Set Your Dish On Fire: Learning The Art Of Flambéing

Flambé is French for flaming or flamed.  To flambé means to light on fire foods that have liqueur or liquor added.  Flambéing is done for dramatic effect and to give foods the flavor of liqueur without actually adding the alcohol.

There are a few cautionary tips that should be followed when attempting to flambé.  You will be dealing with liquid that is on fire, be careful.  Always keep a large metal lid on hand to cover the dish you are cooking in, just in case the fire gets out of control.  Never carry the dish while it is flaming, if you must move the dish, use a serving cart that can be lit a little way away from the table where the dish will be served. Using a flambé pan will help keep the flambé under control.  A flambé pan is a large dish with deep, rounded sides and a long handle to keep the flames away from the person who is cooking.  Make sure that any loose clothing you are wearing is pulled back and will not get in contact with the flames.

Now, to flambé! Get all of your ingredients and equipment ready before beginning.  Make sure to use an 80-proof liqueur/liquor or 40% alcohol by volume for your flambé.  Liquors above 120-proof are dangerous when lit because they are highly flammable.  Liqueurs that are a lower proof may not ignite when introduced to a flame.  Choose complimentary flavors like fruit flavored brandies for desserts and cognac or whiskey for meats.

Do not ever pour the liquor directly from a bottle into a pan near an open flame as that runs the risk of the flame to follow the stream of alcohol. The liquor needs to be heated before use since cold alcohol won’t ignite.  Warm the liquor in a high-sided saucepan until bubbles begin to form around the edged.  Do not bring to a boil; if you do, the alcohol will get burned off and it won’t ignite.  The food being flambéed cannot be cool or it will chill the alcohol.  Make sure both are warm so that the alcohol can be ignited. Add the liquor to the pan and then light quickly.  Delaying the ignition will let the raw alcohol have time to absorb into the food leaving a biting flavor. 

Using a long match or a long lighter, like the kinds for barbeques, will help keep you safe when igniting the fumes at the edge of the pan.  Do not attempt to light the liquid.  Let the flames burn until they disappear which signals that the alcohol has burned off. Covering the flaming dish early can help you to retain some of the delightful alcohol flavor in your dish. If you do not want the liquor in a dessert but want the effect of flambé, soak sugar cubes in flavored extract.  Line the cubes around the edges of the dish and light. As soon as the flames have disappeared you may serve the dish. 

Practicing flambéing before your guests arrive will help you to have a dramatic unforgettable flambé experience. To complete the meal why not make an apricot lamb curry which is easily made with a crock pot. Not only can you make lamb slow cooker recipes with a crock pot but you will can surprisingly also make some great dessert crock pot recipes.