Flambé

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Flambé of crepes with liqueur -Orangensaft sauce in a Flambé (preparation of crepes Suzette on a flambé in a restaurant)

Flambé ( French : flamber = to flame) refers to the igniting of the evaporating alcohol in a dish that has been poured with a spirit . Flambéing means that the food takes on the aromas of the spirit used, which intensifies the taste of the food.

Rum , brandy , kirsch and any other aromatic, high-proof brandy as well as some liqueurs are suitable for flambéing . The alcohol content should not be below 40  percent by volume , otherwise the spirit will not ignite or only flicker briefly.

Flambé is done in special pans ("flambé pan"). These are usually made of chrome-nickel steel (CNS) and can also be copper-plated on the outside. Especially desserts such as Crêpes Suzette , but also other dishes and drinks can be flambéed.

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