Pronunciation: [flˈamb] (IPA) 
The correct spelling of the word "Flambe" is a source of confusion for some due to its pronunciation. The phonetic transcription for this word is flæmˈbeɪ, where "fl" sounds like "fl" in "flute," "æ" sounds like "a" in "cat," "m" and "b" are pronounced as usual, and "eɪ" sounds like "ay" in "day." The word comes from the French verb "flamber" which means to flame, hence the accent on the "e" to indicate the accent on the final syllable.
Flambé, derived from the French word "flamber" meaning "to flame," is a cooking technique that involves igniting alcohol to create a dramatic burst of flames and enhance the flavors of a dish. It is commonly applied to desserts and certain savory preparations.
To flambé a dish, a high-proof liquor such as brandy, rum, or liqueur is poured over the food and then ignited. This process quickly caramelizes the sugars in the alcohol, creating a delightful blend of intense flavors and aromas. The flames that emerge are not only visually captivating but also play a crucial role in transforming the dish.
Flambéing is traditionally performed tableside in a special pan called a "flambeau" or "chafing dish," which is designed to both retain the heat and lessen the risk of accidents. The flames are usually extinguished by covering the pan, starving it of oxygen.
While flambéing adds a touch of elegance and excitement to a meal, it is important to exercise caution and follow safety guidelines to prevent accidents and injuries. It is advisable to keep a fire extinguisher nearby and to ensure that any loose clothing or flammable objects are avoided during the process.
In summary, flambé is a cooking technique that involves igniting alcohol on food to produce flames, intensify flavors, and create a captivating visual spectacle, often used in the preparation of certain desserts and select savory dishes.
The word "flambé" is derived from the French verb "flamber", which means "to set alight" or "to flame". It developed from the Old French word "flambe", which came from the Latin word "flambeus". The Latin term eventually traced back to the noun "flamma", meaning "flame". The term "flambé" is commonly used in the culinary world to describe a cooking technique where alcohol is added to a dish and ignited for a dramatic flame effect.
