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Additional
blackening (cooking)
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Blackening (cooking)
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
.
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