Cooking Tips
| How to use Spice Rubs |
A bold blend of seasonings rubbed right onto the
meat before cooking is an easy and fat-free way to
add exciting flavor. The blend forms a savory crust,
sealing in the flavor and juices. Each Spice Rub is
made of the finest Herbs and Spices to offer you a
robust spice rub.
meat before cooking is an easy and fat-free way to
add exciting flavor. The blend forms a savory crust,
sealing in the flavor and juices. Each Spice Rub is
made of the finest Herbs and Spices to offer you a
robust spice rub.
The Right Rub: Which rub to use depends on the food you’re preparing. The heartier the food,
the stronger the rub should be. A piquant rub made with paprika and other spices is a good
match for rich-tasting salmon. Chicken breasts, on the other hand, go better with a milder herb
mix.
the stronger the rub should be. A piquant rub made with paprika and other spices is a good
match for rich-tasting salmon. Chicken breasts, on the other hand, go better with a milder herb
mix.
To use a Dry Rub: A dry rub can add a delicious
flavor to roasted, grilled or smoked meat. Coat the
entire surface of your meat, about 1 teaspoon per
pound, and massage it in. Cover and refrigerate for
15 minutes to 2 hours before cooking.
flavor to roasted, grilled or smoked meat. Coat the
entire surface of your meat, about 1 teaspoon per
pound, and massage it in. Cover and refrigerate for
15 minutes to 2 hours before cooking.
To use an Under-the-Skin Rub for poultry: Gently lift the skin away from
the breast. Make a large pocket to easily spoon in the rub mixture before
cooking.
the breast. Make a large pocket to easily spoon in the rub mixture before
cooking.
Create a Wet Rub: Just add a few drops of Extra Virgin Olive Oil, or your choice of oil, to the
Spice Rub to make a paste or a few tablespoons to make a marinade. Coat the entire surface
of your meat or vegetables. Cover and refrigerate for 15 minutes to 2 hours before cooking.
Spice Rub to make a paste or a few tablespoons to make a marinade. Coat the entire surface
of your meat or vegetables. Cover and refrigerate for 15 minutes to 2 hours before cooking.
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