What is a 'flambé' technique in cooking?

The flambé technique in cooking involves the process of igniting alcohol in food, which serves both a flavor-enhancing purpose and adds a dramatic flair to the presentation. This technique is often used in various dishes where spirits, like brandy or rum, are added to the hot pan, ignited, and allowed to burn off, leaving behind a deep, rich flavor. The flames not only infuse the dish with the distinct characteristics of the alcohol but also create an impressive visual effect that highlights the cooking skill of the chef.

In contrast, the other options describe different culinary methods that do not relate to flambé. Slow cooking meat focuses on enhancing tenderness and flavor over an extended period without high heat or flame. Baking at high temperatures pertains to cooking in an oven, typically used for pastries and breads but not related to flambé. Steaming vegetables quickly involves using steam to cook food, which preserves nutrients and texture, rather than utilizing flame or alcohol in preparation. Each of these methods serves specific culinary purposes, differing fundamentally from the flambé technique.