Cooking on the grill can be fun but not a reality for all home cooks. There are certain times of the year when the weather does not permit for outdoor cooking and there are some who do not know how to use a barbeque grill or smoker. In these cases, indoor cooking will suffice as long as food has flavor. Whether a person cooks poultry outside or inside, they may want to consider using chicken seasoning rub.
In every teaspoon is the perfect blend of herbs and seasonings that are usually visible to the eye. These can also be used with certain types of fish and pork. On the market are many different kinds that range from a citrus flavor to hot to the sweet smoke flavor that comes from a wood fired grill.
Choosing to use dry rub guarantees a lot more flavor than using a premixed seasoning or certain marinade sauces. For one, it is easy to see the spices and herbs in most dry rubs. Normally, seasoning blends tend to be mostly salt and sugar with a little coloring.
The flavor intensity is up to the user, the poultry or other meat, and what they are looking to achieve. Unlike a liquid marinade, overnight saturation is not necessary unless the user plans to cook a bird whole. Otherwise, a few shakes of the product is perfect for a few small pieces of chicken or fish that are being cooked in a pan.
There are some people out there who are not used to using a rub or marinade, that wonder what the difference is. Besides the consistency, marinades are best when a person wants to inject flavor directly into the meat. In many cases, this method is faster than letting the meat or poultry bathe in the liquid overnight.
Another advantage to using a rub is that they can prevent the meat from drying out. Unless the cooking temperatures are low, it is often difficult to keep the meat moist throughout. This is why some people add barbecue sauce while their bird is on the grill. While tasty, this method can also be difficult to clean thoroughly.
Poultry is one meat that tends to dry quickly, especially if the skin is removed for a dietary reason or turkey parts are being cooked. What some users do to ensure the bird will not go dry is to mix a little oil in with the rub before applying. This creates a slight crust and the flavor intensifies within the next day or two. The best oil to use is one that will not burn in an open fire, like peanut or extra virgin olive oil.
More people are finding that a rub actually can save cooking time. Anyone who has to cook after a long day will find that a slight sprinkle may be used in an oven or stovetop. Marinades often take time to build a strong flavor profile and not everyone has time to soak meat overnight.
Cooking over a grill takes some time and a little energy. When a person knows the flavor profile they want to achieve, they will go to any lengths to get it. All it takes is time, practice, and the willingness to experiment once in a while.
In every teaspoon is the perfect blend of herbs and seasonings that are usually visible to the eye. These can also be used with certain types of fish and pork. On the market are many different kinds that range from a citrus flavor to hot to the sweet smoke flavor that comes from a wood fired grill.
Choosing to use dry rub guarantees a lot more flavor than using a premixed seasoning or certain marinade sauces. For one, it is easy to see the spices and herbs in most dry rubs. Normally, seasoning blends tend to be mostly salt and sugar with a little coloring.
The flavor intensity is up to the user, the poultry or other meat, and what they are looking to achieve. Unlike a liquid marinade, overnight saturation is not necessary unless the user plans to cook a bird whole. Otherwise, a few shakes of the product is perfect for a few small pieces of chicken or fish that are being cooked in a pan.
There are some people out there who are not used to using a rub or marinade, that wonder what the difference is. Besides the consistency, marinades are best when a person wants to inject flavor directly into the meat. In many cases, this method is faster than letting the meat or poultry bathe in the liquid overnight.
Another advantage to using a rub is that they can prevent the meat from drying out. Unless the cooking temperatures are low, it is often difficult to keep the meat moist throughout. This is why some people add barbecue sauce while their bird is on the grill. While tasty, this method can also be difficult to clean thoroughly.
Poultry is one meat that tends to dry quickly, especially if the skin is removed for a dietary reason or turkey parts are being cooked. What some users do to ensure the bird will not go dry is to mix a little oil in with the rub before applying. This creates a slight crust and the flavor intensifies within the next day or two. The best oil to use is one that will not burn in an open fire, like peanut or extra virgin olive oil.
More people are finding that a rub actually can save cooking time. Anyone who has to cook after a long day will find that a slight sprinkle may be used in an oven or stovetop. Marinades often take time to build a strong flavor profile and not everyone has time to soak meat overnight.
Cooking over a grill takes some time and a little energy. When a person knows the flavor profile they want to achieve, they will go to any lengths to get it. All it takes is time, practice, and the willingness to experiment once in a while.
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You can get valuable tips for picking a chicken seasoning rub supplier and more information about a reliable supplier at http://www.southernwaygourmet.com/about-us now.
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