Last Updated or created 2024-04-29

Time to try my Flambadoe.

It’s a cast iron cone with a large opening at the top and a small one at the bottom attached to a long metal handle (generally 1m) which is designed to heat until red-hot to ignite and melt fat quickly.

Reportedly from the Middle Ages, flambadous were historically used to sear joints of meat, but are comparatively rare now. It’s also a traditional French technique for basting meat with fat as it cooks over the coals.

First a french baguette.

I used Herb butter for the flambadoe.

Don’t make the Flambadoe as hot as you would do with the fat for the meat.

Recipe own made herb butter.

  • 250 g unsalted butter (at room temperature)
  • Pinch of coarse salt
  • A few sprigs of fresh parsley
  • A few sprigs of chives
  • 2 cloves of garlic
  • 1 tablespoon lemon juice

Mash the butter finely with a fork. Add the pinch of sea salt and tablespoon of lemon juice. Add finely chopped garlic. Chop the parsley and chives and add at the end and mix everything well.
Wrap in cling film.

Let the herb butter harden in the refrigerator. Remove it a few minutes before use. So not frozen but still solid.

For the meat I used Picanha and the cubed pieces of fat.
Next time i’m going to use Bacon Fat or Geese Fat.

The Flambadoe was NOT hot enough for the fat. Ah well learning every day.

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