Howdy -
On a whim, I perused the dehydrated powders available from the spice barn (spicebarn.com). Low and behold, they have everything from Apple Cider Vinegar Powder to Xanthan Gum. I thought I'd like to experiment, so I picked up some Soy Sauce Powder and Some Worcestershire Sauce powder to try in a few rubs in the name of science.
You know that deep, umami-ish, complex flavor that a commercial rub sometimes has that you just can't replicate? Well, this stuff nails it. I use a little of the Worcestershire in some of my rubs now (it's kind of sweet, kind of salty) and find that it really kicks them up a notch.
I use the soy sauce powder in the Simon and Garfunkel rub with great results.
I also grind a beef bullion cube to a powder and throw that in some of my beef rubs. Been pretty happy with the results so far. Anyone else experimented with these ingredients? Would love to hear how you used them.
On a whim, I perused the dehydrated powders available from the spice barn (spicebarn.com). Low and behold, they have everything from Apple Cider Vinegar Powder to Xanthan Gum. I thought I'd like to experiment, so I picked up some Soy Sauce Powder and Some Worcestershire Sauce powder to try in a few rubs in the name of science.
You know that deep, umami-ish, complex flavor that a commercial rub sometimes has that you just can't replicate? Well, this stuff nails it. I use a little of the Worcestershire in some of my rubs now (it's kind of sweet, kind of salty) and find that it really kicks them up a notch.
I use the soy sauce powder in the Simon and Garfunkel rub with great results.
I also grind a beef bullion cube to a powder and throw that in some of my beef rubs. Been pretty happy with the results so far. Anyone else experimented with these ingredients? Would love to hear how you used them.
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