flambéing

listen to the pronunciation of flambéing
Französisch - Türkisch

Definition von flambéing im Französisch Türkisch wörterbuch

flambé
[la] alevlenme
Türkisch - Türkisch

Definition von flambéing im Türkisch Türkisch wörterbuch

Flambe
alevde pişirilmiş
flambe
Masa önünde misafirlerin karşısında hazırlanan alevli yemek veya tatlılara verilen addır. Örneğin bazı krepler hazırlanırken son anda krebin üzerine alkol dökülerek tava alevlendirilir. Böylece hem sıcak bir tatlı, hem de gösterişli bir çeşit elde edilmiş olur
flambe
Aleve tutarak pişirme yöntemi
flambe
ikram sırasında hazırlanıp sunulan alevli yemek veya tatlılara verilen ad
Italienisch - Türkisch

Definition von flambéing im Italienisch Türkisch wörterbuch

flambé
flambeed
Englisch - Englisch
Present participle of flambé
flambé
A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited
flambé
The act of [[#Verb|flambéing]]
flambé
A [[#Verb|flambéed]] dish
flambé
To cook with a showy technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited

Flambé the dessert, ordered the Chef, but take the dish off the heat before adding the brandy or you'll burn your eyebrows off..

flambé
Being, or having been, [[#Verb|flambéed]]
flambe
alternative spelling of flambé
flambe
{s} (Cooking) served in a liquor that is set aflame (especially a dessert), flambé
flambe
Served with ignited spirits poured over
flambe
It is a brief process performed to burn off the alcohol in a spirit or wine When done properly, the harshness of the raw alcohol disappears in the blue flames, leaving behind an assertive yet smooth flavor (Incidentally, to correct a common misconception, not all the alcohol burns off ) Flaming also adds flavor when deglazing a pan after meat or poultry has been sauteed over high heat A residue of meat drippings remains caramelized in the pan The cook flames the food over low heat, which also burns off some grease, then adds a warm liquid such as wine, broth, or water and scrapes the bottom of the pan The residue colors and flavors the liquid, which then is used in a sauce
flambe
To ignite warmed alcoholic beverages, which are then poured over foods just before serving
flambé
{f} drench food in liquor and light it before serving as to give the flavor of the liquor to the food
flambéing
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