Originally posted by AWMac
What is "Blackened?" I've made "Blackened" stuff before, all accidents.
I would like to expierience the Cajun courses yet have no idea on what is what.
Mac
"Blackening" describes a searing process whereby a spicy seasoning mix is applied to meat, chicken or fish, which is then seared in a hot cast iron pan.
The trick is to create a crisp exterior without burning the spice-herb mixture which then becomes bitter. Cast iron is used primarily due to the fact that it holds heat well. Contrary to popular belief, you don't have to get the pan "roaring" hot. A 3-4 minute pre heat over high flame will do the trick.
Two tricks I can offer...1.) use rather thin cuts of whatever you wish to Blacken...no more than 1/2" 2.) Have the cuts at room temp.
Do not use butter or olive oil to the pan; they will smoke and burn. Add 1 Tbsp of vegetable oil just before adding the meat. If you do not have a POWERFUL hood fan over your range, do not attempt to do this indoors as you will have a house full of smoke.
As for spice blends, I prefer Paul Prudhomme brand. You can also google up a bunch on your own.
Good luck!
