Flambé
- Flambé is also a type of ceramic glaze.
Flambé (
/flɒmˈbeɪ/, French: [flɑ̃be]; also spelled 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 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 partial combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames (some alcohol content remains).
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 Charpentier, a waiter, accidentally set fire to a pan of crêpes he was preparing for the future Edward VII of the United Kingdom, which he named Crêpe Suzette after the prince's companion.[1] He discovered that burning the sauce affected its flavor in a way that he could not have anticipated.[2] Larousse Gastronomique, however, disputes this story, claiming Charpentier could not have been old enough at the time to be serving royalty.[3]
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),[4] 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."[2] 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.[5]
Because of their high alcohol content, some recipes recommend flambéing with liquors such as Everclear or 151. However, these spirits are highly flammable and are considered much too dangerous by professional cooks. Wines and beers have too little alcohol and will not flambé. Rum, cognac, or other flavorful liqueurs that are about 40% alcohol (80 USA proof) are considered ideal.[6] Cinnamon, which is ground from tree bark, is sometimes added not only for flavor, but for show as the powder ignites when added.[2]
Contents |
[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.[6]
[edit] Popular dishes
Examples of popular flambé dishes include:
[edit] References
- ^ Charpentier, Henri; Sparkes, Boyden (2001-02-20) [1934]. Life à la Henri: being the memories of Henri Charpentier. Modern Library. p. 54. ISBN 9780375756924. http://books.google.com/books?id=Op0sAAAAYAAJ. Retrieved 9 December 2011.
- ^ a b c Scattergood, Amy (2005-12-28). "Let the Sparks Fly". Los Angeles Times.
- ^ Lovegren, Sylvia (2005-06-01). Fashionable food: seven decades of food fads. University of Chicago Press. p. 170. ISBN 9780226494074. http://books.google.com/books?id=fZIRc28P5xYC&pg=PT170. Retrieved 9 December 2011.
- ^ "Science of Candy: Caramelization & Caramels". Exploratorium. http://www.exploratorium.edu/cooking/candy/caramels-story.html. Retrieved 9 December 2011.
- ^ 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.
- ^ a b "Flambé". What's Cooking America. http://whatscookingamerica.net/flambe.htm. Retrieved 9 December 2011.
[edit] External links
 |
Wikimedia Commons has media related to: Flambé |
|
||||||||||||||||||||||||||||||||||||||||||||
