The Ins and Outs of
Rubs, Glazes and Marinades
April 1998 -- Design Elements
By: James C. Burg
Technical Editor
Marinades, glazes and rubs bring flavor, good taste and convenience to any dining occasion. Used for diverse purposes over the years, these flavorful products possess a long history spanning many of the world's cuisines.
One of their earliest uses was extending meat storage with salt and spices, and acids such as vinegar and lemon juice. They've been used to increase meat tenderness as well. Marinades, glazes and rubs also were employed to improve the quality of prepared meats, which often had poor flavor and texture, especially in storage.
Today, there are three main purposes for their use. First, they aid in designing a product containing a full, robust meat flavor, and delivering an added complex of spices and flavors. These additions of flavors and functional ingredients make a meat cut something uniquely different in flavor and eating pleasure. Second, these products add to tenderness and juiciness through retention of juices during storage and cooking. This also adds to the product yield. Finally, rubs and glazes create a barrier, sealing in moisture and flavor; add their own flavor; and improve product appearance.
Marinades consist of savory liquid solutions containing salts, acids, gums, food starches, sugars, flavors, spices, herbs, tenderizers, oils and colors. Meats are marinated by either of two methods. The meat can be placed into a tumbler, the marinade added, and the meat pieces tumbled under vacuum until they absorb the solution. Or, the solutions can be injected into the meat portions on a continuous line. The injection method delivers rapid, deeply infused marinade solutions, evenly dispersing them throughout the cut. The thinner the cut, the more rapidly this equilibrium of marinade will occur. Some manufacturers follow the injection with a tumbler step to more rapidly achieve flavor equilibration in thicker cuts.
Glazes are combinations of flavors, herbs, spices, colors, starches and gums that help seal in meat juices and flavors during processing and cooking. They also provide color, flavor and visual appeal by aiding cling of herbs and spices to the meat surface. Glazes are added to the tumbler after the meat absorbs the marinade. Or, they can be formulated in combination with the marinade to serve as the top coat.
Rubs provide flavor and visual appeal, and consist of salt, pepper and other ground spices and herbs, along with starches and gums to enhance cling. In their role as a surface finish, they add flavorful coatings of spices and herbs, and have the old-fashioned appearance of the original hand-applied rubs.
Multi-tasking
Marinade formulations must accomplish several tasks in a meat product. Designing a marinade requires examining meat characteristics, processing conditions, and storage and shelf-life considerations. Protein structure will affect marinating efficiency by impacting the ease of penetration and permeation of the marinade into the meat fibers.
"Surface area (of the meat) and the condition of the cut have a large effect on the marinade process, as the area determines the relative uptake of the marinade," says Curtis Melton, Ph.D., professor, meat sciences, University of Tennessee, Knoxville. "The muscle structure varies between different types of meat, yet the greater the exposure to the solution, the more efficient the absorption will be."
Cut steaks or kabobs present a greater surface area, and thus will require less marinating time, Melton explains.
"Some cuts of beef - for instance, skirt steaks or round steak - may need incorporation of a tenderizer like papain for best success in marinating," says Glenn Guither, R&D manager, Newly Weds Foods, Chicago. "Too long an exposure to the enzymes can yield a soft, mushy texture." Tenderizers have to be used in a known and controlled manner. The tenderizer papain is a fairly rapidly acting protease, which is deactivated by heat of cooking at between 175° to 185°F. Bromelain is more easily controlled, deactivating between 165° to 175°F.
"Large cuts of beef, such as roasts, are injected with marinade and then tumbled for optimum marinating," Guither says. "The beef will then be cut into sections. The combination of injection and tumbling yields a well-balanced marinade profile in the product. The injection method, by itself, is most efficient in terms of time and cost savings."
Typically, skinless and boneless chicken breasts can be tumbled, because they're thin and relatively absorbent, Guither says. Chicken pieces with bone-in and skin are easier to treat with injection. For instance, chicken wings are often injected, due to the ease of the operation. The injector systems have spring-loaded needles, so if bones are encountered, needles won't break.
Shrimp are treated somewhat differently, says Guither. Fresh shrimp are usually marinated with phosphate-based systems. Frozen, scaled shrimp are pre-dusted with a cracker crust and seasoning blend. The pre-dust provides good frozen-surface adhesion, with little sogginess. Instead of marinating, glazing is employed. This is because the marinating process requires thawing, which might introduce biological contamination.
