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!


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.

Tamarind Ginger Seasoning, Sodium Free

Flavor profile: Indo/Latino
level of difficulty–1.25

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.

Norm King




This seasoning utilizes spices indigenous to Latin America and Southern Asia. Tamarind's tartness is almost citrus-like, counteracted by the sugar. Ginger provides an exotic, spicy kick, accented by the black pepper. Oregano and basil provide aroma.

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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