When you flambé - it will not crisp mushrooms or onions - as the alcohol burns it also vaporizes some of the water in the rum ... so in effect you are "steaming" them - especially due to the amount of water onions and mushrooms naturally contain - the flame is just vaporing the moisture in them.
If you flambé at the end of a dish it is to burn off the raw alcohol taste and just leave the flavor of the alcohol you add ... and in the case of something like Banana's Foster - the flame will lightly caramelize some of the sugars.
Since you are just 18 and have been cooking professionally for 2.5 years - I'm sure there have been some "shortcuts" in your culinary education ... especially since you have questions about basic techniques like deglaze and flambé.
You might want to pick up a copy of Harold McGee's On Food and Cooking - The Science and Lore of the Kitchen (revised edition) and spend some time reading it instead of the time you're spending playing Halo 2 - if you're really serious about cooking.
FWIW - yeah, IMHO the sequals to the Matrix were just lame excuses to capatalize on the success of the original.
If you flambé at the end of a dish it is to burn off the raw alcohol taste and just leave the flavor of the alcohol you add ... and in the case of something like Banana's Foster - the flame will lightly caramelize some of the sugars.
Since you are just 18 and have been cooking professionally for 2.5 years - I'm sure there have been some "shortcuts" in your culinary education ... especially since you have questions about basic techniques like deglaze and flambé.
You might want to pick up a copy of Harold McGee's On Food and Cooking - The Science and Lore of the Kitchen (revised edition) and spend some time reading it instead of the time you're spending playing Halo 2 - if you're really serious about cooking.
FWIW - yeah, IMHO the sequals to the Matrix were just lame excuses to capatalize on the success of the original.
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