Flambéed

Flambéed refers to a culinary technique in which alcohol is ignited to produce a brief flame on a dish. The flame is created by heating a spirit and then igniting its vapors, typically in a hot pan or at table during service. The primary purpose is to burn off most of the alcohol while imparting aroma and flavor from the spirit, and to create a visually theatrical effect.

The term flambéed comes from the French flambé, meaning “flamed.” It is associated with classical French cuisine and was popularized in professional kitchens in the 19th and 20th centuries, later spreading to a wide range of regional dishes and desserts.

Common uses include both desserts and savory dishes. Classic desserts such as Crêpes Suzette, Cherries Jubilee, and Bananas Foster employ flambéing to finish the dish. Savory applications include certain meat dishes and sauces where a splash of brandy, cognac, rum, or other liqueur is ignited to develop aroma and complexity. In most preparations, the flame burns off much of the alcohol, leaving behind the esters and flavors of the spirit.

Safety considerations accompany the technique. Flambéing involves fire, so it should be performed with caution: use a long-handled lighter or match, keep flammable materials away, ensure the pan rests on a stable, heatproof surface, and have a means to smother the flame if needed. Children and pets should be kept away, and alcohol should be added only to an appropriate heat source rather than near open flames.