Description
A cooking technique that involves dredging food in a spice mixture and then searing it in a hot skillet to create a crust.
Technical
Blackening is a thermal transformation technique that utilizes the Maillard reaction, a non-enzymatic browning reaction between amino acids and reducing sugars, to create a crust on the food. This reaction occurs between 338°F (170°C) and 428°F (220°C) and contributes to the browning of the crust. The spice mixture typically contains paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokyspicysavorycharredearthy
Wine Analogy
Similar to the charred oak notes in heavily toasted Bordeaux barrels
Coffee Analogy
Comparable to dark roast coffee's smoky, slightly bitter top notes