Creating Flames: Cooking With Fire And Flavor

Flames in a pan while cooking are often the result of adding alcohol to the dish, a technique known as flambéing. This involves adding a liquor that is 80-proof or 40% alcohol by volume to a pan that is hot enough to ignite the alcohol. The flames are short-lived, lasting only until the alcohol has burned off, and they add flavour to the dish by allowing the taste of the alcohol to infuse without having to be boiled. This technique can be applied to both sweet and savoury dishes, with fruits and desserts often paired with rum or brandy, and meats paired with whiskey or cognac.

Use a flambé pan or a large skillet with a long handle and deep sides

When flambéing, it is important to use a pan with a long handle to keep your hands away from the flames. A deep-sided pan is also necessary to prevent the flames from escaping and potentially setting something else on fire. A flambé pan is ideal, but if you don't have one, a large skillet with a long handle and deep sides can be used.

It is important to note that not all skillets are suitable for flambéing. Do not use non-stick, aluminium, or cast iron pans. Non-stick coatings can decompose at high temperatures, releasing toxins, and aluminium has a low melting point. Cast iron pans will hold up to the heat, but you risk damaging the seasoning.

Instead, opt for stainless steel or ceramic/earthenware. If you choose a ceramic skillet, ensure it is not decorated as the flames may damage the image.

Choose an 80-proof liquor or 40% alcohol by volume liquor

To create a flame on the pan when cooking, you can use alcohol to flambé your dish. Flambéing is a cooking technique that adds flavour to both sweet and savoury dishes. It is important to note that the alcohol content of the liquor you choose will determine the flammability of your dish. For safety reasons, it is recommended to use an 80-proof liquor or 40% alcohol by volume liquor. Liquors with a higher alcohol content are too combustible and may put your safety at risk, while liquors with a lower alcohol content may not ignite at all.

In the United States, the proof of an alcoholic beverage is defined as twice the percentage of ethanol or alcohol by volume. Therefore, 80-proof alcohol contains 40% alcohol by volume. Examples of 80-proof liquors include vodka, whiskey, and some rums. When selecting a liquor for flambéing, you can also consider pairing your chosen liquor with the food you are cooking. For instance, rum or fruit-flavoured brandy pair well with fruit dishes and desserts, while whiskey or cognac pair well with meats.

Before flambéing, it is important to prepare your dish and heat the liquor to at least 130 degrees Fahrenheit or 54 degrees Celsius. You can heat the liquor on a stovetop or in the microwave. Once your dish and liquor are ready, remove the pan from the heat source and slowly add the warm liquor. Then, ignite the edges of the pan with a long match or barbecue lighter. Finally, return the pan to the heat source and gently shake it to distribute the flames and alcohol evenly over your dish.

Heat the liquor on its own before you use it

Heating the liquor before adding it to the pan is a crucial step in flambéing. This technique involves igniting liquor or liqueur that has been added to food, creating a dramatic effect and imparting a rich flavour to the dish. It is important to note that cold liquor will not ignite, so heating it beforehand is essential.

To heat the liquor, use a saucepan with high sides on your stovetop. Heat the liquor just until bubbles begin to form around the edges—this is around 130°F (54°C). Be careful not to bring the liquor to a boil, as this will burn off the alcohol, and it will not ignite. The boiling point of alcohol is much lower than water, at 175°F. Alternatively, you can heat the liquor in a microwave-safe dish in the microwave for 30 to 45 seconds at 100% power.

Once the liquor is heated, it is ready to be added to your flambé pan, large skillet, or large chafing dish with rounded, deep sides and a long handle. Remember to remove the pan from the heat source before adding the liquor to avoid burning yourself. After adding the liquor, ignite it immediately with a long match or a long barbecue lighter. Always ignite the fumes at the edge of the pan, not the liquid itself, and never lean over the dish as you light it.

Flambéing is a technique that can be used for both sweet and savoury dishes. For fruit dishes, use a preheated shallow pan, and for meat dishes, use a cast-iron or enamel roasting pan. When pairing liquors with food, choose those that complement the flavours. For example, fruit-flavoured brandies go well with fruits and desserts, while whiskey or cognac pairs nicely with meats. However, feel free to experiment and use your favourite liquors, such as gin or vermouth, on savoury dishes.

Always exercise caution when flambéing, as you are dealing with a flammable liquid. Have a large metal lid nearby to cover the dish in case the flames get out of control. It is also important to keep a safe distance from guests when flambéing and to avoid carrying the dish while it is flaming. With the right preparation and safety measures, you can impress your family and friends by serving a flambéed dish.

Ignite the edges of the pan immediately

To create a flame on the pan when cooking, you need to add alcohol to the pan and ignite it. This technique is called flambéing. Flambéing is an exciting way to make your food more flavorful and create an impressive show for your guests. It is also a great way to infuse the flavour of alcohol into your food without having to boil it.

To flambé, you need to use a liquor that is 80-proof or 40% alcohol by volume. Once your dish is ready, remove the pan from the burner and slowly add the warm liquor. Then, ignite the edges of the pan immediately. Remove the pan from the burner and use a long barbecue lighter or a long match to light it. Try to ignite the vapours rather than the liquid alcohol directly.

It is important to note that flambéing requires careful preparation and precautions to ensure safety. Make sure to roll up your sleeves, pull your hair back, and tuck in any loose clothing before you start. Keep a metal lid nearby to cover the pan and deprive the flame of oxygen if it gets too big. Always exercise caution when handling fire and never leave a burning pan unattended.

Cook the food until the liquor is gone

Once you've flambéed your dish, you'll need to cook it until the liquor is gone. This will take around 15-30 seconds, after which the flames will naturally die down and you can serve your dish. If you want to retain some of the alcohol flavour, cover the flames with a lid before they go out.

It's important to note that cooking with alcohol does not completely eliminate it from your dish. Contrary to popular belief, alcohol does not simply evaporate when cooked. In reality, a small proportion of alcohol molecules will remain bonded to other molecules in the mixture, such as water. The amount of alcohol that remains depends on factors such as the recipe's ingredients, cooking temperature, and duration.

According to the U.S. Department of Agriculture, dishes containing alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes, and 25% after an hour. Even after 2.5 hours of cooking, 5% of the alcohol content will still be present. Therefore, if you are cooking for children, pregnant women, or individuals who do not consume alcohol, you may need to consider alternative ingredients or extend the cooking time to minimise alcohol content.

Frequently asked questions