Summary
Igniting spirits - in, for example, the brandy and cream sauces that were once the default accompaniments to steak- is the accepted way of tempering the flavour of the alcohol. It contains, according to some accounts, a high quantity of carcinogenic free radicals; there are also reports that desirable monounsaturated fats (in which olive oil is high) and polyunsaturated fats (vegetable oils) become undesirable trans fats under these conditions.
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Extract
Fire Warning
It is easy to get the idea that burning food is a mark of culinary expertise. In the 1960s and 1970s, the height of sophistication was eat...
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