Flambe

adj. (Cooking) served in a liquor that is set aflame (especially a dessert), flambé

v. drench food in liquor and light it before serving as to give the flavor of the liquor to the food

Flambé (also spelled flambe; pronounced ) is a cooking procedure in which alcohol (ethanol) is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber).It is typically done to create an impressive visual presentation at a dramatic point in the preparation of a meal. The flames result from the combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames.Although the practice of igniting food for show can be traced to the Moors in the 14th century, modern flambéing was discovered in Monte Carlo in 1895, when Henri Carpentier, a waiter, accidentally set fire to a pan of crêpes he was preparing for the future Edward VII of the United Kingdom. He discovered that burning the sauce affected its flavor in a way that he could not have anticipated.
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adj. flambe, (Cooking) served in a liquor that is set aflame (especially a dessert), flambé, drench food in liquor and light it before serving as to give the flavor of the liquor to the food

v. burn, blaze, flame, plunge, burn up

v. cover with flaming brandy

Eng: flambe
Urdu: شعلَہ زَدہ ۔ خُوردنی چِیز ۔ شَراب ۔