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Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
But with the right tools and safety involved, you can impress your dinner party guests. Flambéing might seem like something best left to the professionals. But with the right tools and safety ...
Crêpes Suzette (pronounced [kʁɛp syzɛt]) is a French dessert consisting of crêpes with beurre Suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside.
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Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
You don’t have to be in France to make authentic crêpes—in fact, you can be anywhere with the de Buyer Crêpe Pan, which the Good Housekeeping Institute says is the “best for camping”.
The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. [20] Crêpes Suzette: France: a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur. It is often served “flambé.”
Standard uses of a chafing-dish in restaurants are finishing the sauces of dishes such as pressed duck and fettuccine Alfredo or in presenting flambé dishes such as crêpes Suzette and Steak Diane. In homes, it can be used to prepare and present dishes at table which must be kept hot, notably Welsh rarebit and cheese fondue. The home version ...