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RUBS (from American test kitchen)

Chef ArnoldiChef Arnoldi Posts: 974
edited 5:26PM in EggHead Forum
Basic Spice Rub for Beef and Lamb
To apply spice rubs, sprinkle over the food and then gently massage in the
seasonings to make sure they adhere.
As a general rule, use about 1 tablespoon of rub per portion of poultry or
meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied
right before cooking, we've discovered that the flavor of the spices
penetrates deeper into
the food if given time.
Refrigerate rubbed meat for at least an hour to maximize the return (large
cuts of meat can sit overnight for a spicier,
more intense flavor).

Makes about 1/4 cup

1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon

Toast black and white peppercorns, coriander, and cumin. Grind toasted spice
mixture, pepper flakes, and cinnamon
to fine powder.


Basic Spice Rub for Chicken
To apply spice rubs, sprinkle over the food and then gently massage in the
seasonings to make sure they adhere.
As a general rule, use about 1 tablespoon of rub per portion of poultry or
meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied
right before cooking, we've discovered that the flavor of the spices
penetrates deeper into
the food if given time.
Refrigerate rubbed meat for at least an hour to maximize the return
(large cuts of meat can sit overnight for a spicier, more intense flavor).

Makes about 1/2 cup
2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons chili powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 teaspoon ground cinnamon

Combine all ingredients in small bowl.


Basic Spice Rub for Fish

To apply spice rubs, sprinkle over the food and then gently massage in the
seasonings to make sure they adhere.
As a general rule, use about 1 tablespoon of rub per portion of poultry or
meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied
right before cooking, we've discovered that the flavor of the spices
penetrates deeper into
the food if given time. Refrigerate rubbed meat for at least an hour to
maximize the return
(large cuts of meat can sit overnight for a spicier, more intense flavor).

Makes about 1/4 cup
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons white peppercorns
3 whole cloves
2 star anise pods

Toast fennel, coriander, peppercorns, cloves, and star anise.
Grind toasted spice mixture to fine powder.


Basic Spice Rub for Pork
To apply spice rubs, sprinkle over the food and then gently massage in the
seasonings to make sure they adhere.
As a general rule, use about 1 tablespoon of rub per portion of poultry or
meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied
right before cooking, we've discovered that the flavor of the spices
penetrates deeper into
the food if given time. Refrigerate rubbed meat for at least an hour to
maximize the return
(large cuts of meat can sit overnight for a spicier, more intense flavor).

1 1/2 tablespoons fennel seeds
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons coriander seeds
2 teaspoons dry mustard
2 teaspoons brown sugar
1 teaspoon ground cinnamon

Toast fennel, cumin, and coriander seeds. Grind toasted spice mixture,
mustard, brown sugar, and cinnamon to fine powder.
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