The lighting of certain foods and beverages, or the preparation and serving of them on fire, is a very spectacular „stunt” and is therefore a popular way for chefs to promote or serve them. The point is to enhance the dining experience at the table.
At the main gastronomic event of the past week, the Sirhra Budapest exhibition, flambéing was also in the spotlight, and this was the occasion of a competition. This is when the „Knowledge and taste: ambassadors of good taste” organised by the Marco Polo Group and the Hungarian National Gastronomic Association.
Great dishes were prepared using Hungarian ingredients, products and Italian cooking techniques. The dishes were prepared by students of host schools, renowned Hungarian and Italian chefs and the National Selection of the National Gastronomic Association. One of the most spectacular elements of the programme was the flambé. The unique and phenomenally delicious dessert of the menu was made special by the Anikó Szőke, Katalin Pozsár Bakonyin, Mrs Fazekas Mrs Both Anikó and Dr. Zsuzsanna Vas-Guld who were a huge success last year at the “Le Donne nell'Arte del Flambé” International Flambé Competition at the Grand Hotel Astoria di Grado, Italy.
Photo by Ferenc Csárdás
“Knowledge and taste: ambassadors of good taste” the organiser of the event Hungarian National Gastronomic Association chairman, András Krivács said that the aim has always been for the organisation to represent chefs, cooks and owners in the hospitality and tourism sectors. It is in our historical interest to make our country an outstanding gastronomic destination throughout Europe, which is the basis for the functioning of tourism and hospitality. A traditions new technologies and disseminating them as widely as possible, while showcasing the merits of our country.
Post-school education
Among the main tasks of the organisation he listed the education of the next generation and the cultivation of the love of the profession. An important part of the cooperation between the Hungarian National Gastronomic Association and the Marco Polo Group is the support of young generations. As the pandemic has shaken the whole sector, it has not helped to make gastronomy and tourism attractive to the for young people, a major task to make these professions attractive. SIRHA, and within it this event, has provided a great opportunity to do so. One of the most important joint projects is the Erasmus+ programme, which offers various internships, for example in Grado, Italy.
Photo by Ferenc Csárdás
What is flambéing?
You can flambé while cooking, but also when serving desserts and meats. An „in-cook” roasting technique or process, whereby a minimum of 40 per cent alcohol is poured over the food being prepared. The flaming alcohol imparts unique flavours to the food being prepared. Flambéing can be used for anything, but is not recommended. It is mostly used for meats, desserts and fruit. High alcohol content is essential for the beverage used, usually vodka, rum, whisky and cognac.
Photo by Ferenc Csárdás
Good to know
Use a neutral-flavoured sauce for meats and a stronger one for desserts.
Do not use matches to light alcohol, as they can give the food an unpleasant taste.
Add the alcohol to the hot food!
If you use a frying pan, tilt it so that the flame doesn't flare up towards you.
If it is done in front of the guest, while serving, be even more attentive; spoon the alcohol into the plate!
Exercise extreme caution as a sudden burst of flame can be dangerous!#
Photo: Ferenc Csárdás
