"No dinner party is complete without a show-stopping protein. And for many, that show-stopping protein is prime rib. It's a cut that truly speaks for itself; it's juicy, tender, and large enough to take up most of the real estate on your plate. However, this cut needs a lot of assistance to bring out its flavor nuances and really make for a bite that tastes as good as it looks."
"You might add the usual suspects, like salt and pepper, but in an exclusive interview with Tasting Table, Scott Thomas, owner of The Grillin' Fools, offered another flavorful suggestion: espresso powder. Espresso powder can be used for many recipes, though many of them are sweet ( like in cookies or brownies). It's not the same stuff you'd brew espresso with; it undergoes more processing so that it's fine and dissolves easily - meaning no grittiness."
"Thomas explains that this ingredient has flavor nuances of its own; it's acidic, sweet, nutty, rich, and rife with caramel undertones, all of which make it a great prime rib seasoning. "While sweetness and caramel don't normally go with beef, it's more subtle than profound and thus doesn't overpower the natural deliciousness of prime rib," he says. He notes that espresso powder can be used alongside other conventional savory prime rib seasonings, garlic, and alliums for a flavorful crust."
Espresso powder brings acidic, sweet, nutty, rich, and caramel undertones that complement prime rib and boost umami. The powder is more finely processed than brewed espresso grounds, so it dissolves easily without grittiness. It pairs well with conventional seasonings such as salt, pepper, garlic, and other alliums to form a flavorful crust. Only a small amount is needed; a few tablespoons may suffice depending on roast size. The intended effect is for the espresso's earthiness to meld into the fat and elevate the meat's natural flavor rather than dominate it.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]