Geflammt

Geflammt is a German term that literally translates to "flamed." In a culinary context, it refers to a cooking method where food is exposed to a direct flame, often from a gas burner or a grill. This technique is typically used to impart a smoky flavor and a slightly charred exterior to the food. It is distinct from broiling or grilling in that the flame is often applied more intensely and for a shorter duration, focusing on surface searing rather than slow cooking.

The primary purpose of geflammt is to achieve a specific texture and taste. The intense heat caramelizes the natural sugars in the food, creating a desirable browning. Simultaneously, the direct contact with the flame can introduce a smoky aroma, which is highly prized in many cuisines. This method is particularly effective for tender cuts of meat, poultry, and certain vegetables, where a quick sear can lock in juices while developing complex flavors.

While geflammt can be achieved using specialized equipment like a culinary torch, it is also commonly replicated on a high-heat grill or even a gas stovetop with careful attention. The key is controlling the proximity and intensity of the flame to avoid burning the food completely while still achieving the characteristic char and smoky notes. The term itself is not widely used outside of German culinary circles, but the technique is recognized globally under various names such as searing, charring, or flambéing (though flambéing involves adding alcohol and igniting it).