Robert Bloch the Sommelier is a restaurant manager that lives in Las Vegas. You will will find wine reviews, wine knowledge, bar recipes, and flambee recipes. Robert Bloch has managed a number of restaurants in Las Vegas a was the liquor purchaser of all of them.
Que bueno tiene que estar ese Coñac . Cuando pueda pruebe el Brandy Luis Felipe o el Brandy Cardenal Mendoza, seguro que le gustará un saludo desde Málaga 😊☺️☺️😊
The trick is to caramelize each banana starting flat side down side for 30 seconds then flip and repeat so that when you go to flambeau, the banana edges are now up and sear and caramalize more. YUM. Once done, add rum etc and light it to flambeau on fire so the edge side up cooks in the flames. This also ignites the sauce and boils it rapidly into a rich creamy sauce and in exactly 27 seconds it goes out and the glaze has blended and bubbled finishing the process into the perfect creamy glazy consistency for serving. Top with real vanilla icecream, the sauce & shaved 70% chocolate. Bon appetit. ❤ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-waqY__1BRv8.html
He mistakenly says he’s adding brown sugar and butter (twice) to flambé and corrects himself later stating he just added the booze to flambé which is correct of course. General managers can mess up that way apparently, next time leave it to the waiter.
Dude was nervous, he mis-spoke. He said now that the pan is nice and hot, I'm gonna add some butter and brown sugar... The pan already had butter and brown sugar. The liquids he added were booze, rum and banana liqueur, which made the pan ignite. Jc Con is a dip shit. The name of the video is banana foster flambe. The flame is intentional. Caramelization, but mostly visual effect.
