Английская Википедия:Blackening (cooking)

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Шаблон:Short description

Файл:The Food at Davids Kitchen 090.jpg
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 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

Шаблон:Reflist

Шаблон:Cooking Techniques Шаблон:Cajun cuisine


Шаблон:Cooking-stub