: Gently warm the alcohol in a separate small saucepan until tiny bubbles form (do not boil, or the alcohol will evaporate before it can ignite).
: Switch off the exhaust fan to prevent it from drawing flames upward into the vent. flaming
To "prepare a feature" for flaming—specifically the culinary technique known as —you must focus on safety, the correct spirit selection, and precise timing. Flambéing involves igniting alcohol added to a hot pan to burn off the raw alcohol while intensifying the flavor of the spirit. Essential Safety Checklist : Gently warm the alcohol in a separate
: Always pour the required amount of liquor into a separate small container first. Never pour directly from the bottle into a hot pan, as the flame can travel up the stream and cause the bottle to explode. Flambéing involves igniting alcohol added to a hot
: Use a liquor that is approximately 80 proof (40% alcohol) , such as brandy, Cognac, or rum. Avoid higher-proof spirits like 151-proof rum, which are excessively flammable and dangerous for home use.