BLACKENED
Blackened Squash
This experiment uses buttercup squash, which was peeled and cut into wedges. The goal is to transform the squash using the blackening technique, a process similar to making blackened garlic.
Blackened Tempeh "Chocolate"
The blackened tempeh was dehydrated for approximately four hours and then ground into a powder. This powder was mixed with vegetable oil and sugar to create a paste with a texture comparable to chocol...
Blackened Tempeh
This project is an attempt to create a savory, chocolate-like product from tempeh using blackening. By holding the tempeh at a constant high temperature for an extended period, the goal is to develop...
Blackened Beets
This experiment explores two variations of blackened beets. Beets are a compelling candidate for this process due to their high sugar content. Much like roasting develops their flavor, blackening may...
Blackened Tomato
This experiment, started on July 22, 2025, documents three variations of blackened tomatoes. The tomatoes are seconds from Maple Bank Farm. Being riper, they contain more sugars, which is likely benef...