By Ray "Dr. BBQ" Lampe

In his most modern lip-smackin' cookbook, Dr. BBQ indicates tips to costume up meat, greens, and end result with one hundred twenty brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and whole recipes for what to make with them.

Whether fogeys are looking to attempt their abilities on the grill or whip up a stove-top dinner, those flavor-enhancing recipes will take each meal to the subsequent point. shower beef chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie's Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness by no means results in this must-have guide for these seeking to spice issues up.

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Extra info for Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes

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As you make these recipes, you may notice how similar many of the recipes are to each other. Kefir is basically a variant of yogurt and yogurt is basically a variant of buttermilk. Greek-style yogurt is essentially crème fraîche, only with different amounts of protein and butterfat in the same volume. The difference is the richness of the milk or cream you start with, the cultures you use and the temperatures at which you incubate. A walk down the supermarket dairy aisle will never be the same!

If you really want a more store-bought-like result, you have a few options. In industrial production, fodder plant– and seaweed-based additives such as guar gum, agar, or carrageenan gum are a standard. To keep your cheese creations as simple as possible and to avoid unwanted flavors, try one of the options in the chart on the facing page if you wish to tinker with density and texture. ” Milk gels, which you can visualize as yogurt, take only a few steps. Warm the milk or cream, add cultures, incubate, refrigerate, and then enjoy.

Place a towel in the bottom of a box. Put the heating pad on top, then cover with two or three more towels. Rest the yogurt container(s) on top of the towels and close the box. Set the thermostat of the heating pad to maintain the desired temperature. That’s a lot of Latin! But don’t worry about the long names. The point is, there is an overlap in the types of cultures you’ll use for different dairy products and which cultures you use is only one factor determining the end product. Differences in how the product comes out, therefore, depend in part on the type of cultures used as well as other factors.

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