Blackening Seasoning
1 1/2 Tablespoons Paprika
1 teaspoon Kosher Salt
1 teaspoon Dried Thyme
1 teaspoon Onion Powder
3/4 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Dried Oregano
1/4 teaspoon Sugar (optional)
1/8 teaspoon Cayenne Pepper
Combine all ingredients in an airtight container
How to Use
This method works with chicken, shrimp, fish, tofu, and many other proteins.
Combine seasoning with a cooking fat (melted butter, neutral oil, or mayonnaise)
Coat protein on all sides in the seasoning-fat mixture. You can cook it right away or marinate it, refrigerated, for up to a day.
Brush a skillet or grill with cooking oil or melted butter.
Sear protein until a dark crust appears on both sides and the protein is cooked through.
1 teaspoon Kosher Salt
1 teaspoon Dried Thyme
1 teaspoon Onion Powder
3/4 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Dried Oregano
1/4 teaspoon Sugar (optional)
1/8 teaspoon Cayenne Pepper
Combine all ingredients in an airtight container
How to Use
This method works with chicken, shrimp, fish, tofu, and many other proteins.
Combine seasoning with a cooking fat (melted butter, neutral oil, or mayonnaise)
Coat protein on all sides in the seasoning-fat mixture. You can cook it right away or marinate it, refrigerated, for up to a day.
Brush a skillet or grill with cooking oil or melted butter.
Sear protein until a dark crust appears on both sides and the protein is cooked through.
Source: Inquiring Chef
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