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Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
Bénédictine, a traditional French herbal liqueur Licor Beirão, a traditional Portuguese spice liqueur.. A liqueur (UK: / l ɪ ˈ k j ʊər / li-KURE, US: / l ɪ ˈ k ɜːr / li-KUR; [1] French:) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices.
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
Liquor generally has an alcohol concentration higher than 30% when bottled, and before being diluted for bottling, it typically has a concentration over 50%. Beer and wine , which are not distilled, typically have a maximum alcohol content of about 15% ABV, as most yeasts cannot metabolize when the concentration of alcohol is above this level ...
Chocolate liqueur is a chocolate-flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor , chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology , baking , and cooking .
Alcohol concentration in beverages is commonly expressed as alcohol by volume (ABV), ranging from less than 0.1% in fruit juices to up to 98% in rare cases of spirits. A standard drink is used globally to quantify alcohol intake, though its definition varies widely by country. Serving sizes of alcoholic beverages also vary by country.
Pie, mash and liquor meal. Pie and mash is a traditional working-class food, originating in the Docks of London. Often accompanied with jellied eels, the dish has been popularised as "a Cockney classic". It typically consists of a minced beef pie, mashed potato, and a parsley sauce known as liquor.
Clam liquor, also called clam extract, is a liquid extracted during cooking and opening of clams. Without dilution, it is called clam broth, and when concentrated by evaporation is called clam nectar. It may be canned in all these forms or used to fill up canned clam meat. [1]