Blackening (cooking) same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets. Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust
Item number from the stocks, since they do not add to the continuity of the plot. It is thus a vehicle for commercial success which ensures repeat viewing. A female actor, singer, or dancer, especially someone who is poised to become a star, who appears in an item number is known as an item girl (there are item boys as well). However, second generation South Asian females are more commonly featured in item numbers than males. Item numbers usually feature one or more persons other than the lead actors. Sometimes, established female and male actors will appear in item numbers (a phenomenon