An herb rub is a blend of fresh or dried herbs and spices that are rubbed onto meat before cooking to enhance its flavor and texture. It’s an ancient practice that can be used with a variety of herbs, and can also include citrus juice and wine. The best approach is to choose a few herbs that complement each other and the meat.
An herb rub is a blend of seasonings that are designed to be rubbed into meats for roasting, broiling, broiling, and baking. The herbs can be fresh or dried, and the blend can include any combination of herbs that pleases the cook. A similar concept, the spice rub, uses spices instead of herbs for a slightly different flavor. It’s also not uncommon to see a blend of the two.
The practice of rubbing meat with herbs before roasting is ancient. Humans have gathered wild herbs and grown herbs in their garden for thousands of years. When a meat is treated with an herb rub, it absorbs the aroma and flavor of the herbs, and the herbs usually interact with the flavor of the meat to bring out a unique taste. As the meat cooks, the herbs on the surface cook along with it, adding texture to the finished product and creating explosions of flavor as consumers bite into it.
When fresh herbs are used, they tend to be more flavorful and complex. The herbs are usually finely chopped so that they are evenly distributed over the meat and are rubbed together with a small amount of oil, salt and pepper. Once an herb rub is applied, the meat is cooked directly, as herb rubs don’t act to soften and soften the way marinades do. Other ingredients like citrus juice and wine can also complement an herbal rub.
When fresh herbs are not available, dried herbs can be used instead. Many companies actually sell herb blends that are designed to match particular meats. You can also buy dried herbs separately and mix them to taste, or dry fresh herbs from the garden so they can be used year-round. When a meat needs to be quickly seasoned in a simple and refreshing way, an herb rub is an excellent way to achieve this.
Marjoram, basil, parsley, thyme, lavender, fennel, sage, rosemary, oregano, orange peels, bay leaves, tarragon, mint, dill, and chives can all be used in an herb rub, although generally not together as group. The biggest mistake made with herb rubs is an excess of variety that simply gets mixed up with the cooking process. It’s best to choose a few herbs that complement each other and the meat to create a simple yet appealing condiment.
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