Flambe: meaning, definitions and examples
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flambe
[ flæmˈbeɪ ]
cooking technique
Flambé is a cooking technique in which alcohol is added to a hot pan to create a burst of flames. This method can enhance the flavor of the dish and create a dramatic presentation. It's commonly used in various culinary recipes, particularly desserts and sauces. The alcohol typically burns off, leaving behind the essence of the spirit used.
Synonyms
Examples of usage
- The chef decided to flambé the dessert for a special touch.
- She is known for her ability to flambé dishes effortlessly.
- Flambéing the sauce added depth to the flavor.
- The restaurant's signature dish is a flambéed steak.
Translations
Translations of the word "flambe" in other languages:
🇵🇹 flambear
🇮🇳 फ्लेम्बे
🇩🇪 flambieren
🇮🇩 flambe
🇺🇦 фламбе
🇵🇱 flambé
🇯🇵 フランベ
🇫🇷 flambé
🇪🇸 flambear
🇹🇷 flambé
🇰🇷 플람베
🇸🇦 فلامبيه
🇨🇿 flambé
🇸🇰 flambé
🇨🇳 火焰烹饪
🇸🇮 flambé
🇮🇸 flambé
🇰🇿 фламбе
🇬🇪 ფლამბე
🇦🇿 flambé
🇲🇽 flambear
Etymology
The term 'flambé' comes from the French word 'flamber', which means 'to flame'. The technique has its roots in classical French cuisine, where it was often used to add both flavor and visual flair to dishes. The use of alcohol in cooking dates back centuries, but the flambé technique gained popularity in the 19th century with the rise of French gastronomy. Culinary pioneers began to experiment with the method, using various spirits such as brandy or rum to create spectacular presentations in restaurants. Over time, flambé has transcended its French origins, becoming a favored technique among chefs worldwide, especially in high-end dining settings, where the theatrical element of flames adds excitement to the dining experience.