dipped in or covered with a flammable liqueur and set afire when served; -- usually used postpositively.
French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.
flahm-BAY] French for "flamed" or "flaming," this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving.
French term for flamed, food that is ignited with a small amount of liquor poured over, the burning alcohol envelops the dish in flames. !-- google_ad_client = "pub-1726214582897073"; google_ad_width = 728; google_ad_height = 90; google_ad_format = "728x90_as"; google_ad_type = "text_image"; google_ad_channel =""; google_color_border = "f8f8ff"; google_color_bg = "f8f8ff"; google_color_link = "0000FF"; google_color_url = "008000"; google_color_text = "000000";
To pour small quantities of hot liquid containing alcohol over food and then set alight
To ignite and burn a liqueur, which has been poured over food, to add the flavor of the alcohol.
To sprinkle with brandy or liqueur and ignite and serve flaming.
to add alcohol to a dish and ignite it.
To add alcohol to a dish, then ignite it to sear the outside of the food.
A dramatic step in cooking where liquor is added to food, warmed, then ignited.
Flambe is the French word for flamed and it generally refers to foods that are bathed in flaming spirits such as brandy or any high-proof liqueur. The flaming burns off some of the alcohol. When the flame dies down, the food is deliciously flavoured and is ready to be enjoyed.
To flame, using alcohol as the burning agent; flames causes caramelization, enhancing flavor.
Served with ignited spirits poured over.