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No. Not to my knowledge.
7
It's called "Missing You" and it's on the soundtrack for the movie "Set it Off." It's sung by Brandy and features Tamia, Gladys Knight and Chaka Khan. brandy norwood and company,missing you
The originally planned to get married in June/July of this summer but called off their wedding (very) shortly before the date
Cut the cherries and remove the stones. Steep overnight in brandy. When a flame is put to the cherries, it will give off a bluish flame because of the brandy. As I don't know why you want to flame the cherries, I can't add any more details - except to advise you to carefully follow any recipe you may be using.
physical 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.
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.
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.
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.
Liver
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.
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.
Alcoholic beverages can be set afire if they contain high enough proof (percentage) alcohol. It is usually helpful to heat the beverage to drive off sufficient vapor to ignite.
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.
No, all alcohol will burn off in the baking. All that will remain is the flavour.
72oCThere are many types of alcohol, each with their own boiling points. Butyl, Ethyl, and Isopropyl are a few examples. Once you know what type of alcohol then the answer can easily be found.