Cooking with spirits: what Cognac, Sherry, Port and Co. can do



Georg Etscheit

Flambé is certainly the most spectacular way to cook with spirits. But the burning alcohol over a Crêpe Suzette is not just a show or even showing off. Because at more than 200 degrees Celsius, a lot of toasted notes are created, which combine with the fruity orange sauce, the caramelized sugar and of course with the aromas of the respective spirit to create an intense taste, be it rum, cognac or brandy.

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