Flambéing

Flambéing burns off some of the alcohol and leaves the flavor of the brandy or rum behind. Take the pan off the heat before you pour; never pour from the bottle near a flame. Add 30 to 60 ml of warmed spirit, put the pan back, and tip the edge toward a gas flame, or light it with a long lighter. Stand back. Shake the pan gently until the flames die down, usually under a minute. Use it for steak au poivre sauce, bananas Foster and crêpes Suzette. Keep a lid nearby.