Flambé

Flambé is a cooking technique in which alcohol is added to a hot pan to create a burst of flames. This process is used to enhance the flavor of dishes, particularly meats and desserts. The alcohol, typically a spirit like brandy, rum, or whiskey, is ignited and burns off quickly, leaving behind a subtle aroma and caramelized taste.

The term "flambé" comes from the French word for "flamed." The technique requires careful execution. First, the pan is heated, and then the food is cooked. Once the food is nearly done, the alcohol is poured in and ignited, often by tilting the pan towards the flame or using a long match. The flames should be allowed to burn out completely, which typically takes less than a minute. This ensures that all the alcohol has evaporated, leaving only the flavor.

Flambéing can add a touch of drama and sophistication to a meal. It is often seen in professional kitchens and at fine dining establishments. While it appears impressive, the primary purpose is culinary: to deepen and concentrate the flavors of the dish. Common dishes that are flambéed include steak au poivre, bananas Foster, and cherries jubilee. It is important to use high-proof alcohol for effective ignition and to exercise caution when performing the technique due to the open flame.