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
Action item to perform the action and report back to the group on the results. Action items are usually documented in the meeting minutes and are recorded in the task list of the group. As people complete action items, the items are documented as being completed and the item is removed from the list of outstanding action items. There are many attributes that can be associated with an action item - e.g.: A usual format for an action item is to record an action item number, the date when the action item is identified or created, the name of the person to