{"id":33254,"date":"2020-07-29T05:22:08","date_gmt":"2020-07-29T05:22:08","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=33254"},"modified":"2023-05-09T10:05:02","modified_gmt":"2023-05-09T10:05:02","slug":"flambe","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/flambe\/","title":{"rendered":"Flambe"},"content":{"rendered":"<p>To set fire with brandy, rum or other liqueur with high alcohol content just before serving food.<\/p>\n<hr \/>\n<p>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.<\/p>\n<hr \/>\n<div class=\"flex-1 overflow-hidden\">\n<div class=\"react-scroll-to-bottom--css-fndjd-79elbk h-full dark:bg-gray-800\">\n<div class=\"react-scroll-to-bottom--css-fndjd-1n7m0yu\">\n<div class=\"flex flex-col items-center text-sm dark:bg-gray-800\">\n<div class=\"group w-full text-gray-800 dark:text-gray-100 border-b border-black\/10 dark:border-gray-900\/50 bg-gray-50 dark:bg-[#444654] sm:AIPRM__conversation__response\">\n<div class=\"flex p-4 gap-4 text-base md:gap-6 md:max-w-2xl lg:max-w-xl xl:max-w-3xl md:py-6 lg:px-0 m-auto\">\n<div class=\"relative flex flex-col w-[calc(100%-50px)] gap-1 md:gap-3 lg:w-[calc(100%-115px)]\">\n<div class=\"flex flex-grow flex-col gap-3\">\n<div class=\"min-h-[20px] flex flex-col items-start gap-4 whitespace-pre-wrap break-words\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light AIPRM__conversation__response\">\n<p>The term you are referring to is &#8220;flamb\u00e9&#8221;. Flamb\u00e9 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 flamb\u00e9 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. Flamb\u00e9 is commonly used in dishes such as crepes suzette, bananas foster, and steak Diane.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8220;flamb\u00e9&#8221;. Flamb\u00e9 is a French [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-33254","post","type-post","status-publish","format-standard","hentry","category-f"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Flambe - Definition of Flambe<\/title>\n<meta name=\"description\" content=\"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 &quot;flamb\u00e9&quot;. Flamb\u00e9 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 flamb\u00e9 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. Flamb\u00e9 is commonly used in dishes such as crepes suzette, bananas foster, and steak Diane.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/flambe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flambe - Definition of Flambe\" \/>\n<meta property=\"og:description\" content=\"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 &quot;flamb\u00e9&quot;. Flamb\u00e9 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 flamb\u00e9 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. Flamb\u00e9 is commonly used in dishes such as crepes suzette, bananas foster, and steak Diane.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/flambe\/\" \/>\n<meta property=\"og:site_name\" content=\"Glossary\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-29T05:22:08+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-09T10:05:02+00:00\" \/>\n<meta name=\"author\" content=\"Glossary\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Glossary\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/flambe\/\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/flambe\/\",\"name\":\"Flambe - Definition of Flambe\",\"isPartOf\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\"},\"datePublished\":\"2020-07-29T05:22:08+00:00\",\"dateModified\":\"2023-05-09T10:05:02+00:00\",\"author\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\"},\"description\":\"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 \\\"flamb\u00e9\\\". Flamb\u00e9 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 flamb\u00e9 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. 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Flamb\u00e9 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 flamb\u00e9 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. 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