Definitions for flambé
This page provides all possible meanings and translations of the word flambé
Random House Webster's College Dictionary
(of food) served in flaming liquor.
(v.t.)to pour liquor over and ignite.
Origin of flambé:
1885–90; < F, ptp. of flamber to flame. See flambeau
Flambé, 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. 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. However, flambéing is also a step in making coq au vin, and other dishes and sauces, using spirits, before they are brought to the table. By rapidly burning off the volatile alcohol, flambéing can infuse a dish with additional aroma and flavor, and moderates the harshness of raw, high-proof spirits. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, while some residual flavor remains.
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