The flambé technique involves lighting liquor on a cooked dish to add flavor without harshness. It is an old French technique that requires heating both the food and liquor, and using a durable pan with high, sloping sides and a long handle. The technique is flashy but can be dangerous, so caution is advised. A […]
Flambé is a French culinary technique where alcohol is added to a dish during cooking to create a brief flame. It can alter the chemistry of the food and is often used for visual effect. High-proof alcohol is not recommended, and caution should be taken when attempting at home. Flambé, a French term meaning “flamed,” […]
