seasonings. This helps secure the crust and prevents the original target temperature from being exceeded during the finishing process. Submerging the sealed package in iced tap water for 5 minutes/lb. of package weight gives you the choice of safely refrigerating your food or proceeding with the recipe.

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