What does the term "flambé" refer to?

The term "flambé" primarily refers to the technique of igniting liquor in a dish. This culinary method is often used to enhance the flavor of a dish and create a dramatic visual effect in front of guests. When flambéing, alcohol is added to food, then ignited, allowing the flames to burn off some of the alcohol while imparting a rich flavor to the dish. This technique is commonly seen in desserts like crepes Suzette or in savory dishes where spirits such as brandy or rum are used.

The other options describe different cooking techniques that do not relate to the concept of flambé. For instance, boiling food in water is a basic cooking method, while steaming vegetables involves cooking them with steam instead of direct water contact. Fermentation is a process used in creating various food items like bread, cheese, and pickles, but it has nothing to do with the act of flambéing. Understanding flambéing can enhance culinary experience and presentation, making it a valuable technique in both professional and home kitchens.