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As the name suggests, flambeing is a process
of "flaming" off alcohol by igniting it. As opposed to boiling off
alcohol, flambeing caramelizes the sugar in the liquor slightly, producing
a subtle, sweet, roasted aroma. It also makes a very dramatic presentation
of dishes.
To flambe a dish, make sure that your
clothing, kitchen towels, and pot holders are out of the way. Have at the
ready a lid that fits tightly over your pan, and use a hot pan over high
heat (a pan just used for sauteing is the perfect temperature). Add 1/2 to
1 cup liquor, wine or liqueur to the hot pan by first removing the pan
from the heat, then pouring in the alcohol and carefully returning the pan
to the heat. Stand back a bit and ignite the liquid with a long match, a
fire starter, or a lighter and a quick hand. Just as the alcohol ignites,
you will hear a quick "poof" and see a faint blue-orange glow on the
surface. Then just wait for the flame to subside, about 15 seconds for
liquor or wine. (beer cannot be flambeed because it doesn't have enough
alcohol to support a flame; but its alcohol can be boiled off.)
When flambeing a dessert, turn that simple
piece of pound cake or dish off frozen yogurt into a dramatic dessert by
lighting it aflame. Warm 1/2 to 1 ounce (1 to 2 tablespoons) of cognac or
fruit-flavored liqueur such as Grand Marnier in a small saucepan or
microwave oven using low heat (it only needs to get warmer than room
temperature). Quickly touch a long match, lighter, or fire starter to the
edge of the liqueur so that it ignites, and immediately pulling your hand
away. The alcohol will settle into an even flame. Pour the flaming liqueur
over your dessert, turn off the lights, and present the dish before the
flames die out.
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