Grande, ho provato anche io (il secondo procedimento) ed è venuta molto bene! Unica differenza, ho usato il marsala al posto del marnier ed ha generato solo una minuscola fiammella...
Ok he must be using a high end pan for those flames..i always flambe my crepe suzette but the flames dont go out as soon as i put my pan on the fire..i have to use a torch :0 Damn copper
Benim bildiğim flambenin önce tavada şeker kahverengi olana kadar eritili sonra süt kreması ardından tereyağ en son viski ilave edilerek muzlar bu marinada konarak 2dk çevrilir tabağa alınarak üstüne tavadaki kremadan dökülür ceviz veya kavrulmuş yeşil fıstık serpilerek servise verilir istenirse yanına sade dondurma konur
He messed up the caramel in the second one. It's much better not to touch the sugar until it's all melted. Adding a stick of butter and running it through the caramel will make it smooth from the start and you wont risk crystalising any sugar (unless your heat is too high).
Good recipe certainly but have some professional flaws. Not suitable cooking attire Should use flat spatulas instead of fork for smoother corrector mixing while on flame process. Lemon n orange could be pre ready without seeds instead of the seed removing activity. Better if bananas were halved. I feel cointreau flambe will add to the overall taste rather than brandy flambe which will take away the intended dish flavor. Just opinions pls, not criticism.
