Flammé

Flammé is a French term commonly used in the culinary world to describe a cooking technique that involves searing or broiling food, often meat or poultry, until it develops a charred or slightly burnt outer layer. This charring imparts a distinctive smoky flavor and a crispy texture to the food. The name itself, flammé, translates to "flamed" in English, directly referencing the high heat and potential for visible flames involved in the process.

The technique can be achieved through various methods. Grilling over an open flame is a classic way to achieve flammé, as is broiling in an oven. Some chefs also utilize a culinary torch to achieve a controlled char on specific areas of a dish. The key is to expose the food to intense heat for a short period, creating the desired caramelized and slightly carbonized surface without overcooking the interior.

Flammé is often used to enhance the visual appeal and flavor profile of dishes. For instance, a steak cooked flammé style will have a deeply browned crust that contrasts with the tender, juicy interior. This technique is not limited to red meats; poultry, fish, and even certain vegetables can be prepared using the flammé method to add complexity to their taste and texture. The degree of charring can be adjusted to personal preference, ranging from a light caramelization to a more pronounced, smoky char.