On 12/18/2017 at 8:18 PM, Okanagancook said:I use the 'Magic Browning Powder" (2 parts baking soda to 3 parts dextrose from a previous post by an Egullet member...forget who it was about a year or so ago).I sear my steaks in the same fashion as Chris Hennes. Heat the cast iron pan to smoking (kitchen fan on and window open); unbag the steak and dry really really well; dump in the canola oil and let it get hot; put the steak in (steaks are cooked at 122F for about 45 minutes) and leave for about 45 seconds and flip for another 45. I think thick steaks work the best and ours are usually 1 1/2 inches.
How well would this ratio work in a Dry Rub? Lets say i was going to substitute a 2:1 salt/sugar rub for this dextrose baking soda mixture. Apparently there is a product available for food service that is designed for adding to dry rubs called Maillose Dry which can be found here: http://www.redarrowusa.com/products/browning/maillose-dry/
Has anyone used this product, or know anything about it?