Sale-display conditions also are important. Consumers will not accept meats exhibiting sweating and purge of juices. Sweating, or weep, is the release of moisture on the surface of some meat products, producing beads or a glistening surface. Purge, or syneresis, is the release of excessive amounts of juices into the package during refrigeration. Manufacturers often enjoy greater leeway regarding purge presence with products intended for the foodservice trade, because restaurant customers will never see pre-cooked product. In the case of grocery-store items, elimination of purge is obviously more important, since consumers have the opportunity to see food in the uncooked state. Retail grocery products might need additional binding systems to yield the same appeal as the identically prepared restaurant item.
When designing marinade flavor systems, consider the application, cooking and storage conditions, as well as coatings, which help seal in flavor. Convenience of use is a primary factor. The easier the formulation is to use, the more likely its acceptance: A home-use marinade packaged as a blend will more likely be purchased than one requiring addition of vinegar, spices and oils. This situation also holds true at the foodservice level, since labor requirements and time demands are critical.
Furthermore, a coating or batter applied to the product after marinating involves a couple of formulation twists. The flavor must be sufficiently bound along with juices for retention: Loss of juices leads to soggy coatings. Also, in a glazed or coated system, flavor levels in the glaze and the meat have to match sufficiently so no sensory stimulation is lost during consumption. If the major flavor notes occur in the glaze or coating, followed by a bland meat profile, the meat will taste wrapped and lack sensory appeal. Similarly, if a flavorful meat product is glazed or coated with a bland product, product appeal will suffer. Balance in the two flavoring systems must be achieved to enhance the product.
Balancing
Marinade design can be viewed as a balancing act in several ways. Acting in concert, several processes occur to increase water retention in the marinated meat. The meat is treated to expand the protein fibers, allowing maximum water absorption. The water-control capability of soluble proteins and expanded matrix proteins improves water-retention capacity. Marinade salts provide an osmotic draw of water due to the high ionic concentration created in the meat. Finally, appropriate pH control maximizes the water-holding ability of the protein. The concurrent processes also increase the capacity of the proteins to absorb flavors from spices, herbs and added flavors in the marinade.
The marinade solution is injected or is drawn into the meat matrix by vacuum in a tumbling system. Systems combining rapid injection, followed by a vacuum tumbling, are capable of turning out products at a relatively high rate and quality. Equalization of the marinade within the meat is reached most efficiently with this technique, although injection systems are expensive and costly to maintain.
Ionic strength of the salts increases in the muscle fibers, promoting swelling of the fibers. The muscle fibers are expanded, exposing the fibers to more water, which then can hydrate the protein fibers to the optimum level. This high moisture level is absorbed by the proteins, increasing juiciness and tenderness. The pH-raising effect of sodium tripolyphosphate increases the pH above the isoelectric point of the meat of 5.4, maximizing water retention by preventing denaturation.
Marinades are generally supplied to manufacturers as a powder, reducing shipping costs of the added water. An additional benefit of supplying dry-blend marinades is that the shelf life of flavors and other ingredients can be extended.
The powder is made into a solution or suspension with water before addition to the tumbler system. Vacuum is applied, and the absorption of the marinade can take 20 to 30 minutes, depending on the water-retention capacity and thickness of the meat cut. The uptake of marinade can be 10% or more of the meat weight. For a given product, the amount of marinade is predetermined to achieve as close to 100% uptake of the marinade as possible during this process.
An injection system uses a row of needles to penetrate to the base of the meat bone, efficiently infusing the meat with marinade. The difference in formulating for tumble vs. injection processing is that narrow-diameter needle injectors cannot accept particulate matter or high-viscosity solutions. The fine needles would require an inordinate amount of cleaning and would become sanitary liabilities. Injection always requires a solution or dispersion marinade. Surface glazes can complete the product appearance and seal in the marinade.
"Marinating proceeds best using injection systems, injection plus tumbling, or the tumbling system," says John Lasin, senior food scientist, meat applications, International Flavors & Fragrances (IFF), Dayton, NJ. "Tumblers are being superseded by injection systems, due to speed of operation and quality of the marinade uptake. The tumbler marinating process is conducted by dissolving the phosphate salts in cold water, then adding the dry mixes and emulsion flavors to the marinade.
