What is the blackened spice?
red spice is a mixture of herbs and spices used to hand over taste and color during cooking. The components of this mixture differ, but may include salt, pepper, pepper, garlic, onion, thyme and oregano. The red spice is popular in southern cuisine in the United States and is often used with seafood and chicken. Most chefs use these mixtures of spices for cooking above high, direct heat. The fish are then cooked at a high temperature in an iron pan. Prudhomme has developed this method for the New Orleans restaurant and gradually gained popularity throughout the south. Since then, this technique has been modified for use with other fish, poultry and meat. Creating black -boxing D allows the chefs to better control the taste of the bowl and reduce the sodium content for dinner sensitive salt. The chef can also control the amount of heat in the mixture by adding more or less pepper to the recipe. Home mixtures of spices can be stored in an airtight container in a cold dry place for several weeks or months.
ingredients in these mixtures may vary significantly depending on the area where the recipe has been developed. Salt and black pepper are the two most common ingredients; The pepper is also popular because the red spice nicely turns black. Many recipes include several other spices such as garlic and onion to add depth to the taste. Many mixtures also include Cayenne Pepper, which adds a considerable amount of heat to the bowl. Recipes can also include popular regional flavor, such as celery seed or flavors that complement the type of meat or fish.
When cooking with blackened spices, the mixture should be applied heavily and evenly, so that the surface of the meat darkens and ends with a nice crust. While blackened appetizers are traditionally cooked in an iron pan, this method creates a huge amount of smoke. Chefs without a well -ventilated kitchen can decide to cook outside using a grill or a cast iron pan heated directly over coal. Is important to provideOut grill or Mr Time to show correctly to make the spice of the mixture.