| What is the proper way to Flambe?
Posted: 7/1/2009 3:30:41 AM | Hi,
Just wondering if anyone knows, a few days ago I experimented at my house by super heating the oil, some of it started evaporating into the air (or so I thought) and the pan caught fire, as some of the oil did reach the heating element. My meat burned for no more than 5 seconds but it was actually better than if I were just to fry it regularly.
I have an electric element at home, not a gas one. What is the proper way to flambe (without burning my place down)? | |
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| What is the proper way to Flambe?
Posted: 7/1/2009 4:59:07 AM | Im not a chef, but I think what you had was a grease fire...
Flambe is where a liquor or alcohol based liquid is added to a moderately hot pan and the Alcohol is flamed off leaving the taste of the liquid behind.
becareful, or your eye brows may pay the price... | |
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| What is the proper way to Flambe?
Posted: 7/1/2009 8:31:25 AM | | ^^ Correct. Flambe is flaming alcohol, not oil. Classic flambe, like cherries jubilee, you add your brandy (or alcohol preference) to your sauce, heat, then flame; either by tilting the pan away from you slightly - if you have a gas stove - to allow the gas flame to ignite the VAPOR (not the liquid! you don't want to tilt the pan so far that the liquid comes over the edge) - or you can use a torche or match - and not have to tilt. | |
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| What is the proper way to Flambe?
Posted: 7/1/2009 11:52:29 AM | | DON'T TILT THE PAN unless you have some proper training!! You might end up catching yourself on fire. Use a long wooden match or a butane bbq lighter. | |
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