Flirting with the Flambe

Getting it right the first time is what counts when you're flirting with the Flambé. While it's the perfect way to flame the passion at an intimate evening meal for two, it's also the perfect way to set the kitchen ablaze. Having to call the fire brigade just when things are hotting up in the middle of you and your date, could be decidedly unromantic.

Flambé, which is a French term for 'flamed', is a culinary policy that involves igniting foods that have been topped with a make your mind up liquor or liqueur. This causes the evaporative alcohol vapor to burn, imparting a rich flavor to the food. A correctly executed flambé creates a blue tinted flame, which has a rather dramatic effect.

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If you are inexperienced in the art of flambéing, some practice in walking the fine line in the middle of flamboyance and caution will hold you in good stead on D-Day.

Flirting with the Flambe

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Rum Filled Milk Chocolate Truffles Gift Box (12 Pcs) Feature

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*** Product Information and Prices Stored: Dec 30, 2011 22:05:11

Keep these points in mind before you begin your flambéing expedition:

o A flambé pan should all the time have deep, rounded sides so that the flame stays contained within the pan and a long deal with to keep your hand safely away from the burning flame. Flambé pans are commonly made of heavy duty copper or stainless-steel.

o 80-proof liquors and liqueurs give you the perfect supervene and taste. High proof alcohol is highly flammable and could supervene in an out-of-control fire, whereas a lower alcohol content will not ignite at all.

o The superior liquor or liqueur used should be heated very, very gently over a low flame till it reaches 130 degrees F. Take care that the alcohol does not reach its boiling point of 175 degrees F. The alcohol will burn off when it reaches boiling point and will not ignite.

o The liquor or liqueur should compliment the food that is being cooked. Fruit flavored liqueurs are ideal for flambéing desserts and fruits whereas meat would taste great with cognac or whisky.

o Champagne, beer and most table wines do not include enough alcohol are not suitable for flambéing.

o Adding a dash of cinnamon at the right occasion can improve the supervene as cinnamon also burns beautifully.

o Though shaking the pan vigorously is quite productive at dousing the flame, it is advisable to keep a large lid handy to smother the flames if need be.

o Avoid pouring liquor directly from the bottle when the pan is in the vicinity of an open flame. Flames have a tendency of following the alcohol vapors to the bottle, which could explode.

o Once the liquor is added to the pan, it should be lit immediately or else the foods will suck up the raw alcohol, adopting a harsh flavor.

o The alcohol fumes should all the time be ignited at the edge of the pan; not the center. Make sure you keep your face away from the pan when lighting the fumes.

Time to Flambé

Now that you know the fundamentals of flambéing, you're ready to begin. Heat the liquor in a saucepan. When it reaches the optimum temperature pour it over the food in the flambé pan. Make sure the food has not gone cold or else it will lower the temperature of the alcohol and the flambé will not light. Ignite the flambé immediately, using a long match or a barbeque lighter. The dish will light up beautifully! Though the magic will last just a few minutes, your date is sure to be very impressed with your flambéing prowess.

Flirting with the FlambeHow to make Chocolate Truffle by Crumb Boss Tube. Duration : 4.87 Mins.

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