Christine Hansen '12, who starts graduate school in the area of food science at Cornell this fall, conducted a two-year research project that suggests that flambé does not enhance flavor.

What does flambe do to flavor?

Flambé is the French word for “flamed” or “flaming. Liquor is poured over food and ignited, leaving behind the subtle flavor of the liquor or liqueur without the lingering flavor of alcohol. The technique is used for its caramelization flavor as well as its exciting tableside flair.

Does flambe Add Flavour?

While flambéing is often used tableside for dramatic effect, the process does have an effect on flavour. ... In fact, a short flambé will still leave around 75% of the added alcohol in the finished product.