Blackening is a kind of
accelerated form of smoking.
Although it might seem like an old-
fashioned technique practiced for
generations in the bayous of
Louisiana, it was actually invented
by Paul Prudhomme. When I was at
K-Paul's, the kitchen had three
cast-iron frying pans dedicated to
blackening. They were over the
flame from the beginning of service
to the end. Blackening can be a
challenge for the home cook. It is
affected by a few variables, such
as the quality and fat content of
the meat and, most important, the
consistency of the heat source. It
might take you a few tries to
perfect your own technique, but
when you do, it's going to be
perfect and you'll know it.
