Flambeed: meaning, definitions and examples
๐ฅ
flambeed
[ flรฆmหbiหd ]
cooking technique
Flambeed refers to a cooking technique where alcohol is added to a hot pan to create a burst of flames. This method is often used to enhance the flavor of certain dishes, typically desserts or meats. The process not only adds a unique taste but also provides an impressive visual aspect to the dish. The technique requires caution as the flames can be intense and should only be attempted by experienced cooks. Flambeed dishes are often served to showcase culinary skill.
Synonyms
Examples of usage
- The chef flambeed the shrimp in rum.
- She flambeed the cherries for the dessert.
- They watched as he flambeed the steak at the table.
Translations
Translations of the word "flambeed" in other languages:
๐ต๐น flambear
๐ฎ๐ณ เคซเฅเคฒเฅเคฎเฅเคฌเฅเคกเคผ
๐ฉ๐ช flambieren
๐ฎ๐ฉ flambรฉ
๐บ๐ฆ ัะปะฐะผะฑัะฒะฐัะธ
๐ต๐ฑ flambirowaฤ
๐ฏ๐ต ใใฉใณใ
๐ซ๐ท flamber
๐ช๐ธ flambear
๐น๐ท flambe etmek
๐ฐ๐ท ํ๋๋ฒ
๐ธ๐ฆ ููุงูุจู
๐จ๐ฟ flambovat
๐ธ๐ฐ flambovaลฅ
๐จ๐ณ ็ซ็ฐ็น่ฐ
๐ธ๐ฎ flambirati
๐ฎ๐ธ flambรฉ
๐ฐ๐ฟ ัะปะฐะผะฑั
๐ฌ๐ช แคแแแแแ
๐ฆ๐ฟ flambรฉ
๐ฒ๐ฝ flambear
Etymology
The term 'flambeed' comes from the French word 'flamber,' which means 'to flame' or 'to set on fire.' It is derived from the prefix 'flam' meaning flame or fire, which has Latin origins in 'flamma.' The flambe technique has a rich history in culinary arts, particularly in French cuisine. It has been used by chefs for centuries as a way to enhance flavors with spirits, such as brandy or rum, while also providing a theatrical element to dining experiences. The practice gained popularity in the 19th century and has since become a staple in fine dining, often associated with flamboyant presentations that excite and engage diners. Caution is essential in this technique, as improper handling of alcohol and flames can lead to dangerous situations. Today, flambeed dishes continue to be a mark of culinary sophistication and creativity.