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
Digital Item MPEG-21 proposes to facilitate a wide range of actions involving Digital Items so there is a need for a very precise description for defining exactly what constitutes such an item. A "Digital Item Declaration" (DID) is a document that specifies the makeup, structure and organisation of a Digital Item. The purpose of the Digital Item Declaration is to describe a set of abstract terms and concepts, to form a useful model for defining what a Digital Item is. Following this model, a Digital Item is the digital representation of an object, which is managed, described or exchanged within the model.