Flambé

Flambé is a cooking technique in which a spirit or liqueur is ignited briefly in a pan or over a prepared dish. The flame comes from alcohol vapour and can create a dramatic presentation while contributing some of the spirit’s aroma and flavour. Flambéing does not reliably remove all alcohol from a preparation.

How to flambé safely

1. Prepare the dish and measure the spirit before bringing it near the heat.
2. Remove the pan from the burner or turn off the flame before adding alcohol.
3. Use a small, controlled quantity and never pour directly from the bottle.
4. Keep the pan away from overhead ventilation, curtains and other combustible materials.
5. Ignite the vapour using a long lighter or another approved method, keeping hands and face clear.
6. Allow the flame to subside naturally and verify that the fire is fully out before returning the pan to service.

Common flambé dishes

Classic examples include crêpes Suzette, bananas Foster, cherries jubilee and certain preparations of steak au poivre. Brandy, cognac, rum and orange liqueurs are commonly used, depending on the recipe.

Flambé versus deglazing

Flambé ignites alcohol vapour. Deglazing adds liquid to a hot pan to dissolve browned cooking residues (fond) and build a sauce. A recipe may use both techniques, but they serve different purposes.

Alcohol and food safety

The flame consumes some alcohol, but the amount remaining depends on the quantity used, cooking time, pan geometry and other factors. Do not describe a flambéed dish as alcohol-free. Use suitable equipment, follow workplace fire-safety procedures and do not attempt flambéing if the environment or staff training is inadequate.

Chef’s tip: Have a suitable fire-safety plan and lid available. Never carry or pour a flaming pan, and never add alcohol from a bottle near an open flame.

Key distinction: Flambé is the ignition of alcohol vapour during cooking; it is not a reliable method for removing all alcohol from food.