Flambé and carving skills
Flambé and carving skills
Understanding Flambé
- Flambé is a technique where liquor is added to a hot pan to create a burst of flames.
- The flame not only creates a dramatic spectacle but also burns off the alcohol, leaving behind a rich aromatic flavour.
- It requires care and precision - safety is paramount when dealing with open flames.
- The type of alcohol used varies with the dish. Common choices include brandy, rum, and cognac.
Steps to Flambé
- Begin by heating a pan. Add the food you wish to flambé.
- Heat the liquor separately to a warm temperature but don’t let it boil.
- Remove the pan from heat. Pour the warmed liquor over the food.
- Immediately light the fumes at the edge of the pan (not the liquor itself) with a long match or lighter.
- Shake the pan gently until the flames subside. Never leave flambeed foods unattended.
Understanding Carving
- Carving means slicing large pieces of cooked meat, poultry or fish.
- It is an important skill in Gueridon service as it is usually done in front of guests, enhancing their dining experience.
- The traditional carving tools include a carving knife, a fork to steady the meat and a carving board to protect the table surface.
Steps to Carving
- Always allow the meat to rest for a few minutes before carving. This helps in easier slicing and keeps the meat juicy.
- Create a stable base by cutting off a small slice to prevent it from rolling.
- Insert the fork into the meat for a firm grip.
- Slice the meat perpendicular to the bone of the roast. Make long, even, thin slices for maximum tenderness.
- When hand carving, always cut away from your body.
Importance of Flambé and Carving in Gueridon Service
- Both flambé and carving skills create a sense of theatrics and personalisation, enhancing a guest’s dining experience.
- Proper execution of these techniques demonstrate competency, adding to the overall credibility of the service.
- Such skills can be used for a range of dishes, offering flexibility in the menu.