Flambé: Why Do Chefs Set Fire to Stuff?
<p>The inspiration for this article came when I almost flambéed my eyebrows off.</p>
<p>No, dear reader, I didn’t intend to flambé my eyebrows. To be honest, I didn’t intend to flambé’ at all. I was making a crumble for goodness sake. No one flambés crumble … right?</p>
<p>Well, I did (mistakenly) and (nearly) my eyebrows to boot.</p>
<p>Flambé is the process of igniting the alcohol which is added to a dish. Professional chefs flambé many things — meats, desserts, even bananas. Not only is it visually spectacular but it is thought to add to the flavour of the dish — driving off the sharpness of the alcohol whilst leaving a beautiful caramelised flavour in its place.</p>
<p><a href="https://medium.com/science-souffl%C3%A9/flamb%C3%A9-why-do-chefs-set-fire-to-stuff-3c8b738e28e9"><strong>Read More</strong></a></p>