Flambé
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- Flambé is also a type of ceramic glaze.
Flambé (also spelled flambe; pronounced /flɒmˈbeɪ/) is a cooking procedure in which alcohol (ethanol) is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber).
It is typically done to create an impressive visual presentation at a dramatic point in the preparation of a meal. The flames result from the combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames.
Although the practice of igniting food for show can be traced to the Moors in the 14th century, modern flambéing became popular only in the late 19th century. According to his own story, it was discovered in Monte Carlo in 1895, when Henri Carpentier, a waiter, accidentally set fire to a pan of crêpes he was preparing for the future Edward VII of the United Kingdom. He discovered that burning the sauce affected its flavor in a way that he could not have anticipated.[1] Larousse Gastronomique, however, disputes this story (see crepes Suzette for details).
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 160 °C (320 °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 ). However, because taste is a very subjective sense, not everyone can discern a change in flavor as a result of flambéing. Some claim that because the flame is above the food and since hot gases rise, it cannot significantly affect the flavor, although in an informal taste test conducted by the Los Angeles Times of two batches of caramelized apples (one flambéed and one simmered), one tester declared the "flambéed dish was for adults, the other for kids."[1] Others, however, dispute this and quote celebrated French chefs who claim that flambéing is strictly a show-biz aspect of restaurant business and ruins food.[2]
Because of their high alcohol content, in the United States, many low end restaurants flambé with liquors such as Everclear or 151. However, these spirits are highly flammable and are considered much too dangerous by other restaurants. Wines and beers have too little alcohol and will not flambé. Rum, cognac, or other flavorful liqueurs that are about 80 USA proof (40% alcohol) 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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[edit] Safety
For safety reasons, it is recommended that alcohol never be added to a pan on a burner, and that the cook use a long fireplace match.
An example of the process was seen on the first episode of the second season of Bravo's cooking-challenge reality series Top Chef, when the chefs were challenged to create a flambe dish.
Another example was seen on the first episode of the fourth season of Fox's reality series Hell's Kitchen, where some chefs served flambes tableside.
[edit] Popular dishes
Examples of popular flambé dishes include:
[edit] References
- ^ a b Scattergood, Amy (2005-12-28). "Let the Sparks Fly". Los Angeles Times.
- ^ Hess, Karen (2000). The Taste of America. University of Illinois Press. ISBN 0252068750. http://books.google.com/books?id=JMVSUEjTCWgC&dq=hess+the+taste+of+america&printsec=frontcover&source=bn&hl=en&ei=qrzcSZ3wCITGMvDhxNUN&sa=X&oi=book_result&ct=result&resnum=4.
[edit] External links
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Wikimedia Commons has media related to: Flambé |
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