Flaming, how to

© Janneke's Recipe pages - tips and tricks

Pay attention:

Never under a working cooker hood!

So it'll succeed:

Less fluid in the pan works better: dry fruits well and fry meat in as little as possible butter.

Use alcohol of 40% or more and heat the alcohol slightly in a ladle over medium heat (gas).

Suitable for flaming for example are: rum, brandy, cognac, armagnac, kirsch, plum liquor, calvados, whisky, gin, vodka, Grand marnier, Cointreau.

First published: April 12, 2003, Netherlands