When you go barbecuing or cooking with herbs, you'll quickly encounter two techniques: a marinade and a dry rub. Both add flavor, but the effect on your dish is completely different. By understanding the difference well, you can more easily choose the right approach and get more out of your ingredients.
What is a marinade?
A marinade is a liquid mixture in which you let meat, fish or vegetables soak. Usually composed of:
- Acid (lemon, vinegar, yogurt)
- Fat (oil)
- Flavorings (herbs, spices, garlic)
A marinade not only adds flavor, but also helps make meat more tender and juicier. This makes it especially suitable for larger cuts of meat or longer cooking processes.
When do you use a marinade?
- For larger cuts of meat (chicken, beef, lamb)
- If you want to retain juiciness
- When you have time to let it soak in
What is a dry rub?
A dry rub is a dry spice mix that you rub directly onto your ingredients. During cooking or grilling a spiced crust (bark) forms that provides lots of flavor and texture.