How to Blacken Meat [a Recipe Twist on the Web Blackout]
To recognize the big web blackout going on today, we have decided to give a foodie lesson today on blackening meat! Keep reading to see how to blacken anything from fish to chicken and more!
Blackening best occurs on a somewhat sturdy piece of meat or fish that is between 1/2” and 3/4” thick. With blackening, intense cooking occurs on the outside of the fillet, so it can’t be too thick or else it will burn by the time the inside is cooked.
Heat a cast iron pan as hot as it will go. Dip your fillets or steaks in melted butter, and then into your spice mixture. Place them in the pan, and cook them about 3 minutes per side.
Optimally, the blackening will not occur because of the spices, but rather because the heat of the pan will caramelize the butter and char it a bit, giving the outside a nice, rich, brown textured look.
Here’s a list of some of our favorite blackening recipes:
Blackened Salmon Fillets: A plethora of seasonings crust these fillets for perfect frying.
Blackened Chicken: A great dish to either make as a meal and add a side dish or you can cut the chicken up into chunks and add to your favorite salad.
Blackened Pork Tenderloin Salad: An entrée salad makes a great meal on warm evenings.
Tell me: Do you love the intense flavor of blackened protein, or would you rather have it baked?
Happy cooking! Best of luck in the kitchen!
:) || JENNIFER ||
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