"The meat cuts are tumbled at 27 lbs. per square in. vacuum pressure for 15 to 20 minutes to draw in the solution or suspension," Lasin explains. "The products are then allowed to rest for 20 minutes, followed by refrigeration, or cooking and freezing. The time of marinating, of course, depends on the thickness of the meat cut. Thin chicken breasts take less time for absorption of the marinade than a beef roast. Injection processes deliver the marinade very quickly online, yielding optimum dispersion."
Marinades are declared in terms of percent added to the meat. For example, a label might state that 15% of a product consists of a marinade solution, and then list the ingredients contained within that marinade. Glazes aren't subject to the same weight-added restrictions. However, for a meat product, USDA restricts the level of certain ingredients contained within a marinade or a glaze, such as phosphates, which are limited to 0.5% of the entire food product.
Meat of the matter
Not all meats are created alike, and one of the first considerations of marinade design is the specific application. Beef often can benefit from a marinade, especially leaner and tougher cuts. The formulations must take into account the effect on the meat texture and water-binding qualities of the marinade under design. Marinades for poultry and seafood require different formulations than those for denser meats, such as pork and beef. Flavor levels need adjustment as well, to reflect a lighter flavor background, such as shrimp.
A marinade's primary function is imparting flavor and modifying texture. Therefore, it's necessary to incorporate ingredients such as salt and sodium phosphates, which improve water-binding in several ways. First, the salt and phosphates - such as sodium acid pyrophosphate, sodium hexametaphosphate, and sodium tripolyphosphate - expand the protein fibers of meat, allowing more complete hydration of the fibers. The water is held by the hydrophilic protein sites of the fibers, and is more easily retained in the matrix during the cooking process. This hydration allows a higher yield of marinated meat as well as reduced leakage of water and soluble proteins in storage. Moisture loss is reduced during cooking, resulting in juicier, more flavorful meat.
"Another action of the pyrophosphates is to disassociate actomyosin to actin and myosin," says Jim Lamkey, Ph.D., technical manager, meat ingredients business unit, FMC Corporation, Philadelphia. "The actin and myosin are then extracted from the meat, and begin to form a protein network that aids in the retention of moisture.
"As heat is applied to the meat, the protein matrix gels and further entraps the moisture," Lamkey explains. "The ability of proteins to retain moisture is also related to pH. Alkaline phosphates, such as sodium tripolyphosphate, will raise the pH to enhance the protein's ability to bind water. In addition, the chelating abilities of phosphates help to prevent oxidation of fats and flavors by sequestering catalytic metals found in the juices."
Flavor and freshness are thus maintained through storage, he says. The color and appearance also can be affected by pH. Too high a pH can cause a retention of pink color in cooked products. Processors who experience this phenomenon may want to consider phosphate blends having a neutral pH.
Top coats
A rub or glaze enhances the visual appeal, and provides additional flavor excitement. The clarity and sheen of the glaze, the color and flavor and particulates of the glaze or rub, all combine to present an appealing meat product.
The visual appeal of glazes is largely due to the seasonings applied, which, with their myriad colors and textures, attract the consumer's eye. These versatile ingredients are numerous, and offer the designer exciting opportunities to increase product lines. Design along ethnic lines can be quite effective, as tastes and flavors of other cultures increase consumer appeal.
In addition to the obvious aesthetic appeal of glazes, they also provide some substantial functional values. By acting as a coating, a properly designed glaze can increase the retention of juices in the finished cooked meat. This retention of moisture preserves the flavors of the meat and marinade. The integrity of the seasonings of the coating is protected as well. A positive cost factor is that glazes can add up to 20% weight yield. If this glaze is less expensive than the meat, the per-pound cost of the finished product will actually drop.
In developing glaze systems, the correct ingredient combinations provide suspension of particulates, flavor retention, and sealing in of juices. Salts are not required, except as flavor enhancers. The primary ingredients in glazes are carbohydrates (such as starches and gums), added colors, spices, flavors, sweeteners and oils. Vegetable and herb pieces can be added for color, flavor and visual appeal. Flavor modifiers and enhancers aid flavor impact. Sugars aid in dispersing starches. Reducing sugars, such as dextrose and corn syrup, can provide browning effects as well. The browning effects are due to Maillard reactions between the reducing sugars and amino groups of the proteins. The effects are golden to dark-brown coloration of the meat surface, and associated flavor development.
