What is the name of a dish where meat is doused with brandy and lit on fire?
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 serving. As we were college students, it would not have been an expensive cut of meat. I have searched using words like beef, brandy, flambee, fire, etc. but come up blank. Does anyone recognize the dish? Would love to serve it for our 45th anniversary next month!
Best Answer
Steak Diane
I first had Steak Diane at the Brown Palace in Denver long ago. I have made it several times and found the brandy flavor is overwhelmed by the other flavors.
If you want the liquor flavor, I have found a smoked or grilled Bourbon Chicken on Food TV that has a lot of flavor. The chicken is brined overnight in soy sauce brown sugar and bourbon, etc. but doesn't include flambe. Chicken might not be festive enough for your anniversary, though, but congratulations.
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Quick Answer about "What is the name of a dish where meat is doused with brandy and lit on fire?"
Steak Diane typically involves a flambé technique. To prepare this impressive steak dish, start by searing and cooking your meat until it's tender. Typically, this dish is splashed with cognac and set ablaze table-side though it isn't always flambéed — it depends on which recipe you follow.What is the flaming dessert called?
History. Modern flamb\xe9ing became popular in the 19th century. The English Christmas pudding was served flaming in Charles Dickens' 1843 novel, A Christmas Carol: "the pudding... blazing in half of half-a-quarter of ignited brandy".What does en flambé mean?
: to douse with a liquor (such as brandy, rum, or cognac) and ignite.What does flambé mean in cooking?
What Does Flamb\xe9 Mean? Flamb\xe9 is the French word for \u201cflamed\u201d or \u201cflaming. Liquor is poured over food and ignited, leaving behind the subtle flavor of the liquor or liqueur without the lingering flavor of alcohol. The technique is used for its caramelization flavor as well as its exciting tableside flair.Who invented flambé?
It is told that Henri Carpentier, a waiter, accidentally set fire to a pan of crepes being prepared for Edward VII, the future king of United Kingdom. Though this theory has not been proved, it seems the safest assumption of the start of flamb\xe9 in recent times.FLAMING A CHRISTMAS PUDDING - Set Fire to your Pud
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