| 摘要 |
The process consists of pouring a predetermined volume of denatured ethanol over the food product in a vessel, igniting it and allowing it to burn away completely to cook the product. The ethanol, which should have an alcohol content of at least 80 and preferably 94 to 96 degrees proof, can be flavored by maceration or infusion with herbs such as thyme or rosemary, fresh plant materials such as peppers or garlic, spices, condiments, vegetables or flowers. The food product can be cut into cubes of 1.5 to 2.5 cm per side, and ethanol at 95 degree proof is used at a rate of 1 liter per 4 kg of the food product. |
