How to Flambe

Flambéing is an exciting way to make your food more flavorful. The fire goes out quickly, but it creates quite an impressive show! With some preparation and precautions, you can safely apply this cooking technique to sweet and savory dishes alike.

Part 1

Part 1 of 3:

Preparing to Flambé

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Whether you plan to flambé a roast, a fish, a fruit dish, or a dessert, lay everything out in front of you to make sure you have what you need before you begin. Measure out the alcohol you will be using and lay out the matches or lighter for later.
The alcohol content in your liquor is important because it will determine the flammability of your dish. A higher alcohol content is too combustible and may put your safety at risk. On the other hand, a lower alcohol content may not ignite at all.
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For developed flavors, pair rum or fruit flavored brandy with fruit dishes and desserts and pair whiskey or cognac with meats.^{[1]XResearch source} Ultimately, go with the liquor profile you like best. For example, feel free to use gin or vermouth on savory dishes if that's your alcohol of choice.
Follow the recipe you have in front of you. Keep in mind, there will be extra steps depending on what you are making. Some traditional flambéed dishes include crepes Suzette, bananas foster, and Chateaubriand.
5
Heat the liquor on its own before you use it on your dish. Cold or cool liquor won't ignite, which could ruin your food. Heat the alcohol on your stovetop using a saucepan with high sides. Keep the liquor over the flame until you see bubbles just beginning to form at around 130 degrees Fahrenheit or 54 degrees Celsius.^{[2]XResearch source}
- Instead of heating the alcohol on a stovetop, use a microwave. Set it to 100 percent power and make sure to use a microwave-safe bowl. Heat the liquor for 30 to 45 seconds for optimum results.^{[3]XResearch source}

Part 2

Part 2 of 3:

Flambéing Your Dish

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1
Use a flambé pan. If you do not have one, you can use a large skillet with a long handle and deep sides. Make sure everything is at the proper temperature and check that there are matches or a lighter near by.
- For fruit dishes, use a preheated shallow pan.^{[4]XResearch source}
- For meat dishes, use a cast iron or enamel roasting pan.^{[5]XResearch source}
Once your dish is ready, add the liquor to the pan. Remove the pan from the ignited burner before you add the alcohol. This is especially important if you are using a gas burner.^{[6]XResearch source} Pour gently, tilting the pan away from yourself and your guests.
Remove the pan from the burner and use a long barbecue lighter or a long match to light it.^{[7]XResearch source} Light the pan right away so the food doesn't risk absorbing the raw liquor, which can ruin its flavor. Try to ignite the vapors rather than the liquid alcohol directly.
Once the dish is lit, put your pan back down on the burner. Shake the pan lightly over the stove so the flames and alcohol distribute evenly. Evenly distributed alcohol creates an evenly distributed flavor.^{[8]XResearch source}
After about 15-30 seconds the alcohol will cook off and the flames will die.^{[9]XResearch source} Let the fire go out naturally so the astringent alcohol flavor burns off. To keep the alcohol flavor, cover the flames with a lid before they have gone out naturally.^{[10]XResearch source}
Plate and serve your dish immediately after the flames die down. No cooling time is needed, meaning nothing will stand between you and your delicious meal.

Part 3

Part 3 of 3:

Taking the Proper Precautions

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Tuck in your shirt, fold up your sleeves, and secure any loose fabric flying around to keep it away from the flames. Tie up your hair to get it out of your face and clear of the burners.
Close the overhead fan or hood over your stove so it won't accidentally draw the flame up.^{[11]XResearch source} Turn off the burners as well so they won't flare while you cook.
Make sure the lid fits tightly and fully covers the pan you will be using in case the flame becomes too big. If the flame gets too large, immediately cover it with the lid. If you deprive the flame of oxygen, it will die out.^{[12]XResearch source}
If you pour liquor directly from the bottle to the stove, flames could shoot up the liquor stream.^{[13]XResearch source} Instead, pour the liquor once the pan has been removed from the flame and then use a long match or lighter. Exercise extra caution by storing the warmed liquor in a flame resistant container.
Make sure they are far enough away from the dish that they're not coming into contact with the flames. A serving cart is ideal to let your guests see what you're doing while keeping them at a distance.

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How do I make sure that when I am trying to pan sear something, it does not start a fire in the pan?
Caeiia
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Don't use too much oil or a high fire, and don't dip the inside of the pan directly into the fire.
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Tips

The key to flambéing is to get the vapors emitting from the liquor to ignite rather than the liquor itself.^{[14]XResearch source}
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If you're cooking a roast, you may want to flambé twice. Flambé the first time to create your basting sauce and the second time in front of your guests at the end of the cooking process^{[15]XResearch source}
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Things You'll Need

Flambé pan, large skillet, or large chafing dish with rounded, deep sides and a long handle.
Prepared food to be flambéed.
Alcohol.
Long lighter or matches.
A non-flammable container from which to pour the alcohol.
A tight fitting lid for the pan.