Is this one of those things that unless you've been taught by an experienced person and you know what you're doing you probably just shouldn't try? If I did wan
I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it. I'll be making them for company this wee
So trying to impress someone the other night i tried a flambe. I probably got in over my head, but it looks so cool when you see someone else do it so i though
For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bi
Does it matter what kind of pan you use when flambéing something? I want to flambé something and I was planning on using a non-stick pan.
In Norway, the strongest liquor allowed to buy is 60% (120proof?). I try to flambé my Crème Brûlée as suggested in Can I make Cr&egra
How can I serve banana flambée the following day without it going bad. This is for a French Project about MArtinique.
My apologies for a lack of link, although hopefully my description will suffice. I saw some transient video of chefs making Bananas Foster in, I believe, New Or
A wonderful recipe in a book says: Slightly roast pepper with oil, then deglaze with brandy and light it up immediately, wait for the flame to go out. [Then
In about 1972 as a new bride, I made something with beef in the oven (had to have been from a cookbook) and then poured brandy over it and lit it on fire before
I was watching Bruno Albouze's video on Beef Bourguignon, and I noticed that in order to get rid of the alcohol, he flambés the wine (https://youtu.be/DP