On Aug 21, 4:23?pm, Peter A <pait...@CRAPnc.rr.com> wrote:
> In article <1187725382.713864.290...@r34g2000hsd.googlegroups.com>,
> derek...@aol.com says...
>
>
>
>
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> > I know it looks great in a restaurant - flames reaching to the ceiling
> > - but is it really more than a mere effect? I'm not being cynical
> > when I ask this question. I simply don't know.
>
> > There are certain dishes that I feel could benefit from the flavour of
> > some brandy - certain shellfish dishes being a good example. But I'm
> > never convinced at the benefit of setting the whole thing alight (as
> > the recipe often suggests) They say it is 'to burn off the alchohol'
> > but is that really a necessary thing? After all, the amount used per
> > person isn't anything significant.
>
> > Here in the UK it is traditional to pour brandy over the Christmas
> > pudding and set it alight. OK. I do that. For a brief moment if the
> > lights are out it looks great. But at the end of it all I never
> > actually taste any of that brandy I wasted.
>
> > So my question is "Is all this setting alight taking the taste away of
> > the brandy?"
>
> > - Derek
>
> The flambe process provides a flavor that you would not get otherwise.

The very same flavor from the spirits would be imparted without the
flambe... the flames are totally for effect.

> It does remove most of the alcohol

Actually relatively little of the alcohol gets burned off.

http://www.betterendings.org/Recipes/cookal.htm

Sheldon