Flambadou with Steel Ø12cm 60cm

Mibrasa Flambadou - Traditional cooking in a modern kitchen

This Mibrasa flambadou, crafted from robust steel, features a diameter of 12 cm and a length of 60 cm. It is designed for use over an open flame, where the glowing iron is filled with fat that drips onto the food, creating an intense flavor and a crispy exterior. The flambadou technique originates from traditional cooking but has made its way into contemporary kitchens.

Ideal for restaurants, gourmet kitchens, and culinary enthusiasts looking to add a unique flavor experience and visual appeal to their dishes.

Traditional technique meets modern gastronomy

The flambadou method allows you to caramelize and glaze meats, fish, or vegetables with searing fat. This technique not only creates an intense flavor but also gives your dishes a crispy surface, adding an extra layer of complexity. When the glowing iron meets the fat, a chemical reaction occurs that releases aromatic compounds, resulting in a unique flavor profile that cannot be achieved through other cooking methods.

Durable construction for professional use

Made from heavy-duty steel, this flambadou withstands the extreme temperatures necessary to achieve the desired effect. With an overall length of 60 cm, you can maintain a safe distance from the flame while you work. The thoughtful design with a diameter of 12 cm ensures the tool has sufficient heat capacity to maintain temperature while being manageable in a busy kitchen. The steel material offers longevity even with intensive use over an open flame.

Technical specifications

This Mibrasa flambadou is made from durable steel that endures direct contact with open flame. It measures 60 cm in length and has a diameter of 12 cm, making it ideal for professional use. The tool is designed to retain heat for extended periods and distribute it evenly, ensuring consistent results every time.

Key benefits of the Mibrasa flambadou:

• Creates intense flavor and crispy surfaces on your dishes
• Constructed from durable steel that withstands extreme temperatures
• 60 cm length provides a safe distance from the heat source

Feel free to contact our customer service at web@hw.dk for more information.

FAQ

How do I clean my flambadou?
Allow the tool to cool completely, then clean it with a steel brush to remove food residues. Wipe it down with a cloth and store it dry to prevent rust.

What type of fat is best suited for the flambadou technique?
Animal fats such as beef tallow or lard work best, as they have a high smoke point and provide an intense flavor.

AI has assisted with the text, and therefore errors may occur.