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Blackening (cooking): Revision history


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  • curprev 18:4518:45, 2 April 201967.177.120.100 talk 2,140 bytes +4 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. undo Tags: Mobile edit Mobile web edit

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