I am not skeptical of the technique. I know many chefs use it. If I am not mistaken, it is common in Cajun cooking. What other areas use the technique?
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I am not skeptical of the technique. I know many chefs use it. If I am not mistaken, it is common in Cajun cooking. What other areas use the technique?
Blackened is often use by Cajun chefs. What are some other cuisines where blackened is used?
Can you give me a recipe on blackening for trout?