Subj : Set It On Fire was: Real                                 [1]
To   : Dave Drum
From : Ruth Haffly
Date : Fri Apr 26 2024 14:09:02

Hi Dave,

 DD> I've not made it without the flambe step so I don't know what effect
 DD> it would have on the taste/texture of the finished dish.

 RH> We'll probably look into some alternative way to give it a bit of the
 RH> same flavor but without the fire. Those are recipies we leave to those
 RH> cooks with more experience in that line (G) ....fun to try eating but
 RH> not one that I'd want to try making.

 DD> Accordig to the Wiki: "Flambiing reduces the alcohol content of the
 DD> food modestly. In one experimental model, about 25% of the alcohol was
 DD> boiled off. The effects of the flames are also modest: although the
 DD> temperature within the flame may be quite high (over 500oC), the
 DD> temperature at the surface of the pan is lower than that required for
 DD> a Maillard browning
 DD> reaction or for caramelization.

I think it's more for the WOW! effect than anything else.

 DD> I have noted that setting it alight is always "at table" never in the
 DD> kitchen. So the "show biz" claim in the Wiki article is on-target. And
 DD> it does look spectacular - especially in a dimly lit bistro. Lights up
 DD> the room ... which is OK so long as it doesn't set off the sprinklers.

It definatly is an eye catcher, especially if they dim the lights. Our
last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get
everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen
flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially the
night they did it on the Alaska trip--we'd spent the day cruising in
Glacier Bay.

 DD> Here's a tasty dish for which I have recipes that call for setting
 it DD> on fire and recipes that leave well enough alone.

 DD> It's from America's Test Kitchen which means it's in fine detail and
 DD> fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher
 DD> Kimball - not retired) presenting it on their PBS TV show. Be sure to
 DD> read my note at the bottom.  Bv)=

 DD>       Title: Steak Diane
 DD>  Categories: Beef, Vegetables, Herbs, Wine, Booze
 DD>       Yield: 6 Servings

I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them
were not really to our taste.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... If you think you are confused now, wait until I explain it!

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