Entity: FLAMBE
FLAMBÉ refers to a cooking procedure where alcohol is added to a hot pan to create flames, commonly used in dishes served with flaming liquor. It can also mean food dressed or served covered with flaming liquor.
FLAMBÉ
Etymology
The term FLAMBÉ originates from the French word meaning 'flamed'.
Definition
FLAMBÉ is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. It is commonly used in the preparation of dishes served with flaming liquor.
Historical Context
The technique of FLAMBÉ has been used for centuries in various cuisines around the world, adding both flavor and spectacle to dishes.
Cultural Significance
FLAMBÉ is often associated with fine dining and gourmet cuisine, where the dramatic presentation of flaming dishes adds an element of excitement and elegance to the dining experience.
Related Concepts
FLAMBÉ is closely related to other culinary techniques involving the use of fire in cooking, such as grilling and smoking.
See Also
A culinary technique involving the addition of alcohol to a hot pan to create a burst of flames, often used in the preparation of dishes served with flaming liquor.