How is flambéing different from just adding alcohol?
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 add other ingredients]
Since that process felt quite dangerous, especially if the pan is hot and the alcohol vaporises quickly, I was wondering:
What is the difference between just adding brandy to burning it with regard to taste?
Best Answer
What is the difference between just adding brandy to burning it with regard to taste?
Time and theatric impact (flambe is often done table side in a restaurant) are the big difference.
Flambe:
- very quick, almost instant reduction of alcohol
- texture/composition changes to dish are limited due to short process
- visually dramatic
- subtle changes in flavor
Adding alcohol, then further cooking:
- longer cooking time to reduce alcohol
- longer cooking will have a different effect on texture/composition
- there will be changes in flavor, but in a different way from flambe
With most recipes, it comes down to time. If a long simmer to remove alcohol is undesired, you flambe. Example: Bananas Foster, if you simmered that for a long time, you'll get a hot bitter banana mush. Flambe is the better choice.
Without seeing your entire recipe: if your peppers are cooked a long time, you could simply add the alcohol and let the cooking reduce it. But if the recipe is a quick saute or similar, if you don't flambe, you may not get the flavor change the author intended. And, you may end up serving alcohol.
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Quick Answer about "How is flambéing different from just adding alcohol?"
Flambé is French for “burn” or “flame” and accurately describes this culinary method. To flambé is to cover something with alcohol and then set it alight. The only trace of the alcohol that remains is its delicious flavour. Flambéing without alcohol is not possible.Can you flambé without alcohol?
If you want the flames, but do not want the liquor in a dessert, soak sugar cubes in a flavored extract. Place the cubes around the perimeter of the dish and light.Does flambé make a difference?
cooking reduction is a very subtle difference. A person with a gifted ability to taste would be able to determine you didn't flambe the first add of alcohol. Most people, including me, wouldn't detect the difference. Your answer implies that the alcohol will be removed with both methods, so there is little difference.What is the point of flambé?
Flamb\xe9ing provides a dramatic effect\u2014hypnotic flames skipping across swirls of a meringue or spreading over caramelized bananas in a sweet rum sauce. This impressive cooking technique imparts a subtle liquor flavor that compliments desserts and savory sauces.What flambé means?
: to douse with a liquor (such as brandy, rum, or cognac) and ignite.The Lamb Lies Down on Broadway Illustrated - Complete
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