To obtain a delicious flambéed plate, where the flavors of the ingredients blend together giving a touch of excitement and delight to the plate, just use any alcholic beverage, with sufficient dosage to ignite. We don't make it up, and the first step to flambeing is to heat the drink until it starts releasing its flammable vapors. If you add a little sugar, the drink will burn faster, as happens with liqueurs - sweeter drinks. There are, however, liqueurs with very low alcohol content, and to increase it just put in a bit of vodka or rum.
Equipment for Flambeing:
You'll need a frying pan - preferably a nice one that can be taken to the table. There are ones made of copper, cover, or aluminum. Copper ones are more indicated, as they conduct heat better. But aluminum ones also work well, since, apart from distributing heat evenly, they have the advantage of being lightweight. Frying pans made of inoxidizable steel are more durable and easy to clean, but tend to stain where they come into contact with fire. To serve at the table, frying pans should be placed over a hot plate - an apparatus heated with alcohol or candle, specifically designed to keep warm the containers. The result is marvelous: a delight for the palate and a feast for the eyes.
To obtain a delicious flambéed plate, where the flavors of the ingredients blend together giving a touch of excitement and delight to the plate, just use any alcholic beverage, with sufficient dosage to ignite. We don't make it up, and the first step to flambeing is to heat the drink until it starts releasing its flammable vapors. If you add a little sugar, the drink will burn faster, as happens with liqueurs - sweeter drinks. There are, however, liqueurs with very low alcohol content, and to increase it just put in a bit of vodka or rum.
Equipment for Flambeing:
You'll need a frying pan - preferably a nice one that can be taken to the table. There are ones made of copper, cover, or aluminum. Copper ones are more indicated, as they conduct heat better. But aluminum ones also work well, since, apart from distributing heat evenly, they have the advantage of being lightweight. Frying pans made of inoxidizable steel are more durable and easy to clean, but tend to stain where they come into contact with fire. To serve at the table, frying pans should be placed over a hot plate - an apparatus heated with alcohol or candle, specifically designed to keep warm the containers. The result is marvelous: a delight for the palate and a feast for the eyes.
