Cooking Essentials
The Technique
How To Craft A Custom Spice Blend
The key to creating most anything special is being certain it’s well balanced & a custom seasoning blend isn’t any different. The concept is rather simple & requires four basic fundamentals which include sweet, spicy, salty & herb or seasoning elements. When combined just so, these components bring out the very best in a variety of beef cuts, pork, chicken, seafood, vegetables & so much more. Some blends may be prepared in advanced & held for a spell in an airtight container or given to friends as gifts whilst others should be made just before using, particularly when liquid elements are involved. Learn the technique & get ready to apply it in your very own kitchen.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Craft A Custom Spice Blend
Creating a balanced blend of irresistible flavors isn’t complicated & most of the items are just waiting in your pantry. These simple ingredients liven up the most ordinary foods & are perfect for New York Strip Steak, Ribeye Steak, Top Sirloin Steak, chicken breasts, pork shoulder, ribs & so much more.
The Technique
A few pieces of equipment will be needed in order to complete the task. Take stock in the ingredients available before beginning. Here’s what you should know.
No. 1
The Sweetness
Sugar creates the desired caramelization for many of our favorite foods. Granulated & brown sugar are popular choices in dry rubs. Sometimes a thick paste is perfect to season pork tenderloin– not quite a marinade & not quite a rub but a hybrid of sorts that can be used right away when a long stand time for marinating isn’t possible. It also allows the option of adding fresh garlic & herbs from the sill. Honey, molasses, sorghum or maple syrup are ideal for these applications. A good rule of thumb in any instance is to consider the cook time. For quick grilling, a tablespoon or so per pound of meat will add a hint of sweetness without tasting like your favorite layer cake. When high heat searing is in order, try about 1 teaspoon per pound of meat, poultry or fish.
No. 2
The Salt
Salt & sugar are the foundation of most spice blends so depending on how much of these two key players are used will also determine how much of the spice & herb notes you’ll pick up on in the final dish. Kosher, table & sea salt are the most popular ingredients used in a great spice rub. Just remember that 1 teaspoon of each isn’t exactly the same. Table salt holds more grains per measurement & could make items taste too salty. The intensity of each should also be considered. The best rule of thumb is to start small & taste as you build the blend. Adjust as needed. Try 1 to 2 teaspoons of kosher salt per pound of meat, poultry or fish. If using table salt, begin with 3/4 teaspoon & go from there.
No. 3
The Herbs & Spices
Herbs & spices are the accessories to a great blend. Chili powder, ground cumin, paprika & garlic powder can lead you down a path of delicious barbecue inspired possibilities. Add a little rosemary, thyme or oregano & the flavors just simply come alive. Fresh ginger root is also wonderful choice for good taste notes. Go big with less intense flavors & use bold notes more sparingly.
No. 4
The Heat
Good heat without overpowering the combination of flavors you’ve created makes for a well balanced rub. Black pepper, cayenne, crushed red pepper flakes & smoky chipotle chile powder are all excellent sources of heat. Try 1/4 to 1/2 teaspoon per pound of meat, poultry or fish to provide a lovely kick to your custom creation.
The Tune
“All Or Nothing At All” Billie Holiday
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Be sweet.
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