Flambadou
The flambadou is a traditional kitchen utensil used in certain areas occitanes, and in particular in the Aveyron. It is used to dissolve Lard on Viande S cooked with the pin to give them a taste of flambe.
It is composed of a stem at the end of which a hollow Cône with the point is downwards. The point of the cone is bored in order to allow the flow of the Graisse bacon.
External bond
- More
| Random links: | Canton of Barthe-of-Neste | Arthur Schwab | Rough rate of migration | Sédelle | Daniel Magder | Maximus_d'Ephesus |