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pata flambeada

English translation: leg flambe

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)

Spanish term or phrase:	pata flambeada
English translation:	leg flambe
Entered by:	Luciano Giusti

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23:58 Aug 18, 2009

Spanish to English translations [PRO]
Nutrition

Spanish term or phrase: pata flambeada

Alguien sabe como decir esto, es para USA.

Gracias!

valpac KudoZ activity Questions: 232 (1 open) (2 without valid answers) Answers: 36 Argentina
Local time: 07:02

leg flambe

Explanation:
'Such a comforting sound, and air smelled clean and sweet (well, except for the smoke from my chicken leg flambe).'
http://pollenatrix.blogspot.com/2003_05_01_pollenatrix_archi...

Roasted is not the same, here's a Restaurant Menu
'Caribbean pineapple on sable cookie
roasted and flambé with aged rum, honey caramel and Bourbon vanilla ice cream'
http://www.gabynyrestaurant.com/popups/desart.cfm

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Note added at 35 mins (2009-08-19 00:33:24 GMT)
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'ONION SOUP WITH MILLE FEUILLE TURBAN
Made with white onions, roasted and flambe with brandy'
http://www.weddingmexico.com/cancun-weddings/cancun-hotel-we...

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Note added at 36 mins (2009-08-19 00:34:50 GMT)
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http://ezinearticles.com/?The-Art-of-Flambe&id=967429

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Note added at 1 hr (2009-08-19 01:08:09 GMT)
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'Roast chicken first, then Maine lobster meat (flambe with white wine at this time) separately using the same pan.'
http://www.lobsterfrommaine.com/stewed-maine-lobster-chicken...

Selected response from:

Luciano Giusti
Argentina
Local time: 08:02

Grading comment

Muchas gracias!!
4 KudoZ points were awarded for this answer

Summary of answers provided

4 +5

leg flambe

Luciano Giusti

roasted leg

Maribel Pintado-Espiet

Summary of reference entries provided

flambé

Rosina Peixoto

Discussion entries: 2

Answers

20 mins confidence:

roasted leg

Explanation:
Depending on your context you may have to specify the meat.
Ex: roated leg of lamb, roasted leg of wild boar, etc.

Reference: http://www.epicurious.com/recipes/food/views/Roasted-Leg-of-...

Maribel Pintado-Espiet
United States
Local time: 05:02
Native speaker of:

English,

Spanish

33 mins confidence:

peer agreement (net): +5

leg flambe

Luciano Giusti
Argentina
Local time: 08:02
Native speaker of:

Italian,

Spanish
PRO pts in category: 4

Grading comment

Muchas gracias!!

Reference comments

1 hr peer agreement (net): +1

Reference: flambé

Reference information:
'Flambé' is a French culinary term meaning 'to pour spirits over and ignite', thus enhancing the flavour. Not only does it make for a great show, the flame toasts the food and helps brown it. If the dish contains sugar, this will caramelise it. You can use brandy, whisky, vodka (basically any 'hard tack' high in alcohol) and liqueurs. While liqueurs can be flambéd alone, but for best effect mix with a stronger spirit such as rum or brandy. Generally, make sure the food is very hot, and heat the spirit in a tiny saucepan until hot but not boiling before adding to the dish. Use a long match or lighter to ignite it, tilting the pan away from you as you light the alcohol. The liquor should always be added at the very last moment and lit as quickly as possible to avoid the liquor soaking into the food. Let the alcohol burn off enough and leave the flame to go out naturally so the flavour does not overpower the dish.

Rosina Peixoto
Uruguay
Works in field
Native speaker of: