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
Configuration item purpose in the implementation and management of a change, each configuration item's listing and definition should act as a common vocabulary across all groups connected to the product. One should define the CI at a level such that an individual involved with product marketing and an individual responsible for implementation can agree to a common definition when they use the name of the configuration item. Selection and identification of configuration items for a particular project can be seen as the first step in developing an overall architecture of the product from the top down. Configuration item The term configuration item