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Flambe




Source of Recipe


Internet


List of Ingredients




Flambe means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor.

Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit.

Heat the brandy or liquor in a saucepan just until bubbles begin to form around the edges. Can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.

Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).

Ignite with a long match. Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.

Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.

Serve the dish as soon as the flame disappears.



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