Your recommendations to home cooks
Posted 08 May 2002 - 04:48 PM
I am fairly intimidated by much of French cuisine, especially things involving flambee (I love coq au vin but am afraid to light the brandy) or trying to make something en croute, for instance. Are these techniques difficult?
Posted 09 May 2002 - 02:50 AM
Flambe is pure theatre and imparts little extra to actual taste. If you fancy this final flourish to you dish my advice is to warm the booze in a ladle separatel, light it and then pour it, already flaming, onto the food in front of your guests. You have more control that way and will probably waste less precious brandy or whatever