Flambé cooking is a technique in which the liquid is added to a plate and set on fire, producing a spectacular visual presentation. The alcohol burns quickly and leaves quickly, but leaves a taste in the dish. May those who are interested, the content of alcohol is consumed in its entirety.
Modern fire was discovered by accident in Monte Carlo in 1895. A boy accidentally set fire to a pot that served pancakes Prince Edward of England. (Poor Server!) Since then, people tend to pair with flames dessert. The truth is that the technique can be used with many dishes, including items. It ‘a simple way to add elegance to every meal. Here are two simple dishes flambé:
KIEV SHRIMP
16 large shrimp
The bread crumbs seasoned with salt, pepper, garlic, dill and parsley
Melted butter with garlic
Farina
1 beaten egg
½ oz Vodka
Peel the veins and butterfly shrimp. (To expedite the preparation, purchase of frozen prawns, which has already been stripped of dough and butter fly.) Dip shrimp in flour, then egg, then roll in breadcrumbs. Heat the butter with the garlic in a high temperature and fry the prawns for two minutes. Pour the vodka into the pan and flambe (Ignite carefully with a match). Serve immediately with rice or noodles. Can also be served with sauteed green beans and almonds. Four.
Pepper Steak FRENCH
1 fillet served with round cut 4-5 servings
Tenderisers
2 tablespoons pepper
1 tablespoon salt
SALSA
2 v. each tablespoon of ketchup, mustard, Worcestershire sauce and margarine
1-2 oz Brandy, warmed
Put the salt in a saucepan and heat to high. Tender meat. Crush the peppercorns in a cloth napkin with a hammer. Broken grains printing on both sides of steak. Put into a hot pan and cook to preference. Mix the ingredients except the sauce of brandy in a saucepan and heat. Place cooked meat on a plate, pour sauce over all. To get flamed brandy in a separate container. Light, then slowly pour or spoon into the pot.
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