Appears in Cook's Illustrated September/October 2021, America's Test Kitchen TV
A controlled burn pushes the savory depth of spice-rubbed proteins to another level.
Blackening refers to coating quick-cooking proteins in a robust Cajun spice blend and flash-cooking them in a ripping-hot cast-iron skillet until the fat and spices smoke and char but don't completely burn. It's usually a smoky business, bu...