by Chewy
I think everyone has some fascination with fire, a little pyromania deep inside that’s mostly controllable. Why else do we spend hours staring into the flames in our fireplaces? Why else is candlelight the most romantic of all lighting? Why are our most beloved memories of camping involve sitting around a camp fire? And why did I have to switch to battery operated flames? Because my adult children could NOT stop playing with the candles at the dining table and I feared for the safety of the tablecloth, table and by extension, my home and skin!
Fire is fundamental to life in many ways but none more so than cooking. Your great chefs prefer the flame of a gas stove, weekend BBQers take pride in their ember control, and hard core campers cook everything on a stick over a blaze. For many world wide, the open flame is their only source for cooking. So it should come as no surprise that eventually the flame would migrate from under the pan to INTO the pan for more visual enjoyment. Function and beauty. This procedure is referred to as flambé, a process in which alcohol is added to a hot pan to create a burst of flames. Anyone who has experienced a tableside presentation of flambéing can appreciate the anticipation when the alcohol is ignited resulting in the “ahhhhhh,ooooohhh” effect of the blue-tinged flames. If it’s a dessert, like cherries jubilee or bananas foster, then it is the grand finale to your meal.
The most dramatic use of flame I have ever seen was at the local restaurant, The Seventh Inn. Sadly this establishment burned down (I’m not kidding and I’m not pointing fingers) but it lives on in my memory. It was an after dinner dessert cocktail created table side. The various spirits were combined in a stemmed glass and an orange was peeled in one continuous spiral. The peel was held over the glass, spiraling several inches into the stemware. Cognac was dribbled down the spiral and ignited with the resulting flame traveling down the orange peel with full combustion once it hit the glass. I didn’t care what it tasted like, the show was worth the whole cost!
Interestingly, it’s not just for show as alcohol ignition actually changes the chemistry of the food, resulting in a complex chemical reaction. Not all alcohol is acceptable. Too much (Everclear or 151) and you may be calling 911. Too little (wine or beer) and it will just put the match out. The optimum alcohol content is 40% (80 USA proof, rum, cognac, liqueurs). Throw in a little cinnamon and add a little bang to the show when the powder ignites.
Now that you are all incited to start flambéing, I am including some tips that will help you retain your eyebrows, arm hair and residence.
1. Use extreme caution, you’re dealing with a liquid that is on FIRE!
2. Do NOT carry the dish while flaming.
3. Keep a large metal lid on hand to cover dish if things get out of control. A fire extinguisher is not the chemical reaction you’re going for.
With these cautions in mind, let’s get down to business. You’ve chosen your proper alcohol level liquid and may now proceed to actual creation.
1. Warm your liquor. Cold liquor will NOT ignite. Place in a high sided saucepan and warm only to the point where small bubbles form on edges. DO NOT BOIL. You will lose all the alcohol and there goes your fun.
2. Choose a long handled skillet, pan or chafing dish.
3. If you have a serving cart this is the time to use it, as flambéed guests don’t leave with a good taste in their mouths.
4. NEVER pour liquor from bottle to pan. Remember the orange peel account? It can work in reverse with the flame following the stream back to the bottle and BOOM!
5. Remove your pan from heat source before adding liquor.
6. Once liquor is added do not delay lighting. Do this with a LONG match or BBQ lighter and always ignite fumes at edge of pan and not the liquid itself.
7. This is NOT the time to lean over the dish as you may light more than the fumes!
8. Let it cook until the flames disappear and serve immediately.
9. Practice before your guests come and you’ll perform flawlessly to a standing ovation.
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