liquid into many different parts of the meat
interior.
Herbs and Spices
as Coatings
A useful side effect of coating meat and fish
with a paste or rub of herbs and spices is that
such a coating acts as a protective layer —
like the skin on poultry — that insulates the
meat itself from the direct high heat of oven
or grill. This means that the outer layers of
meat end up less overcooked, and so moister.
Coarsely cracked spices, coriander in
particular, can provide a crunchy counterpoint
to the softer insides. The flavor of a spice
crust is improved if the coating contains some
oil, which essentially causes the crust to fry
rather than simply dry out.
Extracts: Flavored Oils,
Vinegars, Alcohols