Talk:Blackening (cooking)

Scientific and culinary problems
I am editing this page to correct the misuse of the word "dredge." For more info, see the relevant Wikipedia article.

I also question the discussion about butter being the sole cause of the dark crust. Butter does contain milk solids that brown and eventually blacken when heated, but not in such quantity as to render the entire surface of the fish brownish-black. Anyone who wants to check should coat a piece of firm fish in melted butter and cook it in a glowing-hot skillet as directed. It will be delicious, assuming the fish is good in the first place, but it will not have the dark brown herb crust for which blackened fish is known. Flourdustedhazzn (talk) 20:02, 26 August 2008 (UTC)

Move discussion in progress
There is a move discussion in progress on Talk:Foam (culinary) which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 17:05, 27 June 2024 (UTC)