Flambé

To flambé is to add warm spirits such as brandy, rum or whisky to a hot pan and set them alight. The flame burns for a few seconds, cooks off part of the alcohol and leaves behind the spirit's flavor. Classic examples are steak au poivre, bananas Foster and crêpes Suzette. Flambé is French for flamed.

How to do it

1. Use a spirit of about 40 percent alcohol. Wine and beer do not have enough alcohol to light.
2. Measure the spirit into a cup first. Never pour from the bottle near a flame.
3. Turn off the exhaust fan, tie back long hair and move anything that can burn away from the stove.
4. Take the pan off the heat and add the spirit. Return the pan to the heat for a few seconds to warm it.
5. Light it with a long match or lighter at the edge of the pan, not over the middle. On a gas stove you can tilt the edge of the pan toward the flame.
6. Shake the pan gently until the flames die out, usually within 30 seconds.
7. Keep a lid nearby. If the flames are too high, slide the lid on to put them out.

How to tell it is done

The flame goes out by itself. The sauce smells of the spirit without a raw, sharp burn. If it still smells strongly of alcohol, simmer it for another minute.

Why it works

The flame burns the alcohol vapor above the pan and heats the surface of the sauce, which adds some caramelized flavor. It does not remove all the alcohol. Some remains in the dish, so to cook off the alcohol fully you need to simmer longer.

Common mistakes

• Pouring from the bottle. The flame can travel up the stream.
• Using too much spirit. 30 to 60 ml (2 to 4 tablespoons) is plenty for a pan for two to four people.
• Cold spirits. They will not light well. Warm them in the pan first.
• Lighting under a cabinet or near curtains.

In recipes

"Flambé with cognac" usually comes right after you sauté the main ingredient, and often before you deglaze with stock or cream to build a pan sauce.