Flambé

Flambé (French: Flame the flamber = ) refers to the lighting of the evaporating alcohol a over-molded with a spirit food. By flambé the dish takes the flavors of the spirit used, so that the flavor of the dish will be intensified.

To flambé to rum, brandy, cherry brandy, and any other aromatic, high-proof spirits and liqueurs are also some. However, the minimum alcohol content should not be less than 40 percent by volume, otherwise the spirit is not inflamed or flickers only briefly.

Flambéed in special pans ( " Flambé "). These are usually made ​​of chrome- nickel steel (CNS ) and can also be outside coppers. Especially desserts such as crepes Suzette, but other dishes and drinks can be flamed.