Flambeing: meaning, definitions and examples
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flambeing
[ flæmˈbeɪɪŋ ]
cooking technique
Flambéing is a cooking technique in which alcohol is added to a hot pan to create a burst of flames. This method is often used to enhance the flavor of food while adding a dramatic presentation. Flambéing can be done with various types of alcohol, such as brandy, rum, or whiskey. The process typically involves igniting the alcohol to burn off the excess while leaving behind the flavor. Care must be taken to ensure safety during this process as the flames can be intense and require proper handling.
Synonyms
Examples of usage
- The chef demonstrated flambéing the dessert.
- We watched as he flambéed the steak with whiskey.
- Flambéing the bananas added an exciting touch to the dish.
Translations
Translations of the word "flambeing" in other languages:
🇵🇹 flambagem
🇮🇳 फ्लेमबिंग
🇩🇪 Flambieren
🇮🇩 flambé
🇺🇦 фламбування
🇵🇱 flambirowanie
🇯🇵 フランベ
🇫🇷 flambage
🇪🇸 flambeado
🇹🇷 flambe
🇰🇷 플람베
🇸🇦 إشعال اللهب
🇨🇿 flambování
🇸🇰 flambovanie
🇨🇳 火焰烹饪
🇸🇮 flambiranje
🇮🇸 flambé
🇰🇿 фламбалау
🇬🇪 ფლამბე
🇦🇿 flambe
🇲🇽 flambeado
Etymology
The term 'flambé' originates from French, where it translates literally to 'flamed' or 'flaming'. It comes from the verb 'flamber', which means to flame or to set alight. The technique has roots in European culinary traditions, particularly in France in the 19th century, where it became popular in high-end dining establishments. The practice of flambéing is thought to enhance flavors and create an impressive visual display during meal preparation. Over time, it has traveled beyond French cuisine to become a favorite method among chefs worldwide, often associated with elaborate presentations and theatrical cooking styles.