Flambé (also spelled flambe; pronounced IPA: /flÉ'mˈbeɪ/) is a cooking procedure in which alcohol (ethanol) is added to a hot pan to create a burst of flames.
Flambé, a French term meaning 'flamed,' is a very special culinary procedure in which alcohol is added during the cooking process in order to create fire within a pot or pan. The flames are a result of the combustion of alcohol.
Flambe
French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.
Flammekueche
Alsatian onion tart.
flambe
A dramatic step in cooking where liquor is added to food, warmed, then ignited.
Flours ...
Flamber - to cover or combine food with heated liquor, then set alight, and serve flaming. It also means to singe. Heating the liquor first is the secret to keeping the flame going.
Flamber - To ignite alcohol that has been poured over a preparation. The alcohol burns and leaves just its flavor.
Frémir - To keep a liquid just below the boiling point.
Glace de Cuisne - Reduced meat stock.
FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.
Flambé - "Flamed" in French
Flauta - A filled and fried corn tortilla
Foie gras - Rich and buttery goose or duck liver ...
Flambe: Blazed:
Fold (incorporer): To blend a delicate mixture such as egg whites when beaten eg. soufflé.
Fouetter (Beat): To mix food or liquid thoroughly using a spoon, fork or whisk etc.
Flambé-To light a sauce or liquid with flames.
Flute- To press edges of a pie crust together in a decorative way.
Flambé: To ignite a sauce or other liquid so that it flames.
Flan: An open pie filled with sweet or savory ingredients
Flute: To create a decorative scalloped or undulating edge on a piecrust or other pastry.
Flambé - [French] served flaming, accomplished by pouring spirits over food and igniting them.
Flameado - [Spanish] flamed; flambé; served flaming.
Flambé - To sprinkle with brandy or liqueur and ignite and serve flaming. French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.
flambé: To flame with alcohol
flan: Large open fruit tart
fleurons: Small crescent shaped pieces of puff pastry ...
Flambé - To ignite a sauce or other liquid so that it flames. Most of the time flambéing has no real function other than to delight your guests.
Flamber (Fr.): to burn off the alcohol by igniting. Usually the brandies or other liqueurs to be flambéed are warmed first, then lit as they are poured into the dish.
Flamear (Sp.): to flame as in a flaming dessert.
Flamber - A French term meaning to pour a flammable spirit over food and ignite it. The purpose of which is to either enhance the flavor or for a culinary effect.
Flank - A cut of beef taken from the abdominal muscles.
Flambé: food items that are served for show flamed with wine or liqueur.
Flame: to add wine or liqueur to a dish and ignite.
Flapjack: a pancake.
Flambe:
To ignite a sauce or other liquid so that it flames. Liquors such as brandy are essential to flambe, since they ignite easily.
Flambe: ...
Flambe
To add alcohol to a dish and then ignite it. This is done to sear the outside of the food. This is not a term referring to a BBQ fire flare up caused by too much fat dripping onto the fire. Although, I've seen some spectacular BBQ Flambes. LOL ...
Flambéed clementines and satsumas
Mini chocolate puddings with glazed satsumas
Boiled satsumas with caramel sauce and cream
See all recipes using satsuma ...
Flambe
Flamed; e.g. food tossed in a pan to which burning brandy or other alcohol has been added
Flan ...
Flambé - A method of cooking in which foods are splashed with liquor and ignited.
Flambé
To ignite liquid that contains an alcoholic substance so that it flames.
Flan ...
flambe: flamed
flamiche: savory tart with rich bread dough crust
flamiche aux poireaux: leek and cream tart ...
Flambe (French): Dessert sauce made with cooked peaches, brandy, butter, and sugar, which is served over ice cream.
Flan (Spanish): Pudding or custard
Fois Gras D'oie: Goose liver served in a sweetened truffle.
His flamboyant on-screen persona has mirrored a turbulent life of travel and multiple business failures, which are detailed in his book Out of the Frying Pan.
Tarte Flambé - An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon. This is also called an Alsatian fire pie.
crepes Suzette (Fr.) Crepes heated in a chafing dish at table with a sauce of orange juice and zest, butter, and orange-flavored liqueur and flambeed.
Fillet Of Beef Flambe
Chicken Stock & Chicken Broth Variation
Fran Bigelow's Deep Chocolate Torte
Andouille & Chicken Jambalaya
Seafood Jambalaya
Chili Sauce
Cocktail Sauce
Linguine With Bacon & Onions
Dijon Chicken & Mushrooms ...
Flambé Food covered in a warm spirit and then set alight in order to impart flavour. Derived from the old French word flamber meaning 'to pass through flame'.
Fleuron A small crescent shaped piece of puff pastry, used as a garnish for fish.
Kirsch: A clear cherry brandy, that you might in the creamy filling of Black Forest cake, or flambéed as part of cherries jubilee.
Knead: To work dough either with your hands or a mixer with a dough hook until it is smooth and elastic.
L ...
flambé: dramatic tableside preparation in which brandy or liqueur is poured over a food item, then set aflame to complete the cooking
flet: flounder, Platichthys flesus (also flètan de l'Atlantique, Halibut, Hippoglossus hippoglossus) ...
Spring Radishes are harvested early in their growing season resulting in a smaller-sized Radish which include the Cherry Belle, Easter Egg, French Breakfast (Flambo), Icicle, Watermelon (Beauty Heart), and Snowball (White Round) Radishes.
A fruit macédoine is served for dessert, either cold or flambéd For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter.
Steaming a Christmas pudding
Lifting and turning a Christmas pudding
Flambé a Christmas pudding
Lining a cake tin
Skewer-testing a sponge
Wrapping a steamed pudding
Steaming a pudding
Lifting and turning a steamed pudding ...
This recipe came from Marya, whose father (Fred Koss) made the tasty and flamboyant dish he reportedly got from a magazine sometime in the 1960s.
Beef Wellington - It is a choice fillet of beef (often flambéed in brandy) that is covered with liver pate and sliced mushrooms. The meat is then placed in a case of puff pastry and baked in a hot oven.
antigua, bake, baked, bananas, caribbean, children, dessert, flambe, fruit, juice, lime, rum
8. Amish Friendship Banana Nut Bread ...
A dessert created by Brennan's Restaurant in New Orleans consisting of a sliced banana quickly sauteed in butter, rum, sugar and banana liqueur, then flambeed and served over vanilla ice cream.
Barbecue ...
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Two meanings:
a. sauce made from mayonnaise, gherkins and capers
b. steak tartare is made with minced beef served raw with egg yolk and seasoning Tarte Flambe ...
One of the finest jubes in France is that of the church of the Madeleine at Troyes, in rich flamboyant Gothic. A later example, of the Renaissance period, c. 1600, is in the church of St Etienne du Mont, Paris.
Pineapple is a key ingredient in lots of great recipes that can be made in 30 minutes or less. Try Flank Steak with Pineapple Salsa, Pineapple Chicken, Grilled Lime Chicken with Pineapple Salsa, or Pineapple Flambe.
not breakfasted; the slight litter of other breakfasts stood about on the table to remind him of his hunger; and adding a poached egg to his order, he proceeded musingly to shake some white sugar into his coffee, thinking all the time about Flambeau.
The splendid architecture of Venice, flamboyantly displaying it oriental influence, became a sort of monument to the spice trade and its accrued profits. Venice marks both the high point and its decline of the medieval spice trade.
 See also: Cooking, Vegetable, Flavor, Water, Vegetables
  
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