A primary consideration of glaze compositions should be the degree of sealing required. A glaze must provide sufficient cling to the substrate. It also must hold any large particulates in contact with the surface. The glaze system must seal in the juices of the meat and marinade during storage and cooking.
The designer must select a hydrocolloid system that yields the proper combination of functionalities to perform all requirements of the glaze in tandem. Necessary systems will combine food gums, such as xanthan, and low-temperature modified starches or blends. Additional factors determining formulation of glazes include: viscosity, sheen, ease of application, ease of preparation, and cooking method.
Viscosity helps to suspend seasoning particulates, and provides cling of the glaze. Sheen is a function of modified starches that provides good clarity and a glistening effect to the meat. This sheen is accepted as a desirable product characteristic. The more clarity provided, the better in terms of clear glazes. Ease of application is a necessary property of glaze products, ensuring uniform product quality.
Flavor types, whether powdered or liquid, must be selected for heat conditions at the surface and within the cooked meat. Fat-encapsulated flavors retain more flavor at higher temperatures. As they melt down during the cooking phase, they release a bolder flavor.
Glazes can be cooked or reheated under oven conditions to yield surface coatings that will have good sheen and cling after heating, and yield more appealing results. The primary ingredients to provide body, cling, clarity and sealing are starches, gums and oils. Products that aren't precooked require instant starches for glazing, prior to freezing. The product must then set up or gel in the pre-cook or freezing stages to preserve quality of the whole product.
"Shelf life is improved by the glazes through protection from freezer burn and masking of warmed-over flavors," Guither says. "Preparation of the meat with marinade, followed by proper application of glazes and rubs, allows design of an optimum product."
Rubbing it in
Surface rubs add the final touch to a well-designed meat product. The rich texture and palette of crushed peppercorns on a beef roast or the garlic-toned garnish on an Italian chicken breast can make the difference between an exciting product and a lackluster one. The challenge is designing a coating that will draw customers on appearance alone. The design cycle primarily consists of formulating a product with excellent visual appeal, good flavor combinations, and excellent cling properties.
Rubs consist of a base (which can be salt, cracker crumbs or starch), to which flavors, colors, gums and seasonings are added. Cling should be sufficient to provide a good seal coat. Modified starches and gums are well-suited to this task. A glaze and rub system combined can increase the cling. Dry-blended rubs can be applied by dusting to a suitably moist meat or by using a glaze system. The glaze/rub may be applied to a freshly marinated meat, followed by freezing. Alternately, the meat can be fully cooked, reduced in temperature, and the glaze and/or rub system applied prior to freezing.
Spices, herbs and vegetable pieces complement glazes and rubs by providing color, flavor and texture. Encapsulated flavors and spices supply an initial hit of flavor. Crushed applications of seasonings provide less satisfactory results, as they lose flavor volatiles during cooking.
Binding matters
A number of carbohydrates, including gums and starches, improve texture by sealing in the juiciness and firming the cut. Meats tumbled with xanthan will receive a surface-binding film effect when cooked. Xanthan gum increases viscosity and suspends seasoning particulates in the marinade and, on cooking, seals in meat juices. The high water-holding affinity of xanthan prevents moisture loss on cooking. However, tight seals can entrap steam in the meat, which can lead to loss of the protective coating of the marinades and glazes. Selection of ingredients and testing of the final products under normal cooking conditions will determine which carbohydrates yield the most effective combination of moisture retention and surface sealing.
Used as single additives or blended with gums, modified starches also help to provide binding, coating and flavor retention in rubs and marinades. "Intermediate pasting temperature starches that cook at 140° to 150°F are used in marinade systems for their ability to seal in juices at relatively low cooking temperatures," says Mike Augustine, director of food applications, A.E. Staley Manufacturing Company, Decatur, IL. "We have starches that will cook up at temperatures as low as 110°F. Use in both tumble and injection systems is possible, as the starches will form good suspensions in cold or warm water, dispersing readily. When heat is applied, the starches hydrate at the lower cooking temperatures to seal in juices from the meat, providing maximum binding and water-retention capacity."
Cross-linking of starches or modification with functional groups imparts new properties useful in developing rubs, marinades and glazes. According to Augustine, cross-linked starches confer increased acid resistance to marinades requiring significant tartness as well as heat stability during cooking. Modifying starches allows better retention of water in the meat, and thus more tenderness. Additionally, modified starches aid in water retention during freeze/thaw cycles, providing products with more flavor, texture and juiciness.
