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Blackening
What is it? Blackening is the process of cooking foods (generally meats or fish) by coating in spice and cooking at extremely high heat. The process actually creates a barrier between the food and the heat, allowing blackening,
not burning, to occur.
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To blacken properly, a cast iron skillet or grill plate is heated over very high temperature until just short of a white spot or ash appearing. (The skillet or grill must be extremely dry before it is heated.) The food to be grilled should be at room temperature. Dip food into melted, clarified butter, then sprinkle with spice (notes: for more flavour, roll food into spice mix before cooking and the butter can be omitted to reduce calories). Place the food onto the pan, cooking for 1-2 minutes on each side. 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.
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Why Blacken? Blackening adds a distinctive flavour to food while creating a savoury, moisture-retaining barrier around the outside. The result? Warm, smoky grilled flavours and succulent textures.
What equipment do I need to blacken? The high heat required by blackening means that you will need a skillet or pan made of cast iron. There is really no substitute. Also, blackening will create smoke… (and how!). Work in a well-ventilated area - outdoors using a gas grill will work, as will a commercial kitchen environment.
What foods can I blacken? Generally meats and fish, vegetables, it’s really up to you. It’s important to keep in mind that blackened foods will not cook more than medium – 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). A way to obtain a blackened meal cooked beyond medium is to finish off the cooking in the oven, or on an area of the grill which is a bit cooler. Please practice food safety at all times!
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