Flambéing - what you need to know
To prepare this article for you, I checked many online sources. Hence the idea for the text, in which I will explain a few things right away. As my bar is full, I do not complain about the emptiness in the refrigerator either, to I checked everything, what fell into my hands.
- Flambéing with wine and liqueurs
I will not give the addresses of all the crap, what I could find, but I will start explaining immediately. Wine is never suitable for flambéing. May it even be fortified wine and it had 20% or produced on the most resistant yeast maybe approx 21 whether 22%. Anyway, it is still not enough twice, to set them on fire at all. remember, that no liquid burns during flambéing, but most of all the fumes. Out of curiosity, I tried to set fire to various wines, including those house wines - as expected, nothing happened, otherwise maybe, that I drowned some matches in the dishes. As for liqueurs, you can accept, they won't catch fire. It is true that some have the required minimum (or 40%), but they are few (e.g.. Cointreau), there is a group of such, which indeed have come close to 40 (Jagermeister – 35%), but most liqueurs have a strength in the range 15 (is the necessary minimum, to consider alcohol to be a liqueur) do 20%.
- Flambéing with vodka
The vodka has enough power, to catch fire. It does not burn for a long time (because, however, it is at the lower limit of the possibility of burning pairs), but it burns. The problem is there, that the authors of the guides say, that it changes the taste of food a lot. Consent, a slight alcohol aftertaste remains, but nothing else. Vodkas are made of distilled rectified spirit and pure water, so the flavors are there, except ethanol, practically not. Slivovitz - yes, yes, but because it is made of unrectified spirit, is not vodka, only moonshine (exactly with fruit distillate, resulting from the distillation of the yeast-fermented fruit set into spiritferm turbo fruit). So if you want to change the taste, then reach for the rum, whisky, wine, etc., possibly flavored vodkas, but in my opinion this is not the same effect anymore.
- Alcohol must be heated
One of the guides tells you to heat the alcohol before flambéing to 54 degrees. The idea is right, whatever, but impractical. If you can, you can warm the alcohol "a little", but not necessarily with that accuracy. Why do this? Alcohol boils fairly quickly and at temperature 54 degrees shows vapor pressure optimal for flambéing. It just means, the easiest way to set them on fire. So much physics. In practice, a lot depends on the temperature not only of alcohol, but also the dish itself (Pouring hot rum over ice cream is a bad idea, almost as bad, what a warm ice cream). Flambéing just takes a little practice - practice, try it: different liquors will actually ignite differently, because, instead of sticking to such a border (especially since not everyone has a kitchen thermometer), better to practice a little, the more that the cooler alcohol will burn a little longer.
- Flambéing is done for this, by
"Flambéing dishes is done in restaurants in order to get rid of the raw alcohol taste of the dish" - this sentence comes alive from the guide. Mostly right, even more conspicuous. In European cuisine, flambéing is primarily a decoration, not processing the dish. Alcohol is only used because of this, there is no flambéing without it. The taste of alcohol, though subtle, remains. If the cooks didn't want to taste alcohol, they wouldn't add it. If you are flaming dishes with wine sauce, this alcohol from wine, as a rule, evaporated long ago, before the food was even removed from the cavity of the oven.
You can write anything in the guide. Not everything in the kitchen comes out. Your job is to learn just that in the middle - this, what distinguishes theory from practice, and there is no better way to do that, than making more attempts. Flambéing can become your passion, as long as you learn a few basic tricks, but for these I refer you to further reading.
Found on google via phrases:
- Rice flambéing