The Culinary Addict

 A Rub is a spice and/or herb mixture that is rubbed into the flesh of meat or seafood before cooking. Rubs can be completely dry or incorporate with some form of  liquid making it a wet rub. Rubs are most often used in barbecue and grilling because of their ability to stick to meats when grilled or [...]

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The classical definition of confit is to season and slow cook a protein in its own fat. Similar to many cooking techniques it evolved for healthy preservation. The French were the first to standardize the cooking technique in order preserve goose or duck legs in the fall for the long winter. Fat was rendered off the birds, the [...]

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