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,” is a very special culinary procedure where alcohol is added during the cooking process to create fire within a pot or pan. The flames are the result of burning alcohol. Unless a large amount of alcohol is added to the pan, the burn should only last for a moment. The flames are extinguished when all the alcohol has been consumed or “burned off”. Bananas Foster is a dish often made with flambé techniques.
When a flambé is created correctly, it creates a beautiful and dramatic culinary scene. Some chefs who like to flambé add a dash of cinnamon when appropriate as the spice also burns beautifully.
Although flambé is often used as a visual effect and led to the table, it creates much more than a dramatic scene. Igniting a sauce or dish with alcohol actually alters the chemistry within the food. Some food critics believe it takes a very sophisticated palate to discern the difference between a dish that has been flambéed and one that hasn’t.
Depending on the discernment of the chef and the quality of the restaurant, flambéed dishes can be created with different types of alcohol. While beer and wine can add wonderful flavor elements to sauces, marinades, and batters, they don’t contain enough alcohol to create a flambé. High-proof alcohol, on the other hand, is considered by most high-end restaurants to be too alcoholic. High-proof alcohol could create an out-of-control fire that could pose a safety risk, not to mention ruin a meal. Most chefs who like to flambé cook with liqueurs like cognac and rum.
While flambéing is a fun and beautiful way to add subtle flavor to a dish, it needs to be done very carefully and in controlled places. If you decide to try a flambé at home, be sure to remove the pan from the heat before adding alcohol. Otherwise, the alcohol could splash into the flames below and start a fire on the stovetop. Also, if you need to manually ignite the alcohol, be sure to use a long combination to protect the skin on your hands and arms. It is recommended that you learn how to flambé from a professional before attempting this culinary feat yourself.
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