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- Blackening_(cooking) abstract "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. The food is dipped in melted butter and then dredged in 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.While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.".
- Blackening_(cooking) thumbnail The_Food_at_Davids_Kitchen_090.jpg?width=300.
- Blackening_(cooking) wikiPageExternalLink index.html.
- Blackening_(cooking) wikiPageID "17610088".
- Blackening_(cooking) wikiPageLength "1417".
- Blackening_(cooking) wikiPageOutDegree "20".
- Blackening_(cooking) wikiPageRevisionID "643440735".
- Blackening_(cooking) wikiPageWikiLink Black_pepper.
- Blackening_(cooking) wikiPageWikiLink Cajun_cuisine.
- Blackening_(cooking) wikiPageWikiLink Cast-iron_cookware.
- Blackening_(cooking) wikiPageWikiLink Category:Cajun_cuisine.
- Blackening_(cooking) wikiPageWikiLink Category:Cooking_techniques.
- Blackening_(cooking) wikiPageWikiLink Category:Culinary_terms.
- Blackening_(cooking) wikiPageWikiLink Category:Fish_dishes.
- Blackening_(cooking) wikiPageWikiLink Chef.
- Blackening_(cooking) wikiPageWikiLink Chili_pepper.
- Blackening_(cooking) wikiPageWikiLink Fish_as_food.
- Blackening_(cooking) wikiPageWikiLink Garlic_powder.
- Blackening_(cooking) wikiPageWikiLink Herb.
- Blackening_(cooking) wikiPageWikiLink Onion_powder.
- Blackening_(cooking) wikiPageWikiLink Oregano.
- Blackening_(cooking) wikiPageWikiLink Paul_Prudhomme.
- Blackening_(cooking) wikiPageWikiLink Redfish.
- Blackening_(cooking) wikiPageWikiLink Salt.
- Blackening_(cooking) wikiPageWikiLink Spice.
- Blackening_(cooking) wikiPageWikiLink Thyme.
- Blackening_(cooking) wikiPageWikiLink File:The_Food_at_Davids_Kitchen_090.jpg.
- Blackening_(cooking) wikiPageWikiLinkText "Blackened Fish".
- Blackening_(cooking) wikiPageWikiLinkText "Blackening (cooking)".
- Blackening_(cooking) wikiPageWikiLinkText "Blackening".
- Blackening_(cooking) wikiPageWikiLinkText "blackened".
- Blackening_(cooking) wikiPageWikiLinkText "blackening".
- Blackening_(cooking) wikiPageUsesTemplate Template:Cajun_cuisine.
- Blackening_(cooking) wikiPageUsesTemplate Template:Cite_web.
- Blackening_(cooking) wikiPageUsesTemplate Template:Cooking-stub.
- Blackening_(cooking) wikiPageUsesTemplate Template:Cooking_Techniques.
- Blackening_(cooking) wikiPageUsesTemplate Template:Ref_improve.
- Blackening_(cooking) wikiPageUsesTemplate Template:Reflist.
- Blackening_(cooking) subject Category:Cajun_cuisine.
- Blackening_(cooking) subject Category:Cooking_techniques.
- Blackening_(cooking) subject Category:Culinary_terms.
- Blackening_(cooking) subject Category:Fish_dishes.
- Blackening_(cooking) hypernym Technique.
- Blackening_(cooking) type TopicalConcept.
- Blackening_(cooking) type Dish.
- Blackening_(cooking) type Technique.
- Blackening_(cooking) comment "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. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder.".
- Blackening_(cooking) label "Blackening (cooking)".
- Blackening_(cooking) sameAs Q4922798.
- Blackening_(cooking) sameAs m.046366y.
- Blackening_(cooking) sameAs Q4922798.
- Blackening_(cooking) wasDerivedFrom Blackening_(cooking)?oldid=643440735.
- Blackening_(cooking) depiction The_Food_at_Davids_Kitchen_090.jpg.
- Blackening_(cooking) isPrimaryTopicOf Blackening_(cooking).