This is an old revision of this page, as edited by 67.177.120.100(talk) at 18:45, 2 April 2019(The NYT article referenced here details Paul Prudhomme's technique of blackening. His instructions say to sprinkle the spices on the meat after dipping in butter. I improved this article by replacing "dredged in a mixture spices" to "sprinkled with a mixture of spices" because that is the term used in his actual recipe. Dredging would make a thick coating on the meat and would give a different flavor.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 18:45, 2 April 2019 by 67.177.120.100(talk)(The NYT article referenced here details Paul Prudhomme's technique of blackening. His instructions say to sprinkle the spices on the meat after dipping in butter. I improved this article by replacing "dredged in a mixture spices" to "sprinkled with a mixture of spices" because that is the term used in his actual recipe. Dredging would make a thick coating on the meat and would give a different flavor.)
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chefPaul 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,[3] the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chickencutlets.
References
^Herbst, S.T.; Herbst, R. (2007). The Food Lover's Companion (Fourth ed.). Barron's Educational Series.
