Professional kitchen · advanced
Flambé
Also: flaming
Igniting warm alcohol in a pan to burn off part of it and add a caramelised note.
What it is
Flambéing means adding a spirit such as brandy or rum to a hot pan and setting it alight. It is used for steak au poivre, crêpes Suzette, bananas Foster and some prawn dishes.
Why cooks use it: It adds flavour, slight caramelisation and theatre; it removes some, not all, of the alcohol.
The science
Spirits of about 35–40% alcohol give off enough alcohol vapour to ignite when warmed. The flame burns vapour above the pan rather than heating the food much. A substantial share of the alcohol remains: USDA retention data list about 75% retained after flaming.
CaramelisationEvaporation and reductionAroma compounds and flavour
Step by step
Measure the spirit into a jug or glass; never pour from the bottle near a flame.
Take the pan off the heat and away from the burner before adding the alcohol.
Add the spirit and return the pan to the heat briefly to warm it.
Tilt the pan slightly toward a gas flame or light with a long match or lighter, standing back.
Let the flames burn out by themselves, shaking the pan gently; cover with a lid if they need to be put out.
Heat and timing
Time: Flames usually die out within 30–60 seconds.
How you know it’s right
- Blue-yellow flame across the surface
- Flame dies down on its own
- Harsh alcohol smell replaced by a mellower aroma
Common mistakes
- Pouring from the bottle into a hot pan (flame can travel back)
- Leaning over the pan
- Using too much spirit
- Flambéing under an extractor hood with grease build-up
Troubleshooting
- Will not ignite
- The spirit is too cold or too weak; warm it a little more, off the heat.
- Flames too high
- Cover with a lid to cut the oxygen; do not use water.
Restaurant DNA
How professionals do it
Tableside flambé is a traditional dining-room service in classic restaurants, done on a guéridon trolley with a portable burner and measured spirit.
At home
Use small amounts (about 30–60 ml), a wide pan, a long lighter, and keep the lid in your hand.
General professional practice — not any particular restaurant’s recipe.
Food safety
- Turn off or move away from the flame before adding alcohol.
- Never pour from the bottle.
- Keep a lid nearby; tie back hair and loose sleeves.
- Flambéed food still contains alcohol.
Practise it
No recipes on the site use this technique yet.