Playing with the fire in the kitchen is not child's play at all and experienced chefs will tell you the same. But pouring the pancakes with a little alcohol and then lighting them is a thrill, that needs to be felt.
We also can't help but admit that flambéing is extremely effective and gives the dishes a special aroma.
Usually anything can be flambéed - the simplest fried meatballs, chicken fillet, pork liver, sweet and savory specialties and you can also flambé even soups .
We will now let you know how to flambé and what rules must be followed, so that everyone can enjoy a delicious meal without anyone being hurt.
For flambéing you need alcohol - cognac, rum or gin. It is important that the degrees of alcohol are 55-56 and the amount - 20 g per serving of meat.
If you are going to flambé the portions together, do not increase the amount of alcohol.
Before flambéing, the alcohol should be slightly warmed. Under no circumstances pour it directly from the bottle. A pan with a long handle must be used for this purpose.
The dish, that is going to be flambéed, must also be warmed up and the cookware in which the flambé products are placed needs to be stable and big.
The food is poured with alcohol and ignited with a long match. Allow most of the alcohol to burn, but not all of it - after which the flames are closed under a lid.
The meat you are going to flambé should not be overcooked, it should even be slightly undercooked.
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