Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you flambe? and why do people do it?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you flambe? and why do people do it?),it will help you,my kids.
i've never done it, but i've heard of it. does it make the food taste better? or what? Thanks
Answers:
The term flambé [flahm-BAY] is a French word meaning "flaming" or "flamed." Flambé means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor of the liqueur to the foods without adding the alcohol.
Simply lighting food on fire is not flambéing in and of itself. Igniting a sauce with alcohol in the pan changes the chemistry of the food. Because alcohol boils at 175 °F (65 °C) and water boils at 212 °F (100 °C) and sugar caramelizes at 320 °F (160 °C), ignition of all these ingredients combined results in a complex chemical reaction, especially as the surface of the burning alcohol gets to be over 500 °F (246 °C). However, because taste is a very subjective sense, not everyone can discern a change in flavor as a result of flambéing. Some claim that because the flame is above the food and since heat travels upwards, it cannot significantly affect the flavor, although in an informal taste test conducted by the Los Angeles Times of two batches of caramelized apples (one flambéed and one simmered), one tester declared the "flambéed dish was for adults, the other for kids."
Please remember to use extreme caution here, you will be dealing with a liquid that is on fire; do not carry the dish while flaming, this is best done on a serving cart slightly away from your table. Keep a large metal lid on hand, to cover the dish in case your flambé gets out of hand.
Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit. Choose liquors or liqueurs that are complimentary to the food being cooked, such as fruit flavored brandies for fruits and desserts and whiskey or cognac for meats.
Heat the brandy or liquor in a saucepan, with high sides, just until bubbles begin to form around the edges. The boiling point of alcohol is 175 degrees F. (much lower than water). The liquor can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.
Use a flambé pan with rounded, deep sides and a long handle. Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode). NOTE: If the dish doesn't light, it's probably not hot enough. The food to be flambéed must also be warm. Cold foods may cool down the warm liquor where it will not light.
Once you add the liquor to the pan, do not delay lighting. You don't want the food to absorb the raw alcohol and retain a harsh flavor. Ignite with a long match (such as fireplace matches or a long barbecue lighter). Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over the dish or pan as you light the fumes.
Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.
Serve the dish as soon as the flame disappears.
HINTS: If you want the flames, but do not want the liquor in a dessert, soak sugar cubes in a flavored extract. Place the cubes around the perimeter of the dish and light.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do you flambe? and why do people do it?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you flambe? and why do people do it?),it will help you,my kids.
i've never done it, but i've heard of it. does it make the food taste better? or what? Thanks
Answers:
The term flambé [flahm-BAY] is a French word meaning "flaming" or "flamed." Flambé means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor of the liqueur to the foods without adding the alcohol.
Simply lighting food on fire is not flambéing in and of itself. Igniting a sauce with alcohol in the pan changes the chemistry of the food. Because alcohol boils at 175 °F (65 °C) and water boils at 212 °F (100 °C) and sugar caramelizes at 320 °F (160 °C), ignition of all these ingredients combined results in a complex chemical reaction, especially as the surface of the burning alcohol gets to be over 500 °F (246 °C). However, because taste is a very subjective sense, not everyone can discern a change in flavor as a result of flambéing. Some claim that because the flame is above the food and since heat travels upwards, it cannot significantly affect the flavor, although in an informal taste test conducted by the Los Angeles Times of two batches of caramelized apples (one flambéed and one simmered), one tester declared the "flambéed dish was for adults, the other for kids."
Please remember to use extreme caution here, you will be dealing with a liquid that is on fire; do not carry the dish while flaming, this is best done on a serving cart slightly away from your table. Keep a large metal lid on hand, to cover the dish in case your flambé gets out of hand.
Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit. Choose liquors or liqueurs that are complimentary to the food being cooked, such as fruit flavored brandies for fruits and desserts and whiskey or cognac for meats.
Heat the brandy or liquor in a saucepan, with high sides, just until bubbles begin to form around the edges. The boiling point of alcohol is 175 degrees F. (much lower than water). The liquor can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.
Use a flambé pan with rounded, deep sides and a long handle. Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode). NOTE: If the dish doesn't light, it's probably not hot enough. The food to be flambéed must also be warm. Cold foods may cool down the warm liquor where it will not light.
Once you add the liquor to the pan, do not delay lighting. You don't want the food to absorb the raw alcohol and retain a harsh flavor. Ignite with a long match (such as fireplace matches or a long barbecue lighter). Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over the dish or pan as you light the fumes.
Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.
Serve the dish as soon as the flame disappears.
HINTS: If you want the flames, but do not want the liquor in a dessert, soak sugar cubes in a flavored extract. Place the cubes around the perimeter of the dish and light.
correctness,It's Non-profit and only for informational purposes.
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