Blackening (cooking) - Wikipedia

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Appearance move to sidebar hide From Wikipedia, the free encyclopedia Method to form a crust of herbs and spices

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme.[1] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder, and onion powder.[2] It is then cooked in a very hot cast-iron skillet.[2][3] The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.[4]

While the original recipe calls for redfish (Red drum),[3] the same method of preparation can be applied to other types of fish as well as proteins such as steak, chicken cutlets, or tofu.

See also

[edit]

• Browning (cooking)

References

[edit]

1. ^ Herbst, S.T.; Herbst, R. (2007). The Food Lover's Companion (Fourth ed.). Barron's Educational Series.
2. ^ a b O'Neill, Molly. "Paul Prudhomme's Blackened Redfish". The New York Times: Cooking. The New York Times Company. Retrieved 6 September 2018.
3. ^ a b "blackened". Food Encyclopedia. Television Food Network, G.P. Archived from the original on 18 August 2016. Retrieved 26 Oct 2011.
4. ^ "Restodontê | Descubra receitas a partir de seus ingredientes". Restodontê (in Brazilian Portuguese). Retrieved 17 March 2018.

v t e Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Barbecue Radiation Charbroiler Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Reduction Low heat Coddling Creaming Infusion Poaching Simmering Low-temperature cooking Smothering Steeping Stewing Indirect heat Bain-marie (Double boiling) Sous vide Double steaming Steaming
Fat-based	High heat Basting Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying Sautéing Low heat Gentle frying Sweating
Mixed medium	Carryover cooking Barbecuing Braising Caramelization Deglazing Discada Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Slow cooker Thermal cooking
Non-heat	Aging Brining Burying in ground Curing Drying Fermenting Juicing Pickling Purée Salting Souring
See also	List of cooking appliances List of cooking vessels Outdoor cooking Food preparation Food preservation Food safety
Category

v t e Cajun cuisine
Ingredients	Andouille Crawfish Filé Holy trinity Louisiana Hot Sauce Rice Roux Steen's syrup Tasso ham Tabasco sauce Trappey's Hot Sauce
Methods	Baking Blackening Brochette Deep frying Fricassée Grilling Seafood boil Smoked meat Smothering
Dishes	Boudin Chaudin Couche Couche Cracklins Crawfish pie Dirty rice Cochon de Lait Étouffée Gumbo Gumbo des Herbes Hog's Head Cheese Jambalaya Maque choux Pecan praline Pistolette Red beans and rice Rice and gravy Sauce Piquante Shrimp creole Stuffed Mirliton Turducken
Chefs	John Besh Tony Chachere John Folse Emeril Lagasse Kay Prudhomme Paul Prudhomme Justin Wilson
See also	Cuisine of New Orleans
Category: Cajun cuisine

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