Recipes Wiki


42,425pages on
this wiki
Add New Page
Comments0 Share

Paul Prudhomme developed this technique of using a coating of a spice mixture on a piece of meat or fish, and quickly cooking it in a hot skillet, blackening the outside of the meat while the inside remains tender and moist.

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.

Also on Fandom

Random Wiki