Wednesday, February 13, 2013

A French word meaning "flaming" or "flamed." is 'Flambé' ..

A French word meaning "flaming" or "flamed." is 'Flambé' ..
Flambe is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means flamed in French thus, in French, flambé.
Flambéing is often associated with tableside presentation of certain liqueur drenched dishes, such as Bananas Foster or Cherries Jubilee, when the alcohol is ignited and results in a flare of blue-tinged flame.
Now u would be wondering what is...
1 Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Preparation of the dish is often made into a tableside performance as a flambé.
2 Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.
3 A variation called Bombe Alaska calls for some dark rum to be splashed over the Baked Alaska. Lights are then turned down and the whole dessert is flambéed while being served.
4 Flame on the Iceberg is a dessert popular in Hong Kong, similar to Baked Alaska in Western cuisine. The dessert is an ice cream ball in the middle of a sponge cake, with cream on the top.
Whisky and syrup are poured over the top and the ball set alight before serving.
5 Crêpe Suzette is a French dessert consisting of a crêpe with a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, served flambé.
6 Steak Diane is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices.
It is often flambéed at the table in restaurants.
The practice of igniting food for show can be traced to the 14th century but the modern flambéing became popular only in the late 19th century.
Simply lighting food on fire is not flambéing in and of itself.
Igniting a sauce with alcohol in the pan changes the chemistry of the food. Because alcohol boils at 78 °C (172 °F), water boils at 100 °C (212 °F) and sugar caramelizes at 170 °C (338 °F),
ignition of all these ingredients combined results in a complex chemical reaction, especially as the surface of the burning alcohol exceeds 240 °C (500 °F).
Because of their high alcohol content, some recipes recommend flambéing with liquors as these spirits are highly flammable and are considered much too dangerous by professional cooks.
In fact Wines and beers have too little alcohol and will not flambé. Rum, cognac, or other flavorful liqueurs have about 40% alcohol and so are considered ideal.
Cinnamon, which is ground from tree bark, is sometimes added not only for flavor, but for show as the powder ignites when added.

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