Flambéing is a great way to make your food better.The show created by the fire is quite impressive.You can use this cooking technique to cook sweet and savory dishes.
Step 1: Put your ingredients in a container.
To make sure you have what you need before you start, lay everything out in front of you.Put out the matches or lighter for later when you know the alcohol you will be using.
Step 2: You can choose from an 80 proof liquor or 40% alcohol by volume.
The flammability of your dish will be determined by the alcohol content in your liquor.A higher alcohol content can be dangerous.A lower alcohol content may not ignite at all.
Step 3: Pair the food you are cooking with alcohol.
For developed flavors, pair rum or fruit brandy with fruit dishes and desserts.You can choose the liquor profile you like the best.If gin or vermouth is your alcohol of choice, you can use it on the dishes.
Step 4: Make sure you cook the dish you want to flambé.
Follow the recipe in front of you.There will be extra steps depending on what you are doing.Crepes Suzette, bananas foster, and Chateaubriand are some of the traditional flambéed dishes.
Step 5: Before you use the liquor on your dish, make sure it's hot.
Cold or cool liquor can ruin your food.Use a saucepan with high sides to heat the alcohol on the stove.You should keep the liquor over the flame until you can see bubbles forming.If you want to heat the alcohol on a stove, use a microwave.Make sure to use a microwave-safe bowl when you set it to 100 percent power.For the best results, heat the liquor for 30 to 45 seconds.
Step 6: A flambé pan can be used.
You can use a large skillet if you don't have one.If there are matches or a lighter near by, make sure everything is at the right temperature.You can use a shallow pan for fruit dishes.Use a cast iron roasting pan for meat dishes.
Step 7: On top of your dish, pour the warm liquor into the pan.
The liquor should be added to the pan when your dish is ready.Before you add alcohol, you need to remove the pan from the burner.It's important if you are using a gas burner.Put the pan away from yourself and your guests.
Step 8: The edges of the pan should be set ablaze.
Remove the pan from the burner and use a barbecue lighter or a long match to light it.The food can ruin its flavor if the pan is not lit right away.Try to ignite the vapors instead of the liquid alcohol.
Step 9: The pan should be put back on the burner.
The pan should be put on the burner once the dish is lit.Place the pan over the stove to distribute the flames and alcohol evenly.An evenly distributed flavor is created by evenly distributed alcohol.
Step 10: The food should be cooked until the liquor is gone.
The alcohol will cook off and the flames will die after about 30 seconds.The alcohol flavor will burn off if the fire goes out naturally.To keep the alcohol flavor, cover the flames with a lid.
Step 11: It's time to serve your guests!
Immediately after the flames die down, serve your dish.Nothing will stand between you and your meal if there is no cooling time.
Step 12: Pull your hair back when you roll up your sleeves.
Tuck in your shirt, fold up your sleeves, and secure loose fabric around yourself to keep it away from the fire.To remove your hair from your face, tie it up.
Step 13: It's a good idea to seal off the stove.
It's a good idea to close the overhead fan or hood over your stove.The burners should be turned off so they don't flare while you cook.
Step 14: There is a metal lid on it.
If the flame becomes too big, make sure the lid fits tightly and the pan is fully covered.The flame should be covered with the lid if it gets too large.The flame of oxygen will die out if you deprive it.
Step 15: Before you pour the liquor, move your pan away from the open flame.
If you pour liquor directly from the bottle to the stove, flames could shoot up the liquor stream.Once the pan has been removed from the flame, use a long match or lighter to pour the liquor.Store the liquor in a container that is flame resistant.
Step 16: It's a good idea to keep some distance between you and your guests.
Make sure they are far away from the dish so they don't come into contact with the flames.Guests can see what you're doing with a serving cart.