Flambéing

Flambéing is a cooking technique in which alcohol is added to a hot pan and ignited, producing a brief burst of flame. The flame rapidly burns off much of the alcohol, leaving behind the flavors and aromas of the spirit and the dish.

A small amount of high-proof spirit, typically 40–60% alcohol by volume such as cognac, brandy, rum, or liqueur, is warmed and then poured into a hot pan and ignited with a long match or kitchen lighter. The resulting fire is brief and visually dramatic, and it concentrates the dish’s flavors while reducing the alcohol content.

Flambéing is common in both desserts—banana flambé, cherries jubilee, crepes suzette—and in savory dishes where the alcohol helps unlock aromatics during deglazing or finishing sauces. It is often used to add aroma and a theatrical element to a presentation, though the primary purpose is flavor development rather than long-lasting flames.

Safety considerations include using a sturdy, dry pan, tying back hair and sleeves, keeping a lid or baking sheet handy to smother a flame, not pouring alcohol directly from the bottle into a lit pan, and never flambéing under a vent hood or near flammable materials. Good practice also involves removing the pan from direct heat, lighting the alcohol away from the cook, and ensuring nearby combustibles are cleared.

Historically, flambéing developed in European kitchens and became associated with French gastronomy in the 19th century. Today it remains a technique for adding aroma and a moment of spectacle, while most of the alcohol is burned off during the process.