Flambé
Cooking procedure / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Flambé?
Summarize this article for a 10 year old
Flambé (UK: /ˈflɑːmbeɪ, ˈflɒ̃-/, US: /flɑːmˈbeɪ/,[1][2] French: [flɑ̃be]; also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French.[3]
- Flambé is also a type of ceramic glaze.
Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in making coq au vin and other dishes and sauces, using spirits before they are brought to the table. By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor.