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Is a French chef making a sauce with brandy able to burn off the alcohol leaving just the brandy flavoring?

physical change.


Is a french chef making a sauce with brandy able to burn off the alcohol from the brandy leaving just the brandy flavoring a chemical change?

The alcohol is evaporated. That is not chemical. And it doesn't matter if the chef is french - in fact it evaporates even if the person making the sauce is NOT a chef.


What is a fambe?

Do you mean Flambe? I have never heard of fambe. A flambe is a process in which you add alcohol to food and ignite it. By igniting it some of the alcohol burns off and the flavor intensifies. Contrary to popular belief, when you flambe you do not burn off all the alcohol.


Can 100 proof whiskey ignite at very cold temperatures?

No, the norm is to heat alcohol to ignite it, this causes the whisky or other alcohol to give off vapors which can then be ignited. The flash point (temperature at which a substance gives off vapors) of alcohol is 54F (12C), so anything below that will not ignite.


Why doesn't a handkerchief burn if you put alcohol in it?

Alcohol has a lower ignition point than fabrics like cotton, so when mixed together, the alcohol burns off quickly before the fabric can catch fire. This phenomenon is similar to how hand sanitizers with alcohol can be flammable yet do not ignite when used on skin.


How do you reduce brandy on the stove?

You have to be careful about doing this, you must keep the temperature of the pan below the flash point of the brandy (sorry, I don't know what this temperature is). Basically, you want to keep the temperature low enough that the alcohol or fumes in the brandy won't ignite. So keep the burner low, stir constantly, don't walk away, don't take your eyes off the pan, and adjust the temperature downward as necessary.


What organ helps burn off alcohol?

Liver


What is the difference between cognac and brandy?

Brandy is a form of distilled grape-wine, but it can be made from other fruits. It often has caramel colouring. It is made in many countries of the world. Cognac is brandy that is made in specific geographic regions, i.e. the Cognac and Gascony ('Armagnac') regions of France. See Related Links below ads.


How much alcohol in Brandy Beans?

The amount of alcohol in Brandy Beans can vary depending on the specific brand and recipe used. Typically, Brandy Beans are made by soaking chocolate-covered beans in brandy, allowing them to absorb the alcohol. The alcohol content in Brandy Beans is usually low, as the beans can only absorb a limited amount of alcohol during the soaking process. It is important to consume Brandy Beans in moderation, especially if you are sensitive to alcohol.


Why does vodka burn?

It depends on the strength of the vodka, which is typically 40% alcohol, but can normallyvary between 35 & 50%.Vodka, like all potable spirits, is a mixture of water and alcohol, plus the flavouring elements. When vodka burns, it is only the alcohol which burns. To ignite, the spirit must be giving off alcoholic fumes. The stronger the spirit, the more readily will it burn.


Is it possible to live with a diet one third fat one third sugar and one third alcohol?

not and be healthy. The sugar will turn to fat if you don't burn it off, the alcohol will turn to fat if you don't burn it off and you have no nutrients to give you energy to use to burn it off. Sounds like a combination for a Tired burned out drunk.


If you bake a cake with alcohol will there be any residue of it when the cake is finished?

No, all alcohol will burn off in the baking. All that will remain is the flavour.