Giusi wrote:

> A lot of it depends. In some instances you can get caramelization, like
> when you burn rum and sugar together. Some dishes for which you burn
> alcohol over a skin or rind will alter in taste because of the applied heat.
>
Ah, but I figure I'd get caramelized flavor cooking the sugar on its
own, yet if I then add the liquor component and not flame it, will it be
the same end resulting flavor? I dunno...?

> What you could try is making some really easy flambé dish side by side-- one
> you burn, the other you don't.
>
Tru'dat. As Wayne suggested, I suppose bananas Foster would be a good
recipe to test this on. I have all the ingredients but currently no
kitchen, lol! The construction begins again on Monday...<small happy dance>