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.
Flambé - "Flamed" in French
Flauta - A filled and fried corn tortilla
Foie gras - Rich and buttery goose or duck liver ...
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.
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.
Flambéed clementines and satsumas
Mini chocolate puddings with glazed satsumas
Boiled satsumas with caramel sauce and cream
See all recipes using satsuma ...
Flambé - A method of cooking in which foods are splashed with liquor and ignited.
flambé - A dramatic step in cooking where liquor is added to food, warmed, then ignited.
Flambé
To ignite liquid that contains an alcoholic substance so that it flames.
Flan ...
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.
Tarte flambée (Fr.): thin-crusted savory tart, much like a rectangular pizza, covered with cream, onions, and bacon; specialty of Alsace; also called Flamekueche.
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 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.
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) ...
We recalled that when we flambéed foods, it often takes at least a minute for the flames to die out, a sign to us that most of the alcohol is gone.
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 ...
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.
 See also: Flamb, Cooking, Flavor, Sauce, Dessert
  
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