Bronzing

What is it? Bronzing is a name that we apply to a technique similar to “blackening”, but at a lower temperature than is required for blackening. As with blackening, bronzing is cooking foods (generally meats or fish) by coating the food in spice and cooking it quickly on a pan or grill. Bronzing spices generally contain more herbs than blackening spices. The spice and the cooking process create a crispy, flavourful barrier around the food being bronzed.

To “bronze” properly, a stainless steel pan is heated over high temperature. (The skillet or grill should be dry before it is heated.) The food to be grilled should be at room temperature. Sprinkle the food with bronzing spice (notes: for more flavour, roll food into spice mix before cooking).
Place the food onto the pan, drizzle with a small amount of melted, clarified butter. Cook for 1-2 minutes. Turn with a spatula and drizzle again with a small amount of butter. Cook for another 1-2 minutes and remove from the pan. Should foods requiring longer cooking time, or to cook meats beyond medium, place on a tray or dish in a heated oven to complete the cooking process.

Why Bronzing? Bronzing adds a distinctive flavour to food while creating a savoury, moisture-retaining barrier around the outside. By creating a crisp, savoury coating of spice, the full flavour of the food being bronzed develops inside – creating a delicious balance between the discrete combinations of flavour and texture.

What equipment do I need to bronze? The heat required by bronzing means that you will need a good quality stainless steel pan which won’t warp when heated. A slim stainless or Teflon spatula is also helpful to remove the food from the pan without tearing the outer, spiced layer of the food away.

What foods can I bronze? Generally all types of fish and thin cuts of meat, vegetables, it’s really up to you. Keep in mind that bronzing foods will often not cook more than medium (the cut of meat will determine the doneness) and it is therefore not suitable for cuts of meat which need to be cooked beyond that (e.g. thick cuts of chicken and pork cuts). Ways to obtain a bronzed meal cooked beyond medium is to finish off the cooking in the oven, to lower the heat or to move the pan from the heat, cover with a tight-fitting lid and allow the meat to rest. When handling meats, please practice food safety.