a dramatic technique of quickly enveloping a dish in flames by igniting a small amount of heated liquor poured over it.
A method of cooking in which foods are splashed with liquor and ignited.
pour a flammable liquid over food, ignite, and serve while in flames.
The French for 'flamed', referring to a lustrous, rich crimson-red ceramics glaze with flashes of brilliant blue. The effect was produced by firing a copper glaze in a reducing atmosphere - one that removes oxygen from the glaze. The technique was used on Chinese porcelain of the late 17th and 18th centuries, and rediscovered and widely applied in Europe in the late 19thC. See also SANG-DE-BOEUF.
Reduction fired copper glaze streaked with blue or black. First developed by the Chinese in the Sung Dynasty (960-1280).
French word meaning 'flaming.' To pour brandy or liqueur over food and set it afire.
To douse with an alcoholic beverage and ignite.
Alcohol, usually brandy or liqueur, poured over a dish and set alight, as a flavouring.
Made from copper, this is a crimson glaze, sometimes flecked with brown, blue or purple, and often with a crackle glaze effect, due to a high temperature firing process.
When you see a smarty-pants waiter sling a slug of brandy into a frying pan and nearly get his eyebrows singed in the ensuing blaze, he is flambéing something.
(flom bay) Meat dish or dessert item flamed with spirits.
A flame-like effect produced by a reduced copper oxide glaze.
To ignite a sauce or other liquid so that it flames.
To pour brandy or liqueur over food, warm and ignite.
