EN
Advanced search
  • Glossary
  • Flambéing - spectacular culinary technique

Flambéing - spectacular culinary technique

Flambéing is a culinary technique in which food is doused with alcohol and ignited. The flame burns off most of the alcohol, leaving concentrated flavor and aroma. Brandy, rum, or cognac are most commonly used. Flambéing is applied to desserts like crêpes Suzette, meat, and fruit.

Flambéing - spectacular culinary technique
  • During flambéing, food is doused with alcohol and ignited with a brief flame.
  • The flame burns off most of the alcohol, leaving concentrated flavor.
  • Brandy, rum, cognac, or fruit liqueurs are most commonly used.
  • Famous flambéed desserts include crêpes Suzette and bananas Foster.
Advanced RecipesChef Challenge RecipesWow Factor Recipes
Ad
Ad
Image line 1
Image line 2
Image line 3
Image line 4
Image line 5
Image line 6
Image line 7
Image line 8
Image line 9
Image line 10