Definitions for flambé

This page provides all possible meanings and translations of the word flambé

Random House Webster's College Dictionary

flam•béflɑmˈbeɪ, flɑ̃-(adj.)

  1. (of food) served in flaming liquor.

    Category: Cooking

  2. (v.t.)to pour liquor over and ignite.

    Category: Cooking

Origin of flambé:

1885–90; < F, ptp. of flamber to flame. See flambeau


  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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