Great flavor a flash! With rubs for grilled meat, poultry, or fish, you get vibrant flavor pronto -- even faster if you make your favorites in bulk so

© Jennifer Choquette

RUB – INFO &

TIPSGreat flavor a

flash! With rubs for grilled meat, poultry, or fish, you get vibrant flavor pronto -- even faster if

you make your favorites in bulk

so they're always on hand.


After participating in today’s lesson, I want you to be able to say…

I can:1. explain what a rub is and its

benefits2. use a rub3. braise chicken4. list how cooking changes food


http://planetgreen.discovery.com/videos/emeril-green-recipes-baby-back-ribs-with-billys-rub.html

Click on the link to watch a brief

demonstration about rubs.

Elizabeth ~ March 2009

http://planetgreen.discovery.com/videos/emeril-green-recipes-baby-back-ribs-with-billys-rub.html


Rub Rules

"Rules of the rub" are loose and fancy-free.

There's a broad definition as to what rubs are, and within that it's a cook's playground (or the proverbial candy shop) of spices, herbs, and condiments.


What is a Rub? A rub is a mixture of Herbs,

Spices and Seasonings liberally applied to coat the outside of meat, poultry, or fish.

Salt is always a great starting place for a rub. It helps the rub penetrate, and it rounds out and brings together the flavors of the ingredients.

Sugar is also a popular addition to rubs as it caramelizes when exposed to high heat. If adding a sugar, do so sparingly as they burn easily.


What is a Rub?

If using seeds, nuts, dried herbs, or spices, be sure to Crush them first to release their entire flavor.

The only real rule is that there is no right or wrong mixture. It's all a matter of personal preference!

Dry Rubs These are

mixtures containing any number of Dried herbs & spices.

Dry rubs adhere using the natural moisture of the meat, poultry, or fish.


Wet Rubs A wet rub has a moist

ingredient added to the spices and herbs. Common ingredients added to make a wet rub may include, but are not limited to: mustard, finely chopped garlic, oil, horseradish, and yogurt.

Wet rubs are also called paste denoting their consistency. They adhere to food more easily than dry rubs.



Applying Rubs A rub should have time to work its

magic. If applying a rub to chicken with skin

on, place it under the skin. Lightly scoring meat, poultry, and fish

will help the rub flavors penetrate further.


Applying Rubs

How long a rub should rest on the food before cooking spans from 15 minutes to 2 hours and up to several hours. It depends on the density of what you are applying it to and how strong the flavors of the rub are.

Keep the rubbed food in the refrigerator, for safety's sake.


Storing Rubs

Dry rubs will keep in tightly closed containers up to 6 months.

If you're planning on storing a large batch of dry rub, use the most recently purchased dried herbs and spices. Most lose their flavor after the bottle has been open for 9 months to a year.

Wet rubs will generally keep for a few weeks under refrigeration.


Create your own rub &

label!


Chicken Fajitas

Chicken Fajitas Ingredients: 1 large boneless, skinless chicken breast 1 teaspoon fajita seasoning rub

3 Tablespoons Italian salad dressing 3 Tablespoons salsa 1 Tablespoon lime or lemon juice ¼ teaspoon Worcestershire sauce 4 6-inch whole wheat fajitas 2 tablespoons canola oil, divided (2 custard cups) ½ medium onion, thinly sliced (not chopped) 1/3 medium yellow pepper, cut into thin strips 1/3 medium green pepper, cut into thin strips ½ tomato, chopped Fixings: cheese, sour cream

Level these off so that we do not run out please

Shred Cheese



Rub

Rub chicken breast with fajita seasoning and let marinade for 15 – 30 minutes.

Thinly slice chicken breast into strips.


Braise the Chicken

Put one tablespoon of canola oil in a large, deep frying pan and sear chicken breast strips until they are browned. This is a dry-heat cooking method.

In a mixing bowl, combine salad dressing, salsa, lime juice, and Worcestershire sauce. Pour the liquid marinade mixture over the chicken breast in the frying pan. Bring to a simmer.

Cover the pan and continue cooking until the chicken is done. This is a moist-heat cooking method.


1. Sear the chicken2. Add liquid mixture2. and simmer Vegetables


Stir-frying Vegetables

Meanwhile; pour 1 tablespoon oil into another large frying pan and heat on medium. Add onion to oil; cook and stir onion for 1 ½ minutes.

Add pepper strips; cook and stir 1 ½ minutes more or until crisp-tender.

Add the cooked vegetables to the frying pan with the cooked chicken and liquid.

Add the tomatoes and cook for an additional 1 to 2 minutes.

Tortillas At the same time, place the whole wheat

tortillas between damp paper towels and put them on a plate. Heat them in the microwave oven for about 30 seconds to warm them.

“made with” is Not 100%Whole Wheat

100%



Serve

Top with shredded cheese and sour cream if you wish.

I DO NOT have extra salsa as a topping.

Please be considerate not to take too much sour cream.


What are your Lab Priorities?

Complete the “How Foods Cook” activity and show Mrs. Choquette when finish.

I will check the worksheets at your table.

1. Slice the chicken and apply the rub 2. Cut vegetables

3. Gather supplies

Note: Do not start cooking the vegetables too soon.

4. Start dishwater, shred cheese, prepare tortillas

Documents

Great flavor a flash! With rubs for grilled meat, poultry, or fish, you get vibrant flavor pronto -- even faster if you make your favorites in bulk so