Whether it鈥檚 a show-stopping squash centerpiece or a traditional Coq au Vin, the flamb茅 technique is applicable to an array of dishes. (Plus, who doesn鈥檛 love setting food aflame?)
What is flamb茅?
Meaning 鈥渇lamed鈥 in French, flamb茅 is the process of adding alcohol, typically Cognac or rum, to a hot pan and then lighting it on fire. While the alcohol cooks off, the sauce reduces and provides a caramelization or maillard reaction to the dish.
How do you safely flamb茅?
Since you are literally setting food on fire, it鈥檚 important to take necessary precautions.
鈥淭ake your pan away from the flame, add your Brandy, put it back and let it go,鈥 says ICE鈥檚 Director of 国产福利 Affairs, Herv茅 Malivert.
His preferred flamb茅 liquors are Cognac, Brandy and whiskey 鈥 and in that order.
What recipes use flamb茅?
Bananas Foster, Cherries Jubilee and Cr锚pes Suzette are some of the more quintessential flamb茅ed dishes that were made popular by being served tableside.
Students in ICE鈥檚 国产福利 Arts program are taught how to flamb茅 when making pan sauces, including Lobster Am茅ricaine, which features a sauce of onions, tomatoes, white wine, cayenne, butter and fish stock, finished with brandy.
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