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420chan is Getting Overhauled - Changelog/Bug Report/Request Thread (Updated July 10)
Flambé Ignore Report Reply
Prosper Montagné - Thu, 06 Jun 2019 07:34:58 EST ID:HYyHWSYZ No.158834
File: 1559820898568.jpg -(155005B / 151.37KB, 825x1000) Thumbnail displayed, click image for full size. 155005
Anyone else flambé? I've recently started dabbling and I'm finding it a pretty exciting way to add a bit of flair and extra flavour.

Most recent dish was pad thai with a bit of flambé thrown in, used a 54% cooking wine to get that shit flamin. Didn't take a pic but it was pretty damn tasty.
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Rokusaburo Michiba - Thu, 06 Jun 2019 11:37:17 EST ID:8jhkEV17 No.158835 Ignore Report Reply
what is the purpose of flambe? rapid caramelization?
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Marco Pierre White - Thu, 06 Jun 2019 11:53:45 EST ID:KokTURYc No.158836 Ignore Report Reply
>>158835
depends what you are going for, but for restaurants is mostly just presentation.
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Michel Roux - Thu, 06 Jun 2019 12:12:21 EST ID:t0MrqLPQ No.158837 Ignore Report Reply
>>158835
If you're cooking with booze it can get rid of the excess alcohol faster than evaporation, but it's mostly just theater.
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Marcelo Zana - Thu, 06 Jun 2019 13:49:37 EST ID:jvQb0sSs No.158839 Ignore Report Reply
>>158835
It scares off the bad spirits
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Chaz Fable - Thu, 06 Jun 2019 20:45:16 EST ID:dNjjLJ4n No.158840 Ignore Report Reply
flambe is life
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John Besh - Fri, 07 Jun 2019 01:37:10 EST ID:HYyHWSYZ No.158843 Ignore Report Reply
>>158835
For the purposes of pad thai it did a really good job of deglazing the egg after scrambling.

https://www.recipetineats.com/chicken-pad-thai/

I used this recipe though I ommited the oyster sauce as I will only use Megachef brand oyster sauce and had run out but used 2 tbsp tamarind, 3 tbsp fish sauce and a dash of low alcohol sake to make up for it. Flambé after scrambling the egg and loosening the pan, everything else more or less as the recipe states except I added a hot pepper. I highly recomend this recipe, closest I have made to good restaurant quality pad thai though my cooking skills have also come a long way since I last made pad thai a few years ago.
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Duff Goldman - Fri, 07 Jun 2019 11:03:11 EST ID:RDs7KYLs No.158844 Ignore Report Reply
>>158843
I don't mean to sound judgmental, but substituting oyster sauce with fish sauce is madness. That Megachef sauce looks pretty impressive.

http://www.megachefsauce.com/products_detail.aspx?id=26
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Urbain Dubois - Fri, 07 Jun 2019 13:42:43 EST ID:WzLUnxNg No.158845 Ignore Report Reply
>>158844
Oyster sauce isn’t traditionally used in it so I don’t feel too bad, it does sound like a tasty addition though. Ain’t nobody got time for the oyster swill sauce they sell at my local supermarket haha.
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Duff Goldman - Fri, 07 Jun 2019 17:33:56 EST ID:RDs7KYLs No.158846 Ignore Report Reply
>>158845
>Ain’t nobody got time for the oyster swill sauce they sell at my local supermarket haha. I agree. Most oyster sauce is barely oyster. It should be all oyster.
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Raymond Oliver - Sat, 08 Jun 2019 03:15:01 EST ID:Nr5ec+95 No.158855 Ignore Report Reply
>>158846
I forgot to mention but I do highly recommend the Megachef oyster sauce if you can get your hands on it, hands down best I've ever used and I've used plenty of different brands. I'm real picky with my stir fry sauces. Three Crabs fish sauce is my go to though I definitely haven't tried as many brands of fish sauce as I have oyster.
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Robert Irvine - Sat, 22 Jun 2019 20:02:00 EST ID:Zq9qtizu No.159055 Ignore Report Reply
I flambe bombe alaksa. Oopsss..


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