What You Need to Know
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. 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. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
Steps
- 1.
Blackened Redfish (Louisiana, USA): Signature application that defines Cajun blackening
- 2.
Tandoori Blackened Chicken (Punjab, India): Adaptation using yogurt marinade before blackening
- 3.
Blackened Tofu Steak (California, USA): Vegetarian interpretation with smoked paprika
The Science
Primary Reaction
Maillard Reaction