Flambe is a French term that refers to adding alcohol to a dish and then setting it on fire. It is about more than impressing guests with theatrics; as the alcohol burns off, flavour is infused, plus while it is burning it raises the temperature at the surface, leaving food beautifully seared.
Follow these 8 tips for a fine flambe:
1. Anything with less than 40% alcohol (such as beer and wine) will not light. Liquid with a very high alcohol content might lead to combustion.
2. Raise the temperature of the alcohol before igniting — when it starts bubbling in the pan it is ready.
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3. Take the dish off the heat before adding alcohol.
4. Do not pour alcohol straight from the bottle; decant into a small cup or jug first.
5. Light a long match or the end of a piece of spaghetti. Tilt the pan slightly to allow the alcohol to pool on one side; aim the flame towards the edge of the pan and not the middle.
6. Depending on the strength and amount of alcohol, it will take 15-75 seconds to burn off.
7. If the flame is scarily big, or if you want to stop all the alcohol burning off, simply put a lid on the pan.
8. If you want to impress by lighting the dish at the table, you have about 30-45 seconds to get to the table once the alcohol has started bubbling.
Try out your flambing skills with this delicious recipe for Flaming cheese (Cheese Saganaki).
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