Blackening (cooking)

Blackening is a cooking technique commonly used in the preparation of fish and other protein sources. The technique was popularized by Louisiana chef Paul Prudhomme during the 1980s.

History

Blackening was first introduced to the culinary world by Chef Paul Prudhomme. He initially used this technique for the preparation of redfish, but it has since been applied to a variety of other proteins, including chicken, steak, and pork.

Technique

The blackening technique involves dipping the protein in melted butter, then coating it in a mixture of herbs and spices, before cooking it in a very hot cast-iron skillet. The high heat causes the butter and spices to form a dark crust on the surface of the protein, giving it its characteristic "blackened" appearance and flavor.

Ingredients

The specific herbs and spices used in blackening can vary, but a typical blackening spice mix might include paprika, cayenne pepper, black pepper, garlic powder, onion powder, thyme, and oregano. Some recipes may also include salt, although this is not a traditional ingredient in blackening.

Variations

While blackening is most commonly associated with Cajun and Creole cuisine, variations of the technique can be found in other culinary traditions. For example, the Indian technique of tandoori cooking involves a similar process of coating proteins in spices and cooking them at high heat, although it typically uses a tandoor oven rather than a skillet.

See also

• Cajun cuisine
• Creole cuisine
• Tandoori cooking
• Paul Prudhomme

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