Chef’s Palette Spice Rubs
Here's a question that was sent in from Christine in California:
Q: Hello Chef Dyon! This might be a silly question, but I've always seasoned my meat with salt and pepper in addition to whatever dry rub I use. I'm wondering whether each Chef's Palette seasoning has enough salt and pepper in it to cancel out the need for extra S&P? Thanks!
A: Not a silly question at all, Christine!
All of our rubs are unique and a bit different. When we release our full product line we will a quick "How to Use" on each jar that will address exactly this subject, but until then and even after I am always happy to give tips and information!
The Porcini Espresso Rub has next to no salt at all since it is meant to be used as a crust on prime rib, steaks or fish that has already been seared; or in the case of my prime rib recipe, pre-salted days ahead.
Most of the blends have moderate amounts of salt to allow you to brine your chicken or pork loin and still use the flavors provided. The two highest salt contents are the Burger Seasoning and of course the Fish Salt, which just use that same as a salt. My goal was to err on the side of caution with the salt so that you can add more if you like at the finish - but you wouldn't be able to take it away.
As far as pepper goes all of them have a good amount but you can always tweak to your tastes or uses. One example would be once again the Burger blend. When I use it on steaks I double up the black pepper if I am not finishing with the Chili Blend or Porcini Espresso.
Hope that helps and keep 'em coming.