If you don't want to burn off all of the alcohol, or the open flame is making you nervous, you can put out the fire anytime by adding a lid, or by simply blowing it out. Booze that's low in alcohol content (such as beer or wine) won't be able to ignite, while something too strong (such as 151 proof) runs the risk of combusting. Remove your hand quickly as the alcohol will fire up quickly. (Boiling will burn off the alcohol, and it will not ignite.) Nothing about a flamb is subtle: From the boozy flavor to the (gonna say it again) literal fire, its an attention-grabber deserving of its stereotype as a tableside spectacle at a fancy restaurant. ALL precautions MUST be taken to avoid injury and prevent fire. Serve the dish as soon as the flames disappear. Also, know how to put out a fire in case of an emergency. Once you get up to 151 and above, you are playing with an especially volatile kind of fire. Add BROWN SUGAR and CINNAMON, stirring until sugar dissolves. It's banana heaven! It's such a romantic dessert, no wonder it was born in New Orleans. Why the obscure but specific description of Jane Doe II in the original complaint for Westenbroek v. Kappa Kappa Gamma Fraternity? If you are planning the flamb as a performance for your guests, do not light the dish until it is at the table, far away from guests and any centerpieces or flammable objects. Liquors and liqueurs that are 80-proof are considered the best choices for flamb. The ignition point of a 40% ABV liquid such as brandy is 26C/79F, and the fire point is approximately 10C higher than that. But desserts made using this technique are much simpler to execute at home than they may seem. When people come over for dinner and ask what they can bring, Ill often say a bunch of bananas and a pint of vanilla ice cream. Add ICE CREAM and PECANS. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. https://whatscookingamerica.net/flambe.htm, http://whatscookingamerica.net/flambe.htm, https://food52.com/blog/8486-how-to-flambe, https://food52.com/blog/8486-how-to-flambe/, http://www.artofmanliness.com/2014/08/18/how-to-cook-with-booze-5-mouth-watering-alcohol-infused-recipes/, http://lifehacker.com/5981371/how-to-flambe-safely-and-impress-your-guests-at-the-same-time, http://www.cookingclarified.com/2011/02/how-to-flambe/, https://www.maxim.com/entertainment/bite-club-how-flambe. Liquors above 120-proof are highly flammable and considered dangerous when lit. How to flambe video Turn off the heat under the pan. Crank the heat back up to maximum for 20 seconds once the mushrooms have absorbed most of the fat and liquid in the pan, then lower heat. Instructions. If it's not the fact that molecules of ethanol are being consumed that is against your religion, but rather the intoxication that comes from enough of said molecule, flambe is likely safe for your religion. We use cookies to make wikiHow great. Comment * document.getElementById("comment").setAttribute( "id", "a9a4dae07f03db43c3b8515bfa101823" );document.getElementById("c08a1a06c7").setAttribute( "id", "comment" ); So quick easy and delicious. Chicken Flamb with Brandied Cherry Sauce. Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Although the fire is undeniably hot and will affect the surface temperature of the dish, the small amount of alcohol used to set the dish aflame burns off so quickly that it has a minimal effect on the core temperature of the food. Did you use for example a light Pinot noir, or a stronger syrah or cabernet sauvignon ? If you're cooking a roast, you may want to flamb twice. Cold liquor will not ignite! Those above 120-proof are highly flammable and considered dangerous. Were committed to providing the world with free how-to resources, and even $1 helps us in our mission. Even the tiniest drizzle of booze with the appropriate alcohol content will light on fire, so you dont need to glug very much onto your dish to get your flame on.
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