Online Google Dictionary

flambe 中文解釋 wordnet sense Collocation Usage Collins Definition
  1. pour liquor over and ignite (a dish)
  2. 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).
  3. 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.
  4. 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; ...
  5. Alternative spelling of flambé; Alternative spelling of flambé; Alternative spelling of flambé
  6. 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. ...
  7. (FLARM-BE) Served aflame
  8. A flame-like effect produced by a reduced copper oxide glaze.
  9. To ignite warmed spirits in a pan of food, often a dessert, for effect, and to caramelize the dish.
  10. (French) Flamed; Example - food tossed in a pan to which burning brandy or another alcohol has been added.
  11. French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.
  12. French term for flamed, food that is ignited with a small amount of liquor poured over, the burning alcohol envelops the dish in flames.
  13. to flame in alcohol. Crepes can be flamed in brandy prior to serving
  14. A technique by which alcohol is added to a dish and ignited, both for effect, and to burn off the alcohol.
  15. To add alcohol to a dish, then ignite it to sear the outside of the food.
  16. To flame foods by dousing in some form of potable alcohol and setting alight.
  17. 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.
  18. To douse with an alcoholic beverage and ignite.
  19. The process of coating a dish with alcohol, then lighting it on fire.
  20. To light a sauce or liquid with flames.
  21. A method of cooking in which foods are splashed with liquor and ignited.
  22. To sprinkle with brandy or liqueur and ignite and serve flaming.
  23. (flam-BAY) Flaming a dish containing alcohol, which enriches the flavor but leaves no inebriating qualities behind.
  24. 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.
  25. 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.