Blackening (cooking) 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 results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
Once-a-month cooking bulk and taking advantage of sales at the market. Money is also saved on the family budget by having homemade convenience foods which can cut down on the frequency of fast food purchases or home dinner deliveries. Cooking ahead for the freezer can be a healthier alternative to purchasing prepackaged frozen meals at the grocery store, allowing the cook to choose wholesome ingredients and cater to individual food needs (allergies, sensitivities, etc.). Once-a-month cooking The concept of once-a-month cooking (OAMC) is to spend a set amount of time cooking with an end result of having enough meals to last through