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cooking flambé food, flambe desserts in restaurant way at home
from: pawaskarA flambé is a perfect example of interactive cooking that tastes flawless and is appealing to the eye". A flambé is an off-beat cooking method where alcohol is added to a dish to create a burst of flames in the pan. Although this method can be traced all the way back the 14th century, the flambé has its appeal still, and with Bangalore, India, the trend could even said to be picking up.
Baked Alaska
An ice-cream cake that is flambéed. A sponge cake is donned with peaks of meringue; it is then mildly heated to get a nutty flavour. Once set, a dash of alcohol is poured on top and lit. The fire burns the meringue and turns brown while getting blazed to give out a smoldering flavour and aroma.
Lobster Soup
One of the rare soups to be flambéed. The alcohol added to this dish does not contribute to the flavour apart from leaving a mild hint of brandy that lends itself to an epicurean delight. A chunk of lobster is simmered in rich and creamy bisque. The liquid is flamed and without much ado poured in the soup bowl. Sip before the flavour of alcohol evaporates.
Crepe Suzette
Henry Carpentier, a 14-year-old cook, who was the commissioned cook for the Prince of Wales, accidentally invented the crepe suzette. Today it is the most celebrated French and Belgian dessert. This one basically has sweet crepes drunk is caramelized sugar and orange liquor. It is flam-béed to burn the alcohol, leaving behind flavorful crepes in thick sugar sauce.
Flambéed Strawberries
This one’s a flaming dessert option. Pieces of fresh strawberries are tossed with sugar and cognac. The edge of the pan is then heated to ignite the alcohol in the pan. The strawberries delicately absorb the alcohol's flavour while being flambéed. The result: softened strawberry pieces that have a subtle hint of alcohol, not too strong to hit the head, just enough for the right aftertaste.
Serpent coffee
One of the most exotic coffee varieties ever! Also known as the Orleans coffee, this one is from the land of stars and stripes. A rind of orange is embedded with cloves, cognac is poured over it and the alcohol is set on fire, the flavour from the citrus and the clove are absorbed and drip over coffee beneath. This coffee then makes up for a gently spiced flaming coffee. It might be too showy for the mornings but is perfect for a poolside cocktail!
Pepper Steak
A flambéed tenderloin dish, prepared in trouble-free way can turn out to be an exciting main course dish if done well. Grilled steak is heated with meat stock (a stock made up of meat trimmings), a dash of alcohol is poured and ignited subsequently just for a few seconds. The flames merely re-heat the meat and leave behind a liqueur-ish aroma. The dish turns out to be a succulent delight that has a peppery and smoky aftertaste.
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