Sous Vide Rub #2, Vietnamese Fusion
About
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well with meats, vegetables, and even pasta dishes.
Ingredients
Red Boat Salt (see link to source below), 1 Tablespoon/15ml
Fennel seeds, 1 Tablespoon/15ml.
Cardamom, 1 Tablespoon/15ml.
Ground Black Pepper 1 Tablespoon/15ml.
Dried Parsley, 2 Tablespoon/30ml.
Paprika 1 Tablespoon/15ml.
Instructions
Red Boat Products are available HERE 
The spare ribs are propped upright in a Lipavi rack for oven roasting. The racks serve to achieve equal crust development over the entire surface of the ribs. 
Even though Westerners do not typically combine ocean flavors with pork, chicken, or other land dwelling animals, the end result does not taste "fishy." 
These ribs were served with an old fashioned macaroni salad to reinforce the theme of familiarity. That being said, the macaroni, carrots, and celery were all processed via sous vide. 
Rub #2 can also be utilized to make a novel variant of the ever popular "Buffalo Wings" pub and bar snack. The wings are deep fried using the same coating process. 
Shredded cabbage with carrot ribbons and a Thai dressing go perfectly. See the recipe for the salad here. The watermelon provides refraichissement for the palate. 
Combine equal volumes of Rub#2 and flour. As a first layer of breading, this will add a burst of flavor to onion rings and other vegetables. 
Once dipped in egg and then crumbs, the surprising kick will stand up to the otherwise overwhelming taste of ketchup, which, itself, has its origin in Asian cuisine. 
Watch the site for upcoming posts with more rubs and their multiple applications. We are also creating a special category of streamlined sauces that are especially well suited to sous vide products.
Procedure:
Combine all ingredients. Do not over stir, so as to avoid powdering the parsley. In the first model illustrated below, we see an example of pork spareribs that have been coated with this rub. The ribs are sprinkled lightly with flour, and then coated with beaten egg white. This is a common model I use to attach seasonings to the surface of sous vide processed foods. The spare ribs are propped upright in a Lipavi rack for oven roasting. The racks serve to achieve equal crust development over the entire surface of the ribs. Even though Westerners do not typically combine ocean flavors with pork, chicken, or other land dwelling animals, the end result does not taste "fishy." These ribs were served with an old fashioned macaroni salad to reinforce the theme of familiarity. That being said, the macaroni, carrots, and celery were all processed via sous vide. Rub #2 can also be utilized to make a novel variant of the ever popular "Buffalo Wings" pub and bar snack. The wings are deep fried using the same coating process. Shredded cabbage with carrot ribbons and a Thai dressing go perfectly. See the recipe for the salad here. The watermelon provides refraichissement for the palate. Combine equal volumes of Rub#2 and flour. As a first layer of breading, this will add a burst of flavor to onion rings and other vegetables. Once dipped in egg and then crumbs, the surprising kick will stand up to the otherwise overwhelming taste of ketchup, which, itself, has its origin in Asian cuisine. Watch the site for upcoming posts with more rubs and their multiple applications. We are also creating a special category of streamlined sauces that are especially well suited to sous vide products.