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Why Chefs Pour Burning Oil on Meat

This dramatic cooking trick uses a medieval tool called the Flambadou. Inside the iron cone, temperatures can exceed 700°C, hot enough to instantly vaporize fats like beef tallow or lard. When the fat hits the scorching metal, it turns into a hot mist that mixes with oxygen and ignites, creating a powerful burst of flame. Chefs use this intense reaction to instantly sear meat and add incredible flavor. It looks dangerous, but in skilled hands it becomes a spectacular cooking technique.
???? Learn the science behind this fiery method and why chefs still use it today.

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