We’re glad you’re here. You’ll find useful definitions to some of the terminologies that we use here in Dry Origins.
How do we quantify our crafts? Think, a pack of tea sachets. Would you like to know that there are 50 tea sachets in a pack or 67.15 grams of tea? In our opinion, grams are meaningless when it comes to rubs. Read more below.
Servings – Rubs
A serving typically refers to a portion of the packet that we so carefully craft for you, to be used with the same serve value of meat. Think, 2 large drumsticks, a chicken thigh, a 200g piece of steak, you get the gist… A weeny bit of oil over your meat prior to rubbing will help achieve a pasty finish with your rubs.
Servings – Condiments
Okay… So for our condiments, we use the good old grams. These are enhancers, pretty much like table salt. A serve would typically be a shake or sprinkle but it’s up to you. You may use them for making sauces, in which some of our enhancers excel in. Please do not try to rub an entire slab of meat with our enhancers or condiments!
Brine (Wet)
If you read “brine” anywhere in Dry Origins, it refers to wet brining. This means soaking your meat into a salt solution. We usually brine our pork belly for a good 24 hours.
Dry brine
Some think it’s “dry-ageing”, no it’s not. It’s simply the good old RUB and be patient a.k.a. dry brining! Rub your meat, place it into a high walled tray and cling wrap, then fridge it. The magic happens from this point. Moisture is drawn out of your meat which will then mix with our craft rubs and get absorbed back in. Most of our dry rubs are designed for dry brining. Pay close attention to the next section.
Time
In all of Dry Origins’ product pages, you will find a recommended marinating time within the description section. Pay attention to this time frame as they have all been tried and tested for optimum results. Less is fine at a loss of flavour, but do not cross the maximum recommended marinating time!
Sometimes, we define our preferred cooking methods in our product description. The list below gives an idea of what we mean when you see them get mentioned.
Sous vide
Water bath. That’s what it is. After dry rubbing your meats with our crafty rubs, zip lock/seal them and let the package bathe like the Romans did for hours. We usually use 54 degrees Celsius for 4 hours to achieve medium rare for tougher cuts of beef and no more than 2 hours for eye fillet. Pork belly, guess what, 72 hours! Dang…
Weber
We all know what a Weber is. Pre-heat your Weber for a decent 10 minutes prior to cooking anything. We cook whole chicken for approximately 45 minutes in total. You’ll have to experiment with your preferences. A small skillet can also be placed on your Weber grill alongside your nicely rubbed bird for veggies, etc.
Grill
When we talk grill, we also refer to a fan forced oven. Use your grill settings and adjust accordingly. Ovens of varying make and models tend to have very different characteristics!
Skillet
Usually used just for finishing a piece of meat and associated with a lot of heat. – Like temperature heat. We heat our skillets to very high temperatures (when olive oil starts to smoke) and slap our meats (primarily beef) onto it and leave them for barely 45 seconds per side. This is for the purpose of Maillard Browning. – Google it!
“Perfect for”
We include icons to represent our favourite ingredients to match with the respective rubs/enhancers/condiments. That does not stop you from experimenting them with other ingredients. Play around and share your secrets! – We may surprise you with top secret trial rubs.
Icons
As above, the icons representing our favourite ingredients for each rub/condiment do not hard-code what they can be used for. If you see a fish and and shrimp icon, it would be safe to assume that seafood in general benefits from some of its love. But be sensible about it, we’re not too sure how a herby or umami breakfast yoghurt would go down.