Flambé

Flambé means to burn or ignite with flame. To prepare a dish this way, it is doused with cognac, brandy, rum, or another strong alcohol and set on fire at the moment of serving.

For flambéing, you need long matches, a cast iron or stainless steel pan, and strong alcohol such as vodka, whiskey, liqueur, rum, cognac, or calvados.

Suitable foods for flambéing include steaks and meat medallions, duck and chicken breasts, roasted seafood and fish, cheese, mushrooms, pears, bananas, pineapples, cherries, plums, apples, pancakes, pies, ice cream, and even drinks.

Free up two burners on the gas stove: one for the pan with the dish in which you will pour the alcohol, and another for a water bath to heat it. Heat the drink in a pot over a water bath at low temperature and only then pour it into the dish. The temperature of the poured liquid should be around 50-60 °C. After heating, pour the drink over the dish and ignite it with a long match, or light the drink and pour it over the dish. Do not use a lighter.

It is important to measure the amount of alcohol - one to two tablespoons will be sufficient for one serving of the dish. Do not pour alcohol directly from the bottle, as it may explode in your hands. Do not stir the dish while cooking: shake the contents of the pan back and forth. It is important for the alcohol to burn off completely so that the flavor of the dish is not dominated by the notes of the drink.