sometimes at restaurants i see food that is called something like “blackened chicken” and to me it just looks charred? whats the dealio
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If it was done right, it’s cooked *just* enough to start charring part of the spice coating, but not the whole thing and certainly not the meat.
You should have black speckles but not entirely black. The spice mix itself is kind of dark, but that’s not the same as burned.
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