"These starches have a high degree of substitution for moisture retention and freeze/thaw stability," Augustine explains. "During refrigerated and frozen storage, they retain high integrity in terms of moisture-holding capacity. Stability of the starches is at a maximum in relatively low acid systems, at pH 5.5 or higher. Higher acid systems require the phosphate stabilization for integrity. The water-retention capacity is lower at lower pH.
"The same quality preservation and reliable texture are obtained from the instant starches as from the cook-up starch products," he says. "The instantizing products hydrate much more readily, providing high viscosity and cling. The waxy starches provide better clarity for products requiring that property. They also provide good cling and water retention."
Palette for the palate
The final touch in designing rubs and marinades is the finished-product flavor profile. Marinades provide a touch of juiciness or characterizing flavor to products that have been frozen or refrigerated prior to final cooking. Unusual or popular flavor enhancements, such as smoked turkey breast, sauerbraten or Thai chicken breasts, lend much flavor appeal and variety to standard meat cuts. Marinated and grilled vegetables represent one example of healthful, low-calorie side dishes that can accompany a marinated roast-beef slice or a glistening cherry-glazed duck breast.
"We emphasize sensory testing of products and applications among our R&D teams," says Deana Phillips, business development manager, savory flavorings, Kerry Ingredients, Beloit, WI. "What we are seeing is much interest in the grilled and roast flavors in the marinades. Fusion flavors, such as exotic blends of Caribbean and Mexican, are receiving a lot of attention. Chain restaurants can change their menu items quickly. Food manufacturers are following their lead in regard to the most popular flavor profiles."
Developing a flavor for a given application can be a partnership between flavor house and manufacturer. This can lower design time if a good relationship is developed with flavor suppliers. The more information that can be shared on a confidential basis, the faster the project completion time.
Jane Van Vliet, senior marketing manager, Food Ingredient Specialties, Solon, OH, believes there is a large number of important attributes for a flavor system appropriate to a specific product. They include: solubility; contribution of salt from the flavoring; cost-in-use; method of application (tumble vs. injection); form required (liquid, paste or powder); types and temperature of cooking required (including precooking of the glaze or marinade); and freeze/thaw stability.
Dry marinades can incorporate spray-dried, and water- and oil-soluble flavors. Encapsulated flavors containing proprietary blends of oils, emulsions and gums work well for applications requiring high cooking temperatures. Consider the meat matrix and its water-binding capacity in conjunction with added binder ingredients. Determine the retention levels and quality of various flavors under standard testing conditions. Optimize the moisture, flavor and juiciness using the best available ingredients for the specific product application.
As storage times of finished products prior to final cooking will vary, sensory testing should be conducted to track the performance of their taste, flavor and texture profiles to the expected shelf life. Samples held under constant temperature and humidity conditions can be tracked to determine a product-acceptance profile. Those initial attributes will be sensory-tested at regular intervals during normal distribution conditions. This practice will help determine at what point loss of acceptance occurs. Flavor-tasting is a sensitive indicator of the whole product system, as flavor is a volatile food component.
This method can reveal flavor degradation, fat oxidation, microbiological problems, or the onset of spoilage.
Even perception
The major flavor components will be in the marinated meat, Keller says. The glaze and rub will lend the first sensations of flavor. The flavors in the glaze must be in balance with the marinated product for an even flavor perception. Oleoresins and encapsulated flavors can be used in very hot applications, such as grilled or fried meats, since their strength and stability provide better flavor retention. Freeze/thaw stability of the flavor is improved as well.
Obtaining good flavor balance and retention in a marinated meat is best achieved using emulsion-based flavors, according to Guy Hartman, Ph.D., director, meat and savory division, IFF. "Not only do emulsions yield good dispersions within the meats, but the retention is better than conventional flavors," Hartman says. "The small micelle emulsions we have developed appear to form surface ionic bonding with the proteins, creating greater retention of flavors during storage and cooking."
Reduced-fat meat products also may benefit from marinades and flavors. IFF has developed a line for just that purpose. "R&D has also been devoting time to developing flavors for masking bitterness in meat additives such as potassium salts and soybean derivatives," says Ira Warder, vice president, flavor technical resources, IFF. "The masking flavors have been very successful."
