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Best Recipes: Rum Raisin Cheesecake
If you like rum raisin ice cream, you’ll enjoy the flavor of rum raisin in this unique cheesecake. Crust 1 cup old fashioned or quick cooking oats, uncooked ¼ cup chopped nuts 3 tablespoons margarine, melted 3 tablespoons packed brown sugar ...
Fresh Fare From The Food Isle - Ireland
Fresh Fare From The Food Isle – Ireland Cuisine Read Jetsetters Magazine at www.jetsettersmagazine.com Read this entire feature FREE with photos at http://www.jetsettersmagazine.com/archive/jetezine/food/ireland/salmon/salmon.html It has been said...
Meringue Made Simple
Using meringue to top a fruit pie is an easy and elegant way to serve these delicious pies. Lemon meringue is the most popular meringue type pie but you can try orange or lemon cream as a new twist.
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View From My Island: The Grand Outing Of The Kitchen
When I was growing up as a child in the sixties, kitchens were
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What is Nouvelle Cuisine?
The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world:...
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What Makes One Dry Rub or Chili Powder Better Than Another?
There are literally thousands of them. Dry rubs, chili powders, and
spice blends are everywhere, and they have become a standard
in the scripts and writing of virtually every cooking show,
magazine and article out there. But with so many to choose from,
how do you know what is good and what isn't? Also, what makes
one better than another? The answer to this question is simple -
read the ingredients.
Most store bought or off the shelf rubs are tasty enough, but
when you take a look at the ingredients you will soon see what
you have been missing.
The vast majority of spice blends
from major manufacturers use various additivies, such as
anti-clumping agents and preservatives. My rule of thumb here is
this - if you can't pronounce it or have never used it yourself,
than it is probably a chemical food additive. While most are
safe for consumption, additives can affect the overall quality
of the rub and the flavor of the final product, especially if
you are sensitive to them. For example, some people will find
that rubs that have higher levels of additives will often add a
metallic tinge to the flavor of their food.
Reading what spice ingredients are on the label will tell you
alot about the final product as well. Salt is a necessary
ingredient in the seasoning of food, and in the osmotic process
of marinating and rubbing. It serves to create a crust and
flavor the meat item, but when you look at the rub, and I mean
really look at the rub, you should see other ingredients equally
distributed throughout the blend, not just salt crystals. There
is no need for copious amounts of salt when the rub is fully
flavored by the right mix of herbs and spices.
The quality of the spices used in the product are the best
indicator of how good it will taste. Higher quality ingredients
will have higher levels of their natural oils, which means more
flavor to you. For example, there is nothing wrong with off the
shelf paprika. However, anyone who has ever had Paella using
real, smoked or spicy Hungarian paprika can tell you - there is
a world of difference. The off the shelf paprikas tend to do
little more than add color, whereas high quality paprikas direct
from the experts in Hungary add color, flavor and vibrancy to
your dish. Just like paprika, any other spice or herb will have
different levels of quality from which to choose as well, and
peppercorns are an excellent example
of this. The black pepper
and peppercorns we buy at the stores tends to be of a lower
quality, less expensive type of pepper. A truly gourmet or
quality rub will contain Tellicherry peppercorns, the best
in the world. These have a higher oil content, which gives a
richer, and far more flavorful pepper when ground.
Chil
i powder is another product that really varies in the
quality of ingredients and level of flavor between products too.
Mass produced powders tend to be made from one type of pepper,
usually New Mexico Reds. A chili powder or seasoning of true
quality will be made from a variety of peppers and will tend to
be more brown in color than red. Not all peppers taste the same,
so if you use chili powders that are composed from a variety of
peppers, you will have a more rounded and complete chili flavor,
which of course translates to a better meal. Again, the level of
salt is also an excellent indicator of the quality of the chili
powder. If salt is first on the ingredient list, that powder
should be the last thing in your spice rack.
So the next time you are trying to figure out which dry rub,
spice blend or chili powder to choose from, take 5 seconds and
look at the ingredients. Think about which flavors you want to
dominate, and choose a blend that is made from high quality
ingredients without excess salt or additives. Doing this will
make all the difference in the world in the flavor of your
dishes.
At Caroline's Rub - Fine
Spice Creations, all of our products are created using only
the highest quality ingredients available. We specifically use
Hungarian paprika, tellicherry peppercorns, and exotic regional
peppers to create our dry rubs and
Texa
s chili seasoning. Additionally, we only use enough salt to
promote the osmotic process.
About the author:
Joe Johnson is a founding partner with Caroline's Rub - Fine Spice
Creations, makers of gourmet dry rubs, smoked
salt and Texa
s chili seasoning. Joe is in charge of product promoti
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