- pour liquor over and ignite (a dish)
- Flambé (also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber).
- Flambé is a fictional mutant character in the Marvel Comics universe. She first appeared X-Factor #80 (July 1992). She was created by Peter David, Larry Stroman and Al Milgrom. She had pyrokinetic powers but is depowered. She was part of the evil mutant organization, Hell's Belles.
- A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited; The act of flambéing; A flambéed dish; To cook with a showy technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited; ...
- Alternative spelling of flambé; Alternative spelling of flambé; Alternative spelling of flambé
- To ignite a sauce or other liquid so that it flames. Most of the time flambéing has no real function other than to delight your guests. ...
- (FLARM-BE) Served aflame
- A flame-like effect produced by a reduced copper oxide glaze.
- To ignite warmed spirits in a pan of food, often a dessert, for effect, and to caramelize the dish.
- (French) Flamed; Example - food tossed in a pan to which burning brandy or another alcohol has been added.
- French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.
- French term for flamed, food that is ignited with a small amount of liquor poured over, the burning alcohol envelops the dish in flames.
- to flame in alcohol. Crepes can be flamed in brandy prior to serving
- A technique by which alcohol is added to a dish and ignited, both for effect, and to burn off the alcohol.
- To add alcohol to a dish, then ignite it to sear the outside of the food.
- To flame foods by dousing in some form of potable alcohol and setting alight.
- Pouring liqueur over food, such as a fruit sauce, and setting it on fire. Flambéing, also called flaming, is normally done tableside; the fire burns briefly until the alcohol has burned away, and then the food is served.
- To douse with an alcoholic beverage and ignite.
- The process of coating a dish with alcohol, then lighting it on fire.
- To light a sauce or liquid with flames.
- A method of cooking in which foods are splashed with liquor and ignited.
- To sprinkle with brandy or liqueur and ignite and serve flaming.
- (flam-BAY) Flaming a dish containing alcohol, which enriches the flavor but leaves no inebriating qualities behind.
- A French cooking terms word meaning to drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.
- Flaming, in French. Gently heat alcohol, usually wine, rum or brandy, ignite it with a match & pour over a preparation, like Coq au Vin or Cherries Jubilee. Impressive for company, and most of the alcohol burns off.