Ok, you've heard of "blackened prime rib, or blackened shrimp". What's the difference between "blackened" and just "burned"?
by 
advracer
ANSWERS: 8
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'blackened' is chef talk for burned. they don't call it burned because that sounds like they did something wrong and we all know how hoity-toity chefs are.
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When something is offered as blackened, it usually means that it has a seared crust of seasoning on the outside. It is then cooked at a slower rate until it is properly done. You can have a rare blackened steak.
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Sales.
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Doesn't that mean all those Cajun spices plastered on it before cooking? They would burn a bit and certainly make a unique taste.
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The main difference being that 'blackened is done intentionally, whereas 'burnt' is almost always by accident. Normally used on poultry and seafood, a thin coating of highly seasoned flour coats the meat or vegetable, then cooked in hot oil and/or butter at a high temperature (450 degrees +) in a heavy skillet.
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Butter sauce and spices. Jeez, do a little homework.
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JUST THE NAME, IT SOUNDS BETTER AND WHO WOULD BUY A BURT STEAK.
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Well, contrary to some of the postings so far, there IS a difference. Blackened is done at a very high temperature to sear the outer layer of meat and/or spices covering the meat. This blackened layer is relatively thin. It adds to the flavor in a couple of ways: 1. In searing/blackening the outer part of the meat, it helps the meat retain more of it's moisture as it is cooked. This greatly enhances the flavor (and texture) of the meat. 2. The blackened outer layer of meat and/or spices adds a different flavor to the meat. When you burn a meat, you are actually causing far more damage to the meat internally...the burns are much deeper, so more meat is damaged and it's dryer. The flavor and the texture of the meat suffers greatly because of this.
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