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2. Saganaki - Wikipedia

   en.wikipedia.org/wiki/Saganaki

   The dishes are named for the frying pan in which they are prepared, called a σαγανάκι (), which is a diminutive of σαγάνι (sagáni), a frying pan with two handles, which comes from the Turkish word sahan ' copper dish ', [1] [2] itself borrowed from Arabic صحن (ṣaḥn).

3. Flambé - Wikipedia

   en.wikipedia.org/wiki/Flambé

   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.

4. How To Flambé Desserts, Cocktails, And More Without ... - AOL

   www.aol.com/flamb-desserts-cocktails-more...

   Flambéing might seem like something best left to the professionals. But with the right tools and safety involved, you can impress your dinner party guests. How To Flambé Desserts, Cocktails, And ...

5. 14 Dishes From the 1960s That Defined Sophistication - AOL

   www.aol.com/14-dishes-1960s-defined...

   This tender steak, pan-seared and flambéed with brandy, was served in a rich sauce of butter, Worcestershire, and shallots, making it a favorite in fine dining and an impressive choice for ...

6. The 9 best kitchen sheet pans, according to bakers and chefs

   www.aol.com/news/9-best-kitchen-sheet-pans...

   Material: Sheet pans are made from various types of metal, but the best materials for most cooks and bakers are aluminum, stainless steel, aluminized steel and carbon steel, according to our experts.

7. Cooking with alcohol - Wikipedia

   en.wikipedia.org/wiki/Cooking_with_alcohol

   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 ...