Things You'll Need:
- A flambé pan (deep, rounded sides and a long handle)
- A large metal lid (to smother the fire in case it gets out of hand)
- A flame source (such as long, wooden fireplace matches or a propane gas torch)
- Brandy or 80-proof liquor/liqueur
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Step 1
Heat the brandy, liquor or liqueur in a saucepan until it is just boiling around the edges. You can also heat it in a microwave (30-45 seconds in a microwave-safe dish at 100 percent power).
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Step 2
Heat the foods you want to flambé in a deep, round, long-handled pan. Cooking times will vary depending on the recipe.
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Step 3
Remove the pan from heat and carefully add the liquor. Make sure it is not close to an open flame source, as this can cause an explosion (see Warnings).
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Step 4
Place the pan back on the heat and light the fumes of the liquor at the edge of the pan with a long wooden match. Get flames going as soon as possible after adding the liquor, as prolonged exposure to alcohol can damage the flavor of your dish.
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Step 5
Shake the pan back and forth until all of the flames have died out. At this point you will have gained the delicious flavor of the brandy or liquor, but without the alcohol (it has burned off).
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Step 6
Serve immediately. Be sure to impress upon your guests how much of a pro you are now (or let your singed eyebrows do the talking).
