Blackened vs Grilled FAQ
Next, I will answer some of the most commonly asked questions surrounding blackened and grilled foods.
Why is blackened seasoning black?
The term “blackened” refers to the dark coating on the outside of food due to the burning of butter and seasoning after searing.
Is blackened seasoning the same as Cajun?
Cajun seasoning and blackening seasoning are often confused with each other, as they contain similar ingredients like paprika, dried thyme, dried oregano, onion and garlic powders, and cayenne pepper for some heat.
Both seasonings originated in Louisiana, but Cajun seasoning is generally hotter than blackening seasoning, although this can vary depending on the recipe and the amount of cayenne pepper used.
Can you grill blackened meat?
When it comes to cooking blackened meats, a cast iron skillet is often used to ensure a uniform surface for searing. However, you can also blacken meat on the grill by creating dual temperature zones.
To do this, start by searing the meat for a short time over high heat. Then, move the meat away from the hot spot to a lower heat area on the grill for the remainder of the cooking time.
Alternatively, you can sear meats in a pan before transferring them to the grill for final cooking. This method produces the delicious blackened seasoning while adding extra smoky flavor.
Is blackened meat bad for you?
Some believe that consuming grilled or blackened foods can lead to an increased risk of cancer. This is because when meat is heated, it produces heterocyclic amines (HCAs), which have been linked to cancer in animal studies.
However, research studies conducted on humans have not provided enough evidence that HCAs cause cancer1. Still, experts suggest limiting exposure to excessively charred foods until further research is conducted on the matter.