Most home chefs know that spices and seasonings are an important part of almost every dish: if used in the right quantities and in the correct combinations, spices can turn any recipe into a flavorful, delicious experience to share with your friends and family. Moreover, with the wide variety of options available, ranging from dill spices to fennel pollen and fennel seeds, there is no shortage of great recipes and uses for these versatile products. One of the most common methods, however, is as a gourmet dry rub for fish and meat. But how do you know which exotic spices for sale will make the best dry rub? How do you use this product? How should it be stored? Fortunately, gourmet dry rubs are subject to an extremely broad set of rules, helping even the most amateur chefs get creative in the kitchen. Follow the tips below to use this technique in your cooking!
What is a Gourmet Dry Rub?
A rub is a mixture of spices, seasonings and herbs, designed to coat and flavor the outside of a piece of meat, fish or poultry. There is no right or wrong combination of ingredients when it comes to making a dry rub; instead, it is all a matter of personal preference. However, if you are uncertain which flavors will blend well together, there are a number of pre-mixed dry rubs for sale.
Before Applying the Dry Rub
Gourmet dry rubs need time and a little assistance to adhere to different fish, meats and poultry. Begin by making sure that all of the seeds, nuts, dried herbs and spices in your dry rub are thoroughly crushed; this will release all of their flavor,so don’t be afraid to grind the mixture yourself if necessary. Next, try lightly scoring the skin of the food you are using to help the dry rub adhere to the surface. The natural moisture of the food should make this possible, but if necessary, considering adding a wet ingredient, such as mustard, finely-cut fresh garlic, oil or unflavored yogurt to help the dry rub stick. Once applied, let the rub sit for anywhere from 15 minutes to several hours, depending on the desired flavor and the density of the mixture. The rubbed food should naturally be kept in a refrigerator for safety reasons.
Gourmet dry rubs can be kept for several months and used as needed, but only if they are properly stored. To prevent spoiling, keep the mixture in a tightly closed container: dry rubs can last as long as six months, while wet rubs will last several weeks. While it may be tempting to keep your dry rub for longer, remember that even the freshest spices, herbs and seasonings tend to lose their flavor after about nine months.