Sous Vide: "Green Machine" Seasoning
About
Sous vide processing provides perfectly cooked food--this vibrant seasoning creates a flavorful, aromatic punch.
Ingredients
Kosher salt, 1 cup/300 g.
White pepper, ground.
White flour, 1/3 cup/40 grams. (optional).
Herbs, fresh (green), totaling 1 oz/30 g, to include, but not limited to: oregano/marjoram, basil, thyme, dill, rosemary, sage, parsley, cilantro, chives, etc.
Egg white, 1 each.
Water, 1 oz/30 ml.
Vegetable oil, 1 oz/30 ml or vegetable spray as needed.
Instructions
Green Machine Seasoning
Flavor profile: Contemporary level of difficulty--3 Procedure: 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. Application pictured:
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.