RUB CAKING
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- Pilgrim
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RUB CAKING
Greetings to All
I blend my own rub. It cakes pretty bad. I would appreciate any suggestions. Thanks in advance to all
Jorge C
I blend my own rub. It cakes pretty bad. I would appreciate any suggestions. Thanks in advance to all
Jorge C
Cya
Jorge
Jorge
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Re: RUB CAKING
If you are bending large batches in advance there are "anti caking" agents that are available commercially. Also I think that maybe you have a moisture problem. Make sure that you store all your spices in a dry area away from the stove and dishwasher where moisture is higher.
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Re: RUB CAKING
If you are using brown sugar, place it in a thin layer on a baking tray and let air dry. Once it is dry break or mash into granules and use as regular brown sugar.
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- Pilgrim
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Re: RUB CAKING
THANK YOU Craig and Dadude!!! The moisture could come form the brown sugar that I DO use...I wil let it air dry according to your suggestions and I will look iinto anicaking agents,,I appreciate you very much!
Cya
Jorge
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Re: RUB CAKING
Another option is to swtich to turbinado sugar. It is typically much dryer than regular brown sugar. It is what use when making my own rubs. No caking issues.
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Re: RUB CAKING
Since Turbino sugar does not have quite the same flavor as brown sugar, another thing you can do is look for free-flowing brown sugar. These sugars are produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar. You can usually find this with the baking products.
I buy Imperial Sugar/Dixie Crystals brand in the local grocery store.
I buy Imperial Sugar/Dixie Crystals brand in the local grocery store.
Jim
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- Pilgrim
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Re: RUB CAKING
Jim
Thanks you very much! And kudoos on you rgeta website , recipes and photos!
JC
Thanks you very much! And kudoos on you rgeta website , recipes and photos!
JC
Cya
Jorge
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Re: RUB CAKING
I appreciate you response..I will use the microwave for this as well.. thanks very much
Cya
Jorge
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Re: RUB CAKING
You can also try Brownulated sugar. It is already dried.
http://www.myspicer.com/catalog/advanced_search_result.php?keywords=brownulated+sugar&osCsid=o1i7c0qg93ec4okchtlonchrh0&x=0&y=0
http://www.myspicer.com/catalog/advanced_search_result.php?keywords=brownulated+sugar&osCsid=o1i7c0qg93ec4okchtlonchrh0&x=0&y=0
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Re: RUB CAKING
Would vaccum packing the rubs help or add to the problem??
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Re: RUB CAKING
Another thing for home blenders is to omit the brown sugar. Calculate your season mix to brown sugar ratio, then just mix in the brown sugar when you use the rub.
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Re: RUB CAKING
Fast Freddie wrote:You can also try Brownulated sugar. It is already dried.
http://www.myspicer.com/catalog/advanced_search_result.php?keywords=brownulated+sugar&osCsid=o1i7c0qg93ec4okchtlonchrh0&x=0&y=0
I use this in my blends. It works well.
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