Definitions for flambé

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  1. Flambe(a.)

    Dipped in or covered with a flammable liqueur and set afire when served; -- usually used postpositively; as, cherries flambe.

  2. Origin: [F., p.p. of flamber to singe, pass (a thing) through flame. Cf. Flambeau.]

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  1. Flambé

    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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