Serious Eats: Talk
Deglazing v. flambée-ing
I am planning on making steak au poivre, and while looking at a couple of recipes for approaches to the pepper sauce, I noticed many of them recommend flambée-ing, but do not explain why.
I know that deglazing (adding booze or other liquid to a hot greasy pan) and flambée-ing (lighting booze on fire in a warm greasy pan) are both ways to add boozy flavor to a gravy while getting rid of the alcohol, but what are the differences in result between the two, if any?
Thanks for your wisdom.