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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.
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 ...
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.
In particular, alcohol laws set the legal drinking age, which usually varies between 15 and 21 years old, sometimes depending upon the type of alcoholic drink (e.g., beer vs wine vs hard liquor or distillates). Some countries do not have a legal drinking or purchasing age, but most countries set the minimum age at 18 years.
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey .
The origin of the name "triple sec" is disputed. The term is French and composed of triple, with the same meaning as in English, and sec, the French word for "dry".Some sources claim it comes from a triple distillation process used to create the liqueur, [1] [2] but others say that a triple distillation is not used.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...