Knowra Flambé Flambé Flambé is a cooking technique in which alcohol is added to food and ignited, producing a brief flame. The flame burns alcohol vapor; it does not reliably remove all alcohol from the dish.
Ethanol : Ethanol is the alcohol found in alcoholic beverages and used as a solvent and fuel. Ethanol supplies the flammable vapor that sustains a flambé flame.
Crêpes Suzette : Crêpes Suzette is a French dessert of thin crêpes served with a butter, sugar, citrus, and liqueur sauce. The sauce is traditionally flambéed at the table or during finishing.
Brandy : Brandy is a spirit made by distilling wine or other fermented fruit juice. Its aroma and alcohol content make it a common flambé ingredient.
Deglazing : Deglazing is the addition of liquid to a hot pan to dissolve browned food residues into a sauce. A spirit can deglaze a pan without being ignited.
Flash point : Flash point is the lowest temperature at which a liquid produces enough vapor to ignite briefly near its surface. It helps explain why warmed spirits can ignite while cold ones may not.
Bananas Foster : Bananas Foster is a New Orleans dessert of bananas cooked with butter, brown sugar, cinnamon, and rum or banana liqueur. Its rum is ignited to flambé the sauce before it is served over ice cream.
Rum : Rum is a distilled spirit made from sugarcane products, including molasses and sugarcane juice. Rum is used in flambé desserts such as Bananas Foster.
Braising : Braising is a cooking method that slowly cooks food in a covered vessel with a small amount of liquid. Braising relies on sustained moist heat, unlike flambé's brief surface flame.
Combustion : Combustion is a chemical reaction in which a fuel reacts with an oxidizer, releasing heat and often light. A flambé flame is a short-lived combustion reaction involving alcohol vapor.
Steak Diane : Steak Diane is a pan-seared steak dish finished with a sauce commonly made with mustard, Worcestershire sauce, and cream. Some preparations flambé the pan sauce with brandy.
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