I've never made this certain recipe that I'm going to make. I have to add cognac to a saute pan, then put it on the stove. It says to let it flame up, and the flame will just die down. Is this true? Any tips? I'm terrified that I'll catch something on fire!
2007-05-25 19:55:06 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
be careful!
flaming will rid the alcohol
but leave flavor behind
i like to sautee onions and mushrooms
with just enough heat to carmelize
without flashing
(i lost my eyebrows once)
2007-05-25 20:00:35 · answer #1 · answered by mrlucky 5 · 0⤊ 0⤋
Don't wear long sleeves! Keep a stove lid nearby in case you need to cover the pan -- if you do, that puts the flame out right away. Try starting with just a little first and experiment until you see how it works. It's not dangerous if you're careful.
2007-05-25 20:03:22 · answer #2 · answered by Katherine W 7 · 0⤊ 0⤋
Make sure you use the right amount, no over pour. stand back if the flame gets out of control use baking soda.
you should be fine. If no flame up occurs, you didn't have the heat right and you might as well start over
GOOD LUCK.
2007-05-25 20:05:40 · answer #3 · answered by jerry s 3 · 0⤊ 0⤋
The term for this technic is flamb'e. The alcohol will very quickly burn off and the sauce left will be more of a glaze. You do not have to blow it out or extinguish the flame yourself at all!
2007-05-25 20:05:15 · answer #4 · answered by durtiesweet 1 · 0⤊ 0⤋
this is a very simple procedure dont be afraid to try it alcohol in pan pan on high fire and let it do its thing it will stop flaming when the alcohol is burned off easy
2007-05-25 21:39:53 · answer #5 · answered by Anonymous · 1⤊ 0⤋
Remove your Skillet from the fire before you put the Alcohol in, then set it back on the Burner, with your arm extended ...
2007-05-25 20:10:32 · answer #6 · answered by DapperDad 3 · 2⤊ 0⤋
It's true ... just be careful.
Steak au poivre is one of my favorites!
2007-05-25 20:02:29 · answer #7 · answered by irish_giant 4 · 0⤊ 0⤋