7 Dishes to Make When You Just Want to Set Something on Fire

Burning your food is not usually a #CookingGoal, but sometimes you’ve just got to set stuff on fire.

How to Flambe Foods | Chef John's Bananas Foster

Chef John’s Bananas Foster

The French call this culinary technique: flambé (flahm-BAY), which, no surprise, shares the same origin as the word flamboyant. A hallmark of old-school fine dining, a dish prepared en flambé was traditionally done table-side by waiters in tuxedos. But in this day of DIY, there’s practically no restaurant trick we can’t do at home.

So, here’s how to get your flame on without burning down the house. Please assume I’m giving you all the requisite safety warnings when I say this kind of high-drama cooking means you’re literally playing with fire. Proceed with caution.

How to Flambé

Watch as our own Chef John gives you a crash course on the safe way to flambé this classic steak recipe with a cognac-laced pan sauce.

Chef John’s Steak Diane

To recap the flambé steps:
1. Turn off the heat under the pan.
2. Pour in the brandy or cognac from a small cup, not from the bottle, and let it heat up.
3. Light the brandy using a fireplace lighter or a very long match.

Flambé Q & A

What’s burning?
Although it looks like your food’s on fire, it’s really just the added alcohol burning off, leaving nothing behind but pure flavor without the sharp bite of the booze.

Will setting fire to my food overcook it?
No. Although the fire is undeniably hot and will affect the surface temperature of the dish, the small amount of alcohol used to set the dish aflame burns off so quickly that it has a minimal effect on the core temperature of the food.

Can any booze be used?
Your best choices for flambé are brandy, cognac, rum, or any high-alcohol spirit. Beer and wine are lower in alcohol and will not ignite properly.

Why can’t I just pour from the bottle instead of using a separate bowl?
A flash of fire in your pan is a just cause for oohs and aahs. An exploding bottle of booze in your hand, not so much.

Sweets with Heat

Here’s Chef John again, showing you how to make a favorite New Orleans dessert that rocks a fiery finish. A pinch of cinnamon thrown in at the end makes for a extra colorful, sparkly inferno.

Chef John’s Bananas Foster

More Food to Light on Fire

Classic Cherries Jubilee

Flambéed Vanilla-Poached Pears with Apricot Sauce

Old-Fashioned Swedish Glogg

How to Flambe Foods | Old-Fashioned Swedish Glogg

Old-Fashioned Swedish Glogg | Photo by elise

Classic Infused Crème Brûlée

Literally translated as burnt cream, this popular baked custard dessert gets its signature crackly, caramelized finish when the sugar topping is melted and crisped by the intense flame of a kitchen torch instead of a fireball of alcohol.

Crème Brûlée

Crème Brûlée | Photo by Meredith

I have to give a final shout-out to Flaming Burritos, a traditional Girl Scouts® campfire recipe that involves foil-wrapped burritos, empty milk cartons, and open flame. Always a winning combination.

Flame on!

You might also like…

• Find more French recipes to make at home like a boss.
• If you’ve got a taste for fancy fare, check out our collection of gourmet recipes.


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