Blackening (cooking)

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.

References

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

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 Slow 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

Device-based

Non-heat

Category

Commons

Cookbook

WikiProject

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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This page was last edited on 20 November 2023, at 19:30

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References