Flambe

Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word "flambé" is French for "flamed" or "flaming." This technique is often used in the preparation of various dishes, both savory and sweet, to add flavor and visual appeal.

Technique

The flambé technique involves adding a high-proof alcohol such as brandy, rum, or whiskey to a hot pan containing food. The alcohol is then ignited, creating a dramatic flame. The flames burn off the alcohol, leaving behind the concentrated flavors of the liquor. The process is typically brief, lasting only a few seconds to a minute.

History

The origins of flambé are somewhat unclear, but it is believed to have been popularized in the late 19th and early 20th centuries. The technique became particularly associated with French cuisine, where it was used to prepare dishes such as Crêpes Suzette and Bananas Foster.

Common Dishes

Several well-known dishes utilize the flambé technique:

• Crêpes Suzette - A dessert consisting of crêpes with a sauce of caramelized sugar, butter, orange juice, zest, and Grand Marnier or Cointreau, which is flambéed.
• Bananas Foster - A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur, which is flambéed.
• Steak Diane - A dish of pan-fried beefsteak with a sauce made from the seasoned pan juices, which is often flambéed with brandy.

Safety Considerations

Flambéing can be dangerous if not done properly. It is important to use a long-handled lighter or match to ignite the alcohol and to keep a fire extinguisher nearby. The pan should be removed from the heat source before adding the alcohol to prevent uncontrolled flames.

Related Techniques

• Sautéing - A method of cooking food quickly in a small amount of oil or fat in a shallow pan over relatively high heat.
• Deglazing - A cooking technique in which a liquid, such as wine or stock, is added to a hot pan to dissolve the browned food particles stuck to the bottom.

See Also

• Cooking techniques
• French cuisine
• Alcohol in cooking

Related Pages

• Crêpes Suzette
• Bananas Foster
• Steak Diane
• Sautéing
• Deglazing
• French cuisine