Flambe
June 5th 2010 Posted at Tips and Tricks
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Chef Lawrence Zafra Flambes Foie Gras
Have you ever went to a restaurant where the chef or wait staff prepared or served your food while it is still on flame?
The method of putting food with liquor on flame is called flambé. It is a French word which means “flaming” or “flamed.” This is usually done for grand events or in high end restaurants for a dramatic food presentation.
More than drama, flambéeing food is done so that with just little alcohol, the dish will develop a rich alcohol flavor. It is also done to caramelize sugar.
