Description
Method to form a crust of herbs and spices
Technical
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.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
Wine Analogy
Like a heavily oaked Zinfandel with peppery notes
Coffee Analogy
Similar to dark roast coffee with cinnamon undertones
Perfume Analogy
Reminiscent of leather-forward fragrances with smoky accords
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced