Definition

1. Verb:
   • To pour a distilled spirit, typically brandy, rum, or cognac, over prepared food and then ignite it briefly. This technique is used in cooking to add flavor and to create a dramatic presentation.

Usage

• The word flambe is used specifically to describe a culinary action. It is most commonly applied to desserts (like crêpes Suzette or bananas Foster) or certain meat dishes.
• It is a transitive verb, requiring a direct object (the dish being flambéed).
• The act of flaming is brief; the alcohol burns off quickly, leaving its flavor without making the food taste strongly of liquor.

Examples

• Verb:
  • The chef will flambe the bananas at the table for a spectacular effect.
  • For the perfect finish, flambe the steak with a good brandy.
  • We watched as the dessert was expertly flambéed.

Advanced Usage

• As a participial adjective (flambéed): Used to describe a dish that has been prepared using this technique.
  • We ordered the flambéed cherries jubilee.
• In menu descriptions: Often appears in the names or descriptions of classic dishes.
  • Peach Melba, flambéed with Grand Marnier.

Variants and Related Words

• Flambé (adjective): Can describe a dish served in this manner (e.g., "crêpes flambé").
• Flambéing (gerund/noun): The process or technique of flaming food.
  • Proper flambéing requires caution and the right alcohol.

Synonyms

• Flame: A more general verb for setting something on fire, but it lacks the specific culinary connotation of adding flavor.
• Ignite: To set fire to, but not specific to food preparation.

Notes

• The word is often seen with an accent (flambé) in English, though the unaccented spelling (flambe) is also accepted.
• Safety is a key consideration when performing this technique; the alcohol should be warmed slightly before igniting to ensure a clean, controlled flame.

Verb

1. pour liquor over and ignite (a dish)