RUBS – CHIMICHURRI SPICES
Réf. C-S-TINS_CHIMI15,00 €
The essential ingredient for grilled meat lovers. Chimichurri adds real heat to herbs and garlic when rubbed on meat, poultry or fish. It is also very popular in sauce when mixed with good olive oil, vinegar and citrus zetes.
Ingredients: Parsley, garlic, onion, sea salt, chili flakes, coriander, black pepper, oregano, and lemon zest
How to use rub chimichurri?
Rub chimichurri is a dry version of the famous Argentine condiment chimichurri, which is usually made from parsley, garlic, oregano, vinegar, and olive oil.
In its rub version, the ingredients are dehydrated or in the form of spices, which allows it to be used differently, especially for grilling and other types of use.
Here are some tips on how to use it properly:
Chimichurri on meat (beef, chicken, pork, lamb
Chimichurri is traditionally used with beef, but it also works great with other meats. Here’s how to apply a rub chimichurri:
• Préparation : Tamponnez votre viande avec du papier absorbant pour enlever l’excès d’humidité.
• Application : Frottez généreusement le rub chimichurri sur toutes les faces de la viande. Pour une meilleure adhérence, vous pouvez badigeonner la viande d’un peu d’huile d’olive avant d’appliquer le rub.
• Temps de repos : Pour laisser le rub pénétrer, laissez la viande reposer au réfrigérateur pendant 30 minutes à quelques heures (jusqu’à une nuit pour les grosses pièces).
• Cuisson : Faites griller, poêler ou rôtir la viande comme d’habitude. Le rub créera une belle croûte pleine de saveurs.Chimichurri with vegetables
Rub chimichurri can also add character to grilled or roasted vegetables:
• Préparation : Coupez vos légumes (pommes de terre, poivrons, courgettes, champignons) en morceaux ou en tranches.
• Application : Mélangez les légumes avec un peu d’huile d’olive, puis saupoudrez généreusement le rub chimichurri.
• Cuisson : Faites griller ou rôtir les légumes au four jusqu’à ce qu’ils soient tendres et dorés.Chimichurri on fish and seafood
Rub chimichurri goes well with white fish, shrimp or salmon:
• Application : Frottez le poisson ou les fruits de mer avec le rub chimichurri, puis laissez reposer quelques minutes avant la cuisson.
• Cuisson : Grillez, poêlez ou cuisez au four, en faisant attention à ne pas trop cuire les fruits de mer pour qu’ils restent tendres.Make a chimichurri sauce with the rub
If you want to recreate the chimichurri sauce with the rub, here’s how to do it:
• Mélangez 1 à 2 cuillères à soupe de rub chimichurri avec de l’huile d’olive, du vinaigre de vin rouge ou du jus de citron.
• Ajustez la consistance selon vos goûts. Utilisez cette sauce pour accompagner les viandes grillées, les légumes ou comme vinaigrette pour une salade.Chimichurri on potatoes
• Préparation : Coupez les pommes de terre en quartiers ou en morceaux.
• Application : Mélangez-les avec de l’huile et saupoudrez le rub chimichurri. Ensuite, rôtissez-les au four ou faites-les griller.Add freshness: After cooking, you can garnish the dish with a little fresh parsley or a squeeze of lemon juice to add freshness and balance out the flavors of the rub.
Rub chimichurri is versatile and can be used on a wide variety of foods, providing herbaceous, slightly spicy and citrusy flavours, inspired by Argentinian cuisine.
CHIMICHURRI SPICE RUBS: NATURAL RUBS
We only offer natural products, without additives, chemicals or unnecessary sugars!
We take care to work with committed partners and certified farmers based around the world to source spices and herbs to ensure the freshness and best quality of spices.
With the BBK LAB range of spices, rubs and salts, we take you to exotic lands across continents and cultures.
From the bazaars of North Africa, to the alleys of Asia, to the farms of South America, we travel the world to meet committed and qualified partners to bring you the flavors of the world in a condensed version that fits in your hand!
QUESTIONS ABOUT RUBS?
What are rubs?
Rubs are dry rubs that add flavors to meat, vegetables and fish. They have the particularity of giving an exquisite taste and forming beautiful crusts on your food.
How do you use rubs for grilling?
Using a rub for grilling is a great way to add flavor and texture to your grilled meats or vegetables.
Here are the steps to use them properly:
1 – Prepare the meat:
• Pat the meat dry with paper towels to remove excess moisture.
