Not Harmless: What Do You Have to Pay Attention to When Flambéing?

In order to flambé dishes, they are doused with high-proof alcohol and set on fire. The resulting fire reduces the alcohol and provides a special aroma. In addition to hearty pan dishes with meat, poultry, or game, desserts can also be flambéed. The Crêpe Suzette, for example, is always flambéed, but creams and fruits can also be refined in this way.

However, you should observe a few safety instructions when flambéing, so that the fire does not spread to the environment and someone is injured. Before you flambé food in front of guests, it is advisable to practice this preparation technique in peace and always keep a sufficient distance from the flame. Therefore, only ever use long matches to ignite the flames.

Make sure you have enough space before you start the fire. Guests must be seated far enough away and all flammable materials must be out of reach. Curtains, tablecloths, napkins, and paper should not be in close proximity to the flames. Also, keep a suitable lid handy for emergencies so you can smother the flames. Never extinguish the flames with water, as evaporating oil can cause a flash fire and cause serious injury. If children are present, it is better to flambé the food in the kitchen to avoid accidents.

The food you want to flambé should be warm but not boiling hot. The alcohol should also be warm, but not simmering. In order for the fire to burn long and evenly, the alcohol content must be at least 40 percent by volume. 50% by volume is even better. Brandy, cognac, brandy, rum, and whiskey, for example, are ideal. Of course, you can also mix a liqueur with a high-proof spirit such as cognac.

You can put the alcohol directly on the food and light it in the pan. Check beforehand whether the pan is sufficiently heat-resistant and suitable for flambéing. Alternatively, you can light the alcohol in the ladle and pour it on the food while it is burning. Once the alcohol has burned, the flame will usually go out on its own. Smothering the flame beforehand can also adversely affect the taste.

In order for this to succeed and for the alcohol not to drown out the taste of the food, you should not use too much. A small shot glass full is enough. You also risk a flash fire if you drink too much alcohol.