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ChefTalk.com › Cooking Terms › Flambe




Flambe is a cooking procedure in which alcohol is added to a hot pan or dish to create a burst of flames.
The word means "flamed" in French.
the aim is to enhance the flavour and for culinary showmanship.
when flaming a sweet dish the spirit must be warmed, specially for items such as Baked Alaska or flambe a whole stuffed (or just spicked with vanilla pods) roasted Pineapple.
a small table fitted with one or two burners are used for flambe at the table for items such as Crepes, or even Steak Diane for savoury for example, 


                         a question : To "flambe"?





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ChefTalk.com › Cooking Terms › Flambe