This allows the rub to adhere better.
• If necessary, brush lightly with oil before applying the rub (especially for dry rubs).
2 – Apply the rub:
• Rub the rub generously over the entire surface of the meat.
Use your hands to massage well and work the spices into the flesh.
3 – Let it rest:
• To ensure that the flavours permeate the meat, let it rest in the fridge for at least 30 minutes to 2 hours.
For thick pieces like chicken or ribs, a longer resting time (up to one overnight) is ideal.
4 – Grill the meat:
• Prepare your grill (brazier, barbecue, kamado) to the desired temperature.
• Cook as usual, taking care not to burn the spices, which can sometimes become bitter at very high temperatures.
Final tip
Some of our rubs contain sugar (like in barbecue recipes), so be careful with direct heat, as sugar can easily caramelize and burn.
This makes for well-seasoned, tasty grilled meats that are often a little crispy on the surface.
Are rubs only for grilling?
No, rubs aren’t just for grilling.
They can be used in a variety of ways to season several types of dishes.
Here are some examples:
1 – Baking in the oven:
Dry or wet rubs are great for seasoning meats like chicken, pork, or beef before roasting them in the oven.
They create a spicy crust that adds a lot of flavor as it cooks.
2 – Stir-fries and pan-fries:
You can apply a dry rub to pieces of meat or fish before sautéing or pan-frying them.
This creates a flavorful crust while keeping the moisture inside.
3 – Slow cooking (braised or stewed):
Rubs work great for slow-cooked dishes, such as stews or braises.
The rub adds a rich layer of seasoning that mixes with the sauce as it cooks.
4 – Vegetarian dishes:
Rubs aren’t just for meat.
You can use them to season vegetables before roasting, grilling, or pan-frying.
They are particularly good on vegetables such as potatoes, carrots, or cauliflower.
5 – Fish and seafood:
Rubs are excellent for seasoning fish such as salmon, tuna, or shrimp before grilling, pan-frying, or baking.
6 – Vegan grills:
If you’re cooking vegan alternatives like tofu or tempeh, rubs can be used to give them extra flavor before cooking.
In summary, rubs are versatile and can be used for a variety of cooking methods beyond grilling.
They bring depth and character to almost any food.
What is the difference between rubs and marinade?
Rubs are from the marinade family, but differ from them in several aspects. Marinades are also placed on food but they are left on a little longer. Unlike the marinade, rubs consist only of dry ingredients, of which salt, sugar and spices are always a part.
Rubs and marinades have different roles in cooking, and each has its benefits depending on the type of dish you’re making.
However, some rubs can be used as a base for marinades, and vice-versa.
• Rubs : these are dry spice mixtures (or sometimes wet with a little oil or liquid) that are rubbed directly on the surface of meat, fish or vegetables.
They create a flavorful crust when baked, especially for methods like broiling or baking.
• Marinades : these are liquid mixtures (oil, vinegar, lemon juice, etc.) in which food is immersed to soak it up flavour and tenderize it.
Marinades penetrate more into the flesh and are often used for thicker or tougher meats.
Why are rubs good for marinades?
A rub can be made into a marinade by adding liquid ingredients.
Here are some benefits of using a rub as a base for a marinade:
• More concentrated flavours : Rubs are often more concentrated in spices than conventional marinades, resulting in more intense flavours.
• A dry crust : When a rub is used alone, it creates a dry crust.
But if you incorporate it into a marinade, you get both deep flavor penetration and a nice texture on the surface.
• Versatility : Rubs can be easily adapted by adding yogurt, oil, vinegar, or citrus juice to create a marinade that soaks up the meat while retaining some of the crispy texture after cooking.
When to use a rub or marinade?
• Rubs : These are perfect when you want a crispy, flavor-intense outer layer, especially for grilling, pan-fries, or roasts.
• Marinades : Use a marinade when you want to tenderize meat (especially tougher cuts like beef or pork) and add deep flavour.
Marinades are also perfect for fish and more delicate meats, which don’t require a crust.
Can you combine rubs and marinade?
For optimal results, you can combine the two techniques:• First marinate the food with a liquid mixture (oil, lemon, vinegar) for a few hours or overnight.• Then, before cooking, apply a rub to add a layer of flavors to the surface.
Rubs are great for getting a flavorful crust, while marinades allow for a deeper infusion of flavors.
Using the two in a complementary way can yield exceptional results, depending on your taste and the dish you are making.