Some masking flavors can cover warmed-over flavors, according to Hartman. The flavors perform well in pre-cooked items that are kept warm at kiosks. IFF also formulates flavors for home-meal replacement products that maintain and restore a freshly cooked flavor after reheating.
Products that have grill flavor and/or appearance would benefit from browning agents, according to Catherine Skinner, food technologist, Red Arrow Products, Manitowoc, WI. This flavor profile can be achieved by using grill flavors and browning agents, which offer the possibility of reduced processing cook times. "A browning agent can be used at 1.5% to 2.0% in the formula of a marinade to provide the sought-after golden-brown color to chicken or other light-colored meats," Skinner says.
The particular grilled note can be enhanced with reaction flavors, says Gary Underwood, vice president, R&D, Red Arrow Products. The company's grill flavors can be used in breaded chicken patties. The patties can be tumbled or injected with grill flavor at about a 0.5% level of the brine, coated and frozen. "Freeze/thaw testing of the products shows good product quality at six to eight weeks," Underwood says. "Grill flavors are prepared from vegetable oils under controlled heat conditions to yield complex flavor profiles."
The flavors are supplied in dry, oil or water-soluble forms. They can be plated onto dendritic salt for use at a 2% salt basis in the finished product. Red Arrow offers a dry-grill product that can be used in marinades to produce a grilled vegetable product. The differing surfaces of vegetable products require good adhesion. A pepper, for instance, presents a relatively absorbent inner surface, with a slick, low-adhesion external surface. Grilled, fried or sautéed, vegetables and meats should provide increased opportunities for product designers.
Savory sensations
In addition to its synergistic effect with phosphates in water retention, sodium chloride has always been used for its taste and flavor contributions. Salt seems to somewhat modify the burn of capsaicin in hot peppers - a hot item in marinades and rubs.
In addition, the tastes of saltiness, sweetness, tartness and bitterness, along with the flavor- and taste-enhancing umami effect, yield a sought-after savoriness. Produced by glutamates, umami has been described as a fifth taste, characterized generally as savoriness. Sugars add their sweet effect to flavors and acids, modifying the product profile. Acids produce tart and astringent effects, altering the product profile accordingly.
"Acids are critical when designing marinades," says Keith Blowers, senior food technologist, McCormick Flavors, Hunt Valley, MD. "Using a minimum of vinegars and juices, such as lemon, together with phosphate buffers, the pH of the system should be maintained as near 6.5 as possible to maximize the water retention. By buffering and adding piquant flavors, it's possible to develop products with an appropriate profile. The marinade profile can be somewhat compensated for by using a glaze and/or a rub." Lemon is a somewhat difficult flavor, as it and other highly acid dependent flavors require a fair amount of tartness to develop a characteristic flavor profile.
"In terms of taste and flavor interactions, such as tartness in an acidic marinade, Kerry has a spray-dried 12% vinegar product," says Jim Keller, project leader, savory flavorings, Kerry Ingredients. "This is diluted out to 3% vinegar for the marinade. I have not seen denaturing of the protein matrix at that level of vinegar. Functional phosphates are used to control pH, taste and flavor balance."
Flavor enhancers, such as yeast extracts and hydrolyzed vegetable protein, can be used to effect in marinades.
Yeast extracts contain amino acids, peptides, polypeptides and nucleic acids, which together yield some of the same flavor-enhancing effects as glutamates. The extracts, derived from brewers yeast, add partially to meat-extract flavor notes. Hydrolyzed vegetable proteins (HVPs) are derived from wheat or corn gluten as well as soy flour. The acid-hydrolyzed proteins are neutralized and then dried into a powder. The product consists of 40% to 45% salt, 9% to 12% naturally occurring monosodium glutamate, and about 50% to 55% flavor materials.
Pale HVPs enhance poultry products, while dark HVPs have more hearty meat flavors and are used in meats for flavor enhancement. In addition to the high levels of salt, HVPs made with hydrochloric acid can contain mono- and dichloropropanols.
New ideas for food products, consisting of unfamiliar cuisines and the familiar in new guises, continue providing opportunities for easy-to-prepare, tempting-to-try fare. Rubs, glazes and marinades, with their instant eye appeal and mouth-watering aromas, will remain an important part of that trend.
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