To ignite alcohol that has been added to food, creating dramatic flames that burn off the alcohol while leaving behind concentrated flavor. The technique requires careful timing and safety precautions.
From French 'flamber' meaning 'to flame' or 'to singe'. The technique became popular in 19th century French restaurants as both a cooking method and theatrical presentation, combining culinary skill with dining room spectacle.
Flambéing isn't just dramatic flair—it's precision chemistry! The flames burn off harsh alcohol while concentrating the remaining flavors, and the high heat caramelizes sugars in the dish. Classic dishes like Bananas Foster and Cherries Jubilee were invented specifically to showcase this technique in elegant dining rooms.
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