Flambé. This most commonly means that alcohol is either heated and poured over food at the point of serving, before being ignited, or is added to food during the cooking process and ignited. Alcohol in food frequently benefits from this process, as it burns off the ethanol and softens the slightly sour flavour which sometimes results.
Flambéed. This most commonly means that alcohol is either heated and poured over food at the point of serving, before being ignited, or is added to food during the cooking process and ignited. Alcohol in food frequently benefits from this process, as it burns off the ethanol and softens the slightly sour flavour which sometimes results.
Honey fungus. They should always be well cooked.
