john_coburg
Assistant Cook
Good evening all!
A relatively 'junior' question i'm afraid. I often see recipes calling for flaming or flambéing (is there a difference) a fish or cut of meat in a cognac or white wine - which i attempt to do, but am seldom sure i can actually taste the benefit of such an exercise. Are we sure it works and actually changes the taste? what are the mechanics behind a flambe... how can the food take on a meaningfully different taste from such a very quick dousing in alcohol combined with such a high intensity heat? Do we do it just because it looks impressive....? or what am i missing?!
Many thanks for any thoughts.
John
A relatively 'junior' question i'm afraid. I often see recipes calling for flaming or flambéing (is there a difference) a fish or cut of meat in a cognac or white wine - which i attempt to do, but am seldom sure i can actually taste the benefit of such an exercise. Are we sure it works and actually changes the taste? what are the mechanics behind a flambe... how can the food take on a meaningfully different taste from such a very quick dousing in alcohol combined with such a high intensity heat? Do we do it just because it looks impressive....? or what am i missing?!
Many thanks for any thoughts.
John