1.0Glossaryhttps://www.healthbenefitstimes.com/glossaryGlossaryhttps://www.healthbenefitstimes.com/glossary/author/adminglossary/rich600338<blockquote class="wp-embedded-content" data-secret="pKz0i3bNUV"><a href="https://www.healthbenefitstimes.com/glossary/flambe/">Flambe</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.healthbenefitstimes.com/glossary/flambe/embed/#?secret=pKz0i3bNUV" width="600" height="338" title="“Flambe” — Glossary" data-secret="pKz0i3bNUV" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.healthbenefitstimes.com/glossary/wp-includes/js/wp-embed.min.js </script> To set fire with brandy, rum or other liqueur with high alcohol content just before serving food.Created by setting a liquid on fire, specifically by pouring a heated spirit like brandy over a dish, igniting it, and presenting it while still aflame.The term you are referring to is "flambé". Flambé is a French culinary technique that involves the use of warm alcoholic spirits, such as brandy or rum, which are ignited and used to flame foods. This technique is often used to add a dramatic effect to a dish, as well as to add flavor and aroma. To flambé a dish, the alcohol is first warmed and then ignited with a lighter or match, and then poured over the food. The flames will quickly burn off the alcohol, leaving behind a rich and flavorful sauce or glaze. Flambé is commonly used in dishes such as crepes suzette, bananas foster, and steak Diane.