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Technical

Dry Rub (Spice Rub)

dry rub

A dry rub is made by pressing a dry spice mixture onto the surface of meat or fish. It is also known as a spice rub. It is applied before cooking to add aroma and create a crust.

Where It’s Used

“Rub the ribs with a mixture of red pepper and cumin before cooking, cover them, and let them rest in the refrigerator overnight.”

Glossary

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C
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Curing

Curing is a process in which a mixture of salt, sugar, and sometimes nitrite is applied to meat or fish and left for an extended period to preserve it and develop its flavor. During the process, moisture loss and enzymatic changes give the product its characteristic texture and aroma. It is the basis for products such as pastırma (Turkish cured beef), sucuk (Turkish sausage), and smoked salmon.
B
Benzer

Brining

Brining is a preparation process that lets meat or vegetables sit in a saltwater solution for a certain time so they retain moisture, soften, and take on flavor. The salt ratio and resting time are adjusted according to the type of ingredient. It is used as a preliminary preparation step in pickling and in some meat-cooking recipes.
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