How to burn one food

The technique is often used to replace your expensive restaurants to burn table for a dramatic touch. Unfortunately, the cost of implementation could give you a heart attack, when the final bill comes. Appear as extravagant as flambé dishes are pretty easy to make at home and a lot cheaper. Impress your family and guests with a variety of foods, from salads to flambé, one of these fabulous recipes flambé desserts. But first learn about the art of flame and a few tips and tricks.

How flambé

The term flambé is French for "extravagant" or "burnt". The food is padded with a liquor, usually brandy or rum and lit the fire. Steam volatile alcohol burns with a blue tint, so that the small sample of alcohol or liqueur. This technique is used by chefs in the kitchen to the crude alcohol burn taste of a dish both dramatic touch to the table.

Only spirits and liqueurs are used with a high alcohol content, to name a food, and those with slight signs. Beer, champagne wine, and most of the tables does not ignite.

Liqueurs and alcoholic beverages, the 80 tests are considered to bulge the best choice. The more than 120 tests are highly flammable and dangerous.

The liquor to approximately 130 degrees Celsius are heated, but still well below the boiling point, before adding to the pan. (Boiling burn the alcohol, and not light.)

Always before adding the lye to prevent burns, remove the pan from the heat. Vigorous shaking in general, the flame goes out the pan, but you have a pot lid nearby in case you need to extinguish the flames. Alcohol vapor usually burn in seconds.

Learn more about Flambe Flambe and recipes:

• How to flambé
• Tips and Tricks flambé
• Recipes outbreaks

Cookbooks