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Old 08-02-2008, 05:11 PM   #31
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Quote:
Originally Posted by GhettoRacingKid View Post
hate to tell you but my $25K education says its deglazing

There are little bits that add the booze will kick up. while your nit sitting there scrapping becuase the onions and what ever natually dont stick to the pan there isnt much.

It would be great to have a special term adding alchohol to a dish (also helps justify a higher cost per plate) there isnt.

Here it is from epicurious
deglaze Definition in the Food Dictionary at Epicurious.com


ohh BTW for the dish:
You can call it something like
Rummed Onions and Mushrooms (or what ever it was.)
Onions and Mushrooms Sauteed in a Spiced Rum


Be creative....
You should ask for your money back if they didn't teach you about flambe'ing.

Had the OP not mentioned that the alcohol flamed up then you would be correct, but since it did flame then it is not simply deglazing.
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Old 08-02-2008, 05:18 PM   #32
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ohh dont worry they did.

Ive made abanas foster for the wife pretty often. But it is for the front of the house and mostly for the show.

flambé
[flahm-BAY]
French for "flamed" or "flaming," this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving.


So when I make a demi and wine reduction is that a flamebe also?
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Old 08-02-2008, 05:20 PM   #33
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So when I make a demi and wine reduction is that a flamebe also?
No because you are not igniting the alcohol. You are only reducing it. The OP ignited it thus flambe.
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Old 08-02-2008, 05:25 PM   #34
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ok bad example.

while it is flambe since it is flaming

it is deglazing and thati s the proper culinary term.

either way it is cool and does add a nice taste
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Old 08-02-2008, 05:30 PM   #35
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The OP said he put booze in the pan, it flamed and it tasted good. He never said he scraped up bits from the bottom of the pan and that is where the flavor came from. As far as we know, he poured in the booze and got a flame and did not scrape anything at all. That is not deglazing in my book.

You are right though. It does add a nice taste.
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Old 08-02-2008, 05:35 PM   #36
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but the nature of the items being sauteed dont create a real fond on the bottom of the pan.

you knwo what Im going to look threw all my books but I think in this case it can be used interchangeable.

IMHO I dont care what the technique is called as long as it tastes good. who gives a ____
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Old 08-02-2008, 05:36 PM   #37
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Quote:
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IMHO I dont care what the technique is called as long as it tastes good. who gives a ____
I'll raise my glass to that
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Old 08-03-2008, 10:38 AM   #38
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Quote:
Originally Posted by GhettoRacingKid View Post
but the nature of the items being sauteed dont create a real fond on the bottom of the pan.

you knwo what Im going to look threw all my books but I think in this case it can be used interchangeable.

IMHO I dont care what the technique is called as long as it tastes good. who gives a ____

this is my delima, it can be interchangeable. it can b considered deglazing because im adding alcohol, and this is getting rid of the fond from the bottom of the pan, i can b considered flambeing because it flames up, but it could also be considered a reduction, bc after i add it and it flames up it reduces and cotes the onions and the mushrooms, and adds a little extra to the taste. then all u do is add in some BBQ sauce, and put it over a streak.
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Old 08-03-2008, 10:45 AM   #39
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It really comes down to what your intention for adding the booze was. If you were adding it to get the flame and caramelize the the edges of the veggies from the flame then it is flambeing. If you are pouring the booze in to scrape up the fond and it just happens to flame because of the alcohol content then it is deglazing. If you pour the booze in with the intention of of reducing the liquid to concentrate the flavors then it is a reduction. Sure it could be a combination of 2 or all 3 of these techniques, but there generally is an over riding reason why you did it.
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Old 08-03-2008, 12:33 PM   #40
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hate to say, but my free education (from my father, who was a head chef ) says it's flambe, its flamed (intentionally with alcohol) so its flambe, one more time, it's flambe.

Epicurious is right it what it says, adding liquid to [my words...dissolve and suspend] the fonds produced by sauteing [and roasting], is deglazing but it does not mention flames. The flamed alcohol (almost always a spirit) is flamed to add flavour, the deglazing is done to dissolve (and suspend) the fonds, which is the flavour. Flambeing is done during the cooking process, deglazing ('the pan') occurs near the end, prior to gravy making. More alcohol can be added to the gravy, but it is not flamed, and therefore not flambe.

So,

flames (intentional) = flambe, producing a warm glow

flames (unintentional) = a fire, producing red faces
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