Blackened fish (right)
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was 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,[3] the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
References[edit]
^ Herbst, S.T.; Herbst, R. (2007). The Food Lover’s Companion (Fourth ed.). Barron’s Educational Series..mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:”””””””‘””‘”}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:url(“//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png”)no-repeat;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}
^ 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. Retrieved 26 Oct 2011.
^ “Restodontê | Descubra receitas a partir de seus ingredientes”. Restodontê (in Portuguese). Retrieved 17 March 2018.
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See also
- List of cooking appliances
- List of cooking vessels
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- Food preparation
- Food preservation
- Food safety
Food portal Drink portal Category Commons Cookbook WikiProject
Source: https://en.wikipedia.org/wiki/Blackening_(cooking)
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