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will be spicy to hot in seasoning and the black is caused by
the very high heat of the skillet and its effect of the
seasoning. It is possible to tone down the seasoning’s zest
but if you still want to have the blackened effect you have
to use special skillets and very high heat. The first and
most popular is to use a cast-iron skillet. Cast iron is not
practical for restaurants so they use what is known as
“seasoned steel.” It is lighter and easier to use and clean.
Either one can do an excellent job.
| You will also need a gas or butane range. You
can also try using a high output gas or charcoal
grill. Electric stoves just can’t get hot enough. If
you use a grill, the flames will need to be popping
up |
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above the grates. White hot or
glowing charcoal briquettes are needed for the
traditional grill. (Note of caution: It is only with
the use of charcoal briquettes that you run the risk
of carcinogens, agents that are connected with
causing cancer.)
Also be forewarned that trying the blackening
technique in your kitchen might set off the home’s
smoke detectors. You need a high volume exhaust fan
or consider moving it out by the pool if you have a
portable grill or burner. |
Here is the proper procedure for
blacking: (my thanks to my pal, Chef Prudhomme and his book,
“Pure Magic.”)
- Melt unsalted butter in a skillet
large enough to hold whatever you’re going to cook and
then set it aside. Heat a large seasoned cast-iron (or
seasoned steel) skillet over very high heat until it is
extremely hot, at least 500 degrees. It will take about
10 minutes to get that hot. Do not add any oil to the
skillet, it should be dry.
- The item to be blackened should be
at room temperature. You want the butter to adhere but
not congeal. If you have to use cold meat or fish, you
will have to adjust the cooking time and turn the item
continuously to avoid burning and to lock in the juices.
- Dip the item in the melted butter
so that both sides are lightly coated. Add your favorite
Cajun seasoning or Chef Prudhomme’s Magic Seasoning
Blend (available in steak, seafood or redfish) on one
side and carefully place it, seasoned side down, in the
hot, dry skillet. Now sprinkle the top with the
seasoning. Cook, turning frequently, until done. Cooking
times vary, but four minutes on the hot skillet will
usually do the job.
- If you plan on doing vegetables,
make sure they are fresh and dry. Prepare them the same
as above.
- Keep in mind that blackened by no
means indicates that the item is burned. You have to
develop a feel to prevent over cooking the fillet, chop
or steak. The high heat actually seals in the juices and
should produce a moist product.
OK, so you don’t have a gas grill. You
can still “bronze” your fish. Use an electric skillet or
stove and have it set at 350 degrees. Keep it at that
temperature during the whole cooking process that is
indicated above. Cooking time is longer, of course and the
visual is somewhat different, but the taste is still
fantastic.
If you need Prudhomme’s seasonings, a
butane burner or seasoned steel skillets, they are
available, along with more cooking tips at the Artistic
Gourmet 
Chef Mark Weiser, The
Artistic Gourmet
117 W. Marion Ave., Punta Gorda, Fl 33950
941-575-6666
Coming Soon!
www.artisticgourmet.com
Please click
here for additional information or if you
would like to contact the author of this article,
Chef Mark Weiser. Thank you!
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that
offers blackened chicken or fish. Sometimes the
blackening effect is imitated due to a restaurants
inability to cook it properly, their lack of proper
equipment or they don’t want to make the effort. The
trademarks of a true blackened recipe is that it
