Sous Vide: Sodium Free Rub #2A, East Meats East
About
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.
Instructions
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.