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Never lean over the dish or pan as you light the fumes.ħ. Ignite with a long match (such as fireplace matches or a long barbecue lighter).Īlways ignite the fumes at the edge of the pan and not the liquid itself. You do not want the food to absorb the raw alcohol and retain a harsh flavor. Once you add the liquor to the pan, do not delay lighting.
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If the dish doesn’t light, it’s probably not hot enough.Ħ. Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).Īlways remove the pan with the hot liquor from the heat source before adding the liquor to avoid burning yourself. If you have a serving cart, now is the time to use it.ĥ. If you are planning to flambin front of your guests, light the dish at the table, but far away from guests and flammable objects. Use a flambepan, large skillet, or large chafing dish with rounded, deep sides and a long handle.Ĥ.
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The liquor can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.ģ. The boiling point of alcohol is 175 degrees F. or 54 degrees C.) before adding to the flambepan (you will be able to see vapors rise from the liquid).ĭo not bring the liquor to a boil, as the liquor will burn off the alcohol, and it will not ignite. Cold liquor will not ignite! Heat the brandy or liquor in a saucepan, with high sides, just until bubbles begin to form around the edges (around 130 degrees F. Liqueurs that are of a lower proof run the risk of not igniting when held to the flame.Ģ. Liquors above 120-proof are highly flammable and considered dangerous when lit. Choose liquors or liqueurs that are complimentary to the food being cooked, such as fruit flavored brandies for fruits and desserts and whiskey or cognac for meats.īeer, Champagne, and most wines can not be used when flambng. Use an 80-proof liquor/liqueur or 40% alcohol by volume for flambng. Have all your equipment and ingredients needed to flambe your dish ready before starting the process.
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How To Flambe Safely – Steps Used In Flambeing:ġ. Keep a large metal lid on hand, to cover the dish in case your flambe gets out of hand.Do not carry the dish while flaming, this is best done on a serving cart slightly away from your table.Please remember to use extreme caution here, you will be dealing with a liquid that is on fire.Executive Chef Dave Lynch and Kelly Schweitzer of The Rutherglen Mansion in Longview, Washington demonstrate how to flambe.