Flambéing
Adding high-proof alcohol to a hot pan and igniting it to create a momentary burst of flame. Burns off harsh alcohol while leaving behind complex, caramelized flavor notes.
When to Use This Technique
- Crêpes Suzette
- Steak Diane and Bananas Foster
- Flambéed cherries for Clafoutis
- Dramatic tableside presentation
Step-by-Step Instructions
Use high-proof alcohol: rum, brandy, cognac, whiskey (minimum 80 proof)
Tip
Beer and wine won't ignite — 80 proof or higher required
Warm alcohol slightly before adding to hot pan — cold alcohol may not ignite
Tip
Warm (not hot) alcohol volatilizes better. 10 seconds of gentle warming is enough.
Remove pan from direct flame before adding alcohol
Tip
Adding alcohol over open flame can cause flash fire before you're ready
Add warm alcohol, immediately tilt pan or use long match to ignite
Tip
Tilt pan to allow edge of fumes to catch lighter flame
Common Mistake
Never add alcohol from bottle over open flame — the stream of alcohol becomes a torch
Let flames burn naturally until they self-extinguish (30-60 seconds)
Tip
Flames die when alcohol burns off. Don't blow them out.
Keep face over and away from pan during entire process
Tip
Flames can flare suddenly. Long sleeves, no loose clothing.
Equipment Needed
- Long fireplace match or long lighter
- Long-handled pan
- High-proof alcohol (min 40% / 80 proof)
- Fire extinguisher nearby
Related Techniques
Quick Reference
Difficulty
Hard
Time Required
1-2 minutes
Category
Flavor Building