Flambe is the word specialized in hotel, restaurant field. This is the common cooking technique, especially with European cuisine. So, what is flambe? The origin and some notes that we have to pay attention when using this technique. Let finding out with Star Solution about this Flambe term in hotel, restaurant.
What is Flambe?
What is Flambe? Flambe is the term for the technique of burning alcohol in cooking. This is a very popular cooking technique when processing European dishes. Fried dishes, sauce, sauté, steak, … are the most frequently used flambe techniques. The purpose of burning flambe is to help the dish lessen the pungent odor of the ingredients and create an attractive aroma for the dish. The burning of alcohol also contributes to cook the food faster.
The flambe technique is not simply a way of cooking. Flambe is also considered a special performance technique that not all chefs can do. In many restaurants, they perform burning flambe in front of customers. This is considered as a showing techniques to attract customers. (same as Japanese teppanyaki).
In addition to cooking hot dishes, meat dishes, flambe is also used when cooking desserts from fruits (banana foster) and even unique cocktail drinks.
What is the origin of flambe? Where did Flambe come from?
The creator of flambe is not a talented chef; Nor is a housewife cooking with full of love for her loved ones. Creation of flambe is a waiter named Henry Carpentier.
The story of the flambe origin is quite similar to the way the French created pancakes (in France called crepes). However, this cooking technique appeared in England.
In 1985, in England, one day, the waiter Henry Carpentier accidentally burned a crepe pan by alcohol. It is this sudden incident that makes the taste of the cake become better. Customers are extremely interested in the new flavor of the cake. Since then, burning alcohol to ripen food has been researched and applied by many chefs. Flambe became popular with many different dishes and ingredients. They also became famous all over the world until today.
What kinds of dishes are prepared with alcohol burning techniques
As mentioned, flambe is mainly used with European dishes. In it, can include:
- Meat dishes: sautéed meat, steak, pork leg, chicken, wine sauce, …
- Desserts: crepes , fruits (Cherries Jubilee, banana foster, …)
- Drinks: cocktails, …
The process of implementing alcohol through burning technique
The implementation of alcohol burning techniques to create delicious food and beautiful images require the chef must have good cooking techniques and skills. Alcohol burning must comply with the following process:
- Heat the pan
- Put the main ingredients in the pan, stirring briefly
- Adjust the appropriate temperature (depending on each dish)
- Pour the appropriate amount of alcohol into the pan and light the fire.
Why we must use flambe technique when cooking?
The boiling temperature of water, alcohol and sugar in food is different. Boiled water at 100 degrees, alcohol boiled at 78 degrees, caramel sugar in food boils at 170 degrees. When performing the flambe technique, the food surface reaches 240 degrees will occur complex chemical reactions, changing the composition of the dish. Therefore, with many ingredients, burning flambe will bring a completely new taste, delicious and unique taste. This is the reason why people burn alcohol when cooking.
What is the note when making flambe?
As a technique that can be performed in front of customers, when burning alcohol, the chef must estimate the amount of alcohol. At the same time, must suppress the high mode of the fire; Make sure the smell of alcohol not affect the taste of the dish.
To create a special fragrance, attractive for food, can add lemon peel, orange peel, … mixed with alcohol to burn up.
What is the type of alcohol to make flambe burning?
Not all alcohol can be used to make flambe. Instead, choosing a wine to burn when cooking is also an important step. When choosing flambe alcohol, pay attention to the following:
Must choose good, pure wine, moderate alcohol content to create green fire. At the same time, the quality of alcohol also affects the flavor of the dish after burning.
Do not use alcohol with a high content. These wines can be dangerous for both the chef and the surrounding people. They are also easy to cause fires, because the kitchen has high temperatures and many electrical and gas appliances.
Low alcohol content is also not used when burning alcohol, because they do not create fire when burned. The ideal alcohol content for alcohol flambe performance is 40 degrees.
The most popular wines when burning flambe are Cognac, Brandy, Rum, …
By having a lot of techniques when performing, flambe requires quite high for the chef. To be able to perform flambe in front of customers, the chef must undergo rigorous training. In addition to mastering the theoretical knowledge of process, temperature, amount of wine for each dish, … chefs must also practice alcohol burning many times.
Flambe burning technique is not just a normal cooking technique. This is also a technique to show the chef’s professional level in front of customers. Flambe is also very easy to cause fire and explosion incidents. Therefore, if not through rigorous tests and assessments of chefs, chefs can hardly be allowed to perform this technique in cooking for customers.
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