2007-07-25 20:34:24 · 9 answers · asked by judemitra 2 in Food & Drink ➔ Beer, Wine & Spirits
It does depend on the dish... (Cognac for bananas Foster?!?!?!? You want a dark rum like Myers). Pear infused is generally a waste for cooking, except in a very few dishes... Generally, you use a brandy for most flamed desserts, but try to find something with a flavor that complements your dish... Once you burn the alcohol off, the flavor of the liquor is what you will have remaining.
2007-07-25 21:17:10 · answer #1 · answered by Robb 5 · 0⤊ 1⤋
Almost any alcohol can flambe ... in order of most common usage there would be cognac (for flavor), liqueurs (for desserts), vodka and strong spirits (for extracting flavors like in tomato sauce), and sometimes even wine (although that usually is accidentally or incidentally on the stove and not for show - there isn't usually enough vapor for a good flame). Only beer isn't really concentrated enough to flame.
But the flambe is just burning the alcohol vapor in the air above the food ... and has absolutely no effect on the food itself.
It is just for entertainment (show - cooking as performance art) or inconvenience (setting your eyebrows on fire) ... so be careful!
Also ... you only really see it if there is a big flame or if the lights are low like when they make Bananas Foster at your table. When the alcohol flames on your stove under the bright kitchen lights you probably never even see it (alcohol burns with a dim blue flame) ... so again be extra careful.
2007-07-25 21:28:36 · answer #2 · answered by David E 4 · 0⤊ 1⤋
Brandy
2007-07-26 02:42:28 · answer #3 · answered by stellamay 3 · 0⤊ 1⤋
I use Captain Morgan spiced rum when making bananas foster. Your date will be impressed by the sight of your culinary skills and after eating the dessert, she will melt into your arms. But you may want to practice first so you don't set her hair on fire! LOL.
2007-07-25 21:22:57 · answer #4 · answered by Mark G 4 · 0⤊ 1⤋
depends, on what you are making. bacardi 151 is great for caribean dishes, cognac for steak diane, whiskey for pepper-crusted filet, the alcohol used should be at least 86 proof, for best results.
2007-07-26 22:06:02 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Anything over 40% will do. Be very careful. Never pour on a flame. The flame could climb up the stream and hit the bottle and BOOM
2007-07-25 20:43:42 · answer #6 · answered by alwaysmoose 7 · 0⤊ 2⤋
brandy, preferably pear-infused cognac. Stay away from Calvados. Stuff is wretched. A relative used to drink it but being a drunk, he would have swallowed down toilet water for the buzz.
2007-07-25 20:40:39 · answer #7 · answered by Anonymous · 0⤊ 2⤋
depends on what you're making. Bananas Foster...cognac or brandy
2007-07-25 20:39:52 · answer #8 · answered by jamaicabound191 3 · 0⤊ 2⤋
i put a gallon full of whisky in my cereal and chug it down real fast
2007-07-25 22:50:08 · answer #9 · answered by eMan 1 · 0⤊ 2⤋