What is black?

Blackening is a cooking technique created by chef Paul Prudhomme as a gray cooking method. The authentic version of the black relies on milk solids in butter and for baking spices to a lesser extent for black. When cooking style became more popular, other chefs and restaurants have evolved alternative styles of black food, usually using pungent mixtures of spices and oil to create a blackened bark on food. Although the method has been developed for solid fish use, it can also be used on other foods such as chicken, beef and vegetables. The master must be cast iron or something similar that can withstand intense heat. The actual amount of heat required for this cooking method is more than a standard top domestic range can produce and warmer than most gas grills can achieve. Special outdoor standing fryer or hardwood coal usually and only one way to get the pelvis sufficiently hot. In non -traditional methods, moderate heat is usually sufficient, althoughThe results are somewhat different.

Authentic preparation begins with a large amount of butter, which is melted and cooled but unloaded. Spices - usually a combination of thyme, garlic salts, peppers and peppers, although some mixtures use a much wider range of spices - are added to butter. The master should be incredibly hot at this point and was ready for cooking. The meat is then soaked in a chilled mixture of butter and spices and immediately placed in a hot pan.

blackness occurs almost immediately when the butter hit the hot pan. A huge amount of smoke will also be created, so this style of drawing is usually done outside. More butter is poured over the meat before the meat turns to the other side after a few minutes. Milk solids in butter brown brown and finally blamed and formed a bark that is filled with a taste of spices and sealing in the moisture of the meat.

A more affordable way of black food can be pitsT in a cast iron pan at medium temperature. The fish is immersed in butter and then covered with spices. Some oil is added to a hot pan, after which the fish is placed inside. After a few minutes of cooking, the spices are baked and begins to darken, as well as butter, although the taste differs significantly from versions with a higher device.