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/ck/ - Food & Cooking

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>> No.10806392 [View]
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10806392

>>10806353
Here's a pic, post-flip. Flash was on in this photo so you can see the cooked side of the fish and the vapor from the liedenfrost effect.

That's what the fish would look like when served.

>> No.9260432 [View]
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9260432

>>9260419

Here it is with the flash on. That's an 18" skillet, 200,000 btu burner.

God bless Prudhomme, he invented a pretty awesome cooking method. But I'm sure he's rolling in his grave over how often it's done incorrectly.

>> No.8689933 [View]
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8689933

>>8689903
Fuck yes, I love Paul Prudhomme.

My favorite is his original recipe for "blackened" dishes. Many places will coat a piece of fish (or whatever) in "blackening seasoning" and then pan-fry it and call it "blackened". It's not bad, but that's not the real thing. It's nowhere near as good as his original method.

The key is that you need to get an iron skillet amazingly hot. So hot the seasoning burns clean off and all you see is a thin layer of white ash in the pan. If you were in low light the pan actually glows red hot. This means that the fish never actually touches the pan, but instead floats above it on a thin layer of steam (aka Liedenfrost effect). It makes for a nice crust and an amazingly tender interior. Alas, you can't do that indoors. You either need a full-on commercial ventilation system or you need to do it outside.

Pic related; 18" skillet on a 240,000 BTU wok burner for blackened catfish. 45 seconds per side.

>> No.8350595 [View]
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8350595

>>8349964
>would it be fine to gradually heat a cast iron pan to above medium range...

Of course. Cast iron is nearly indestructible. You don't have to limit yourself to "medium", you can put that fucker on full blast and you won't hurt it.

Pic very related. Here's a photo from me making blackened catfish. This is a 16" cast iron skillet on a 240,000 btu propane wok burner. That's about fifteen times more powerful than a home range.

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