One thing that some people dread about cooking, whether in the kitchen or on an outside grill, is measuring ingredients. There are some cooks who are not into reading recipes and, for a number of reasons, try to go by memory. Using chicken seasoning rub for indoor or outdoor cooking often saves the day for those who do not have the time or patience.
The best way to think of a rub is getting all the flavor needed to bring out the best of the bird. Most contain a lot of garlic and other herbs, mixed in with at least two types of pepper. The different varieties can bring a smoky, spicy, or herbal taste to any poultry with whatever application is desired.
When it comes to international flavors, the choices often depend on what is being cooked. Jerk rub is best for chicken, as both have a slightly sweet aftertaste. Teriyaki can be used with chicken or turkey but those with a bold or spicy flavor are the most versatile, in case someone wants to use it on hamburgers or steak.
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.
Those who use a dry rub rarely go back to using a liquid marinade because the application is so simple. Whereas most marinades are the most intense when injected into raw flesh and left to sit overnight. While this is great for the person who grills as a hobby, those who cook out of necessity may not have the patience or skills to take these extra steps.
Dry rub seasoning is good for sealing in the juices that are lost when under fire. Since poultry tends to get dry during high heat cooking, some may be tempted to drown it in a sauce. Sometimes, the flavor of the meat gets lost but some people prefer to eat barbecue this way.
Those who like to cook turkey parts may find using a wet rub is best to prevent drying of meat. By adding a little virgin olive oil or peanut oil to rub, a paste can be applied before cooking. This can be a nice alternative to frying, which really calls for a certain expertise.
Another advantage to using a rub is the direct application means giving the bird more flavor. While marinades work well overnight, a rub does not require as much preparation. There is also the matter of finding a good marinade, as some over the counter brands may be weak in flavor and require additional seasoning on top of the marinating process.
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.
The best way to think of a rub is getting all the flavor needed to bring out the best of the bird. Most contain a lot of garlic and other herbs, mixed in with at least two types of pepper. The different varieties can bring a smoky, spicy, or herbal taste to any poultry with whatever application is desired.
When it comes to international flavors, the choices often depend on what is being cooked. Jerk rub is best for chicken, as both have a slightly sweet aftertaste. Teriyaki can be used with chicken or turkey but those with a bold or spicy flavor are the most versatile, in case someone wants to use it on hamburgers or steak.
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.
Those who use a dry rub rarely go back to using a liquid marinade because the application is so simple. Whereas most marinades are the most intense when injected into raw flesh and left to sit overnight. While this is great for the person who grills as a hobby, those who cook out of necessity may not have the patience or skills to take these extra steps.
Dry rub seasoning is good for sealing in the juices that are lost when under fire. Since poultry tends to get dry during high heat cooking, some may be tempted to drown it in a sauce. Sometimes, the flavor of the meat gets lost but some people prefer to eat barbecue this way.
Those who like to cook turkey parts may find using a wet rub is best to prevent drying of meat. By adding a little virgin olive oil or peanut oil to rub, a paste can be applied before cooking. This can be a nice alternative to frying, which really calls for a certain expertise.
Another advantage to using a rub is the direct application means giving the bird more flavor. While marinades work well overnight, a rub does not require as much preparation. There is also the matter of finding a good marinade, as some over the counter brands may be weak in flavor and require additional seasoning on top of the marinating process.
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.
