Flambéing

Flambéing with liqueurs and other spirits not only toasts and browns ingredients but also adds drama. To flambé, heat the ingredients in a shallow pan such as a frying pan. When very hot, add the alcohol. At once, light the sides of the pan with a match or carefully tip the edge of the pan to catch the gas flame. You may warm alcohol before flambéing to be sure it lights. Do not attempt to ignite too much alcohol at one time, as the flames can be fierce, and once lit, stand back from the flames. Spoon the flaming liquid over the food until the flames die, showing the alcohol has evaporated. What is left behind is concentrated flavor.