Rubs, Pastes Enhance Flavor When Foods Are Grilled

One simple way to enhance or add flavor to grilled food is with pastes and rubs.

Rubs are dry mixtures of herbs and spices. Depending on the mix of herbs and spices used, rubs can be used on most meats, fish, poultry and vegetables. They’re rubbed into food prior to grilling so their flavors can penetrate the food.

Pastes are savory mixtures of herbs and a bit of moisture such as water, oil or juice. Vividly flavored though not usually spicy, pastes complement more delicate foods like fish and vegetables.

Some tips from Williams-Sonoma:

Use nonreactive metals or glass when preparing pastes and rubs.

Pastes and rubs should cover the entire surface of the food in order to imbue maximum flavor.

While pastes and rubs can be put on foods immediately before cooking, they will add even more flavor if left on food for at least 30 minutes.

Covered foods marinate more efficiently. Wrap plastic wrap tightly around foods after applying pastes and rubs.

When using utensils that come into contact with both the paste or rub and raw meats or fish, do not reuse the paste or rub for another batch of food. The risk of bacteria is too great.

Remove food from the refrigerator at least 30 minutes before grilling to bring it to room temperature.

Pastes will keep, covered tightly and stored in the refrigerator, for up to one week. Dry rubs will keep, covered tightly and stored in a cool, dry place, for up to three months.

Electric coffee grinders are excellent spice grinders.

In addition to flavoring grilled foods, pastes are also delicious as sandwich spreads and dips for vegetables.

For the best flavor, use the best quality ingredients you can find.