paprika question
- Thread starter john enea
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Clark Deutscher
TVWBB All-Star
I usually get my spices from Penzeys or World Spice . I know some get from Costoc as well. Personally I don;'t use much regular paprika, lots of smoked paprika for making chorizo though.
Clark
Clark
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john enea:
a lot of the rub recipes call for a lot of paprika. Where do you guys buy larger quantities? If it calls for 1/4 cup it takes a little more than the regular sized spice jar. I would like to get a larger size to keep it in stock.
thanks
john </div></BLOCKQUOTE>
John, I don't like paprika in my rubs, well to be honest I don't much like it period. IMO it gives a rub a grainy sandy mouth feel to it. I do have a small jar of the smoked around (from Penzey's) for on top of deviled eggs and such, but that's about all I use it for. Just a little sprinkle to add some color to the top of a dish, mac/potato salad, eggs, etc.
But yes to what Clark said. Penzey's and World spice are top notch.
a lot of the rub recipes call for a lot of paprika. Where do you guys buy larger quantities? If it calls for 1/4 cup it takes a little more than the regular sized spice jar. I would like to get a larger size to keep it in stock.
thanks
john </div></BLOCKQUOTE>
John, I don't like paprika in my rubs, well to be honest I don't much like it period. IMO it gives a rub a grainy sandy mouth feel to it. I do have a small jar of the smoked around (from Penzey's) for on top of deviled eggs and such, but that's about all I use it for. Just a little sprinkle to add some color to the top of a dish, mac/potato salad, eggs, etc.
But yes to what Clark said. Penzey's and World spice are top notch.
j biesinger
TVWBB Platinum Member
I'm relatively new to the game (<2 yrs) but I think I can second most of that. I've had grainy sandy mouth feel, bitter aftertaste, and blackening bark. I'm coming to the point where I think its mostly attributed to paprika.
Kevin, is there a chile that you'd suggest to sub for the paprika called for in a rub? I know a lot depends on what you're using it for. So what chile would you sub for the paprika if cooking beef? Pork? Poultry? Fish or shellfish?
For general use? Ancho, or something brighter?
Rita
For general use? Ancho, or something brighter?
Rita
K Kruger
TVWBB 1-Star Olympian
Yes, it depends. But without putting too fine a point on it--for the moment
--probably mild New Mexico. Better flavor, similar color. Ancho can be a good choice. It has more flavor than paprika but is much darker. In quantity or in some applcations it might be too dark.
Putting a finer point on it: Cayenne is often an ingredient I ditch in favor of a chile with heat and flavor, something cayenne lacks, so I either use a hotter chile as the chile component or combine two or three, one or two of those, at least, for heat and flavor.
For longer cooked beef I tend to go with darker chilies with deep flavor, especially guajillo and negro pasillas but will also include ancho and/or hot NM sometimes. Aleppo often figures in.
I use similar combinations for butt. For shorter, high heat pork items (tenderloin, babybacks) I often go with a lighter color chile like aji amarillos as the primary, and boost with Aleppo or a NM. This is a good approach, imo, for light-skinned poultry as well, and often for fish and seafood. (Try shrimp fra diavolo using straight Aleppo instead of the typical crushed red. World of difference.)
Also, when working off of typically written rub recipes (where the paprika appears at or near the top) try forgoing the paprika--or whatever you're planning on subbing--and make the rub with the other ingredients first. Blend well, then add the chile component(s) a T or two at a time, till you achieve the flavor/color that seems right to you.
Putting a finer point on it: Cayenne is often an ingredient I ditch in favor of a chile with heat and flavor, something cayenne lacks, so I either use a hotter chile as the chile component or combine two or three, one or two of those, at least, for heat and flavor.
For longer cooked beef I tend to go with darker chilies with deep flavor, especially guajillo and negro pasillas but will also include ancho and/or hot NM sometimes. Aleppo often figures in.
I use similar combinations for butt. For shorter, high heat pork items (tenderloin, babybacks) I often go with a lighter color chile like aji amarillos as the primary, and boost with Aleppo or a NM. This is a good approach, imo, for light-skinned poultry as well, and often for fish and seafood. (Try shrimp fra diavolo using straight Aleppo instead of the typical crushed red. World of difference.)
Also, when working off of typically written rub recipes (where the paprika appears at or near the top) try forgoing the paprika--or whatever you're planning on subbing--and make the rub with the other ingredients first. Blend well, then add the chile component(s) a T or two at a time, till you achieve the flavor/color that seems right to you.
This is another one of those topics that baffles me. Grainy mouth feel? Bitter aftertaste? I have no clue. How much rub are you guys putting on your meat that you end up with gritty mouth feel?
But as I just wrote in a different message thread, I'm the guy that can't tell the difference between a $6 bottle of wine and a $60 bottle of wine. I guess I'm just not that sensitive to these things.
John, I buy my paprika at Penzeys online.
Regards,
Chris
But as I just wrote in a different message thread, I'm the guy that can't tell the difference between a $6 bottle of wine and a $60 bottle of wine. I guess I'm just not that sensitive to these things.
John, I buy my paprika at Penzeys online.
Regards,
Chris