flyinglentris
Disabled and Retired Veteran
The first trick to a Flambé is alcohol. It is recommended to use a spirit that is about 40% alcohol by volume. That recommendation is important because it regards safety. HIgher percentages of alcohol content are fare too volatile and in a word, dangerous.
The second trick to doing a Flambé is SAFETY.
1) Don't use more than 40% alcohol by volume
2) Allow for plenty of room on clean surfaces with no table clothes or paper napkins nearby.
3) Have a pot cover handy to cover it up and put out the flames.
4) Use a long stick or a long nozzled torch lighter so as to avoid getting burned or singed.
5) For women (or men) with long hair, tie it back and if possible, wear a hair net or some cover.
The Flambé technique is considered by some to be all show business and claimed not to contribute anything to the flavor of the meal. The truth is that some can taste the spirit used and some cannot. So it is still a good practice to use a spirit with a flavor contribution. Cognacs are commonly used.
The technique:
1) Heat up the cognac, but not to an extreme degree. Heating promotes vaporization of the alcohol and this will allow for a more robust fireball effect. For SAFETY, you can forego the preheating. If you don't preheat, you will still get a flame, but it will be more smaller, bluer and more controllable.
2) Use a sprinkle of the liquor or spirit over the food. Do not use a whole lot as too much can spoil the taste of the food and completely dominate it with a boozy flavor. You don't need a lot. Experiment if it's your first try at this
3) Using a long stick or long nozzled torch lighter, ignite the dish. Let it burn for only a short time and then cover it up with a pot cover to smother it out.
It's that simple.
There are many traditional Flambé dishes and I will allow you to research these on your own. You are however, free to invent your own.
Again, be SAFE. Always be SAFE. And use alcoholic spirits as luxury food accompaniments, not for self abuse under the guise of recreational use. And don't pull stunts on your friends to steep them. They won't ever let you cook for them again.
The second trick to doing a Flambé is SAFETY.
1) Don't use more than 40% alcohol by volume
2) Allow for plenty of room on clean surfaces with no table clothes or paper napkins nearby.
3) Have a pot cover handy to cover it up and put out the flames.
4) Use a long stick or a long nozzled torch lighter so as to avoid getting burned or singed.
5) For women (or men) with long hair, tie it back and if possible, wear a hair net or some cover.
The Flambé technique is considered by some to be all show business and claimed not to contribute anything to the flavor of the meal. The truth is that some can taste the spirit used and some cannot. So it is still a good practice to use a spirit with a flavor contribution. Cognacs are commonly used.
The technique:
1) Heat up the cognac, but not to an extreme degree. Heating promotes vaporization of the alcohol and this will allow for a more robust fireball effect. For SAFETY, you can forego the preheating. If you don't preheat, you will still get a flame, but it will be more smaller, bluer and more controllable.
2) Use a sprinkle of the liquor or spirit over the food. Do not use a whole lot as too much can spoil the taste of the food and completely dominate it with a boozy flavor. You don't need a lot. Experiment if it's your first try at this
3) Using a long stick or long nozzled torch lighter, ignite the dish. Let it burn for only a short time and then cover it up with a pot cover to smother it out.
It's that simple.
There are many traditional Flambé dishes and I will allow you to research these on your own. You are however, free to invent your own.
Again, be SAFE. Always be SAFE. And use alcoholic spirits as luxury food accompaniments, not for self abuse under the guise of recreational use. And don't pull stunts on your friends to steep them. They won't ever let you cook for them again.
