Flambéing Meats

To flavor them, their sauces, or gravies, meats are sometimes flambéed before being served; this is an old-fashioned method which is now only rarely used, but may still tickle some cook’s fancy. Flambéing removes all harsh alcohol from the chosen spirit, but, while burning, leaves its flavor and aroma on the surface of the meat. All spirits must be well heated before flambéing or they will not light up.