@inventionontt: Original Video Credit: IG/hauchole Searing meat in a small pan takes a dramatic turn when liquor is added and the pan is tilted toward the burner. The alcohol ignites above the food, producing a large burst of flame before gradually burning down. Flambéing works because alcohol heated in the pan releases flammable vapors that can ignite when they encounter a flame. As the brief flare subsides, cream is added to the pan to combine with the remaining cooking juices and begin forming a rich sauce. Beyond its dramatic appearance, flambéing can contribute to a sauce by heating the added spirit and reducing some of its alcohol while retaining other flavor compounds. The technique requires careful control because alcohol vapors and open flames can produce a much larger flare than expected. No copyright infringement intended. Content is shared for educational purposes only. Full credit goes to the original creator. For any questions or copyright concerns, please dm or contact us via the email listed on our page. #shorts #Science #education #learn #invention
