yeah, i was thinking to do that next time - take it off first. definitely wont do it like this again. not at home, anyway...

[QUOTE=ReturnFormer,May 20 2013 04:44pm]yeah, i was thinking to do that next time - take it off first. definitely wont do it like this again. not at home, anyway...[/QUOTE



Good Eats: Proof is in the pudding (cooking with alcohol)



the first dish he makes is some flambe shrimp over grits, i dont know if you were trying to flamebe your tuna or jsut add some wine flavoring or what, but as far as flambeing he gives some good tips.

i saw alton brown a couple times at some local markets a couple years ago.

always loved his scientific take on cooking, but idk if he is actually a good cook...

i've never tried to flambe; i usually use a low abv rice wine in cooking, how does one "ignite" the flame?

with a grill lighter, like your just burning the vapors from the boiling alcohol, so you so just hold it above the pan and light.

id say just watch the first 10 mins or so of the video if your interested in more about it


as far as if he can cook, id say so, the recipies are good, and his food science is correct. Ive just recently made his terra cotta pot smoker, and it works amazingly.

This post was edited by Ylem122 on May 21 2013 07:38am

i did and didnt notice he had a lighter, it looked like he just shook the pan.

thanks, ill watch that later.






shaking the pan is one way. when you flambe something like a crepe suzette, you have to ignite it manually because theres no other fire to do it. i flipped through the vid to find where he ignites it, and hes got the flame off at that point, so he must be igniting it with something else, not just shaking it. (its a closeup, so you cant really see whats nearby so well.) on a gas range, though, you can do it just by shaking, and getting some of the hot oil or alcohol close enough to the edge for the flame to ignite it. thats what happened to me, i shook the pan to spread the wine around and the hot oil and the alcohol caught. if you have enough oil in the pan and its hot enough, you can ignite just that, also.

This post was edited by ReturnFormer on May 21 2013 01:31pm

ahh good, ive seen chefs and cooks do it in person and i never noticed a lighter when they made flames either...

if you watch it carefully, youll see the grill lighter pop in.

the only thing your lighting is the vapors, so if just shaking the pan lights it, that usually means you have so much alcohol vapor in the air around the pan that its reached the burner and ignited, this can pretty easily result in a huge fire ball if your not careful.

This post was edited by Ylem122 on May 21 2013 10:52pm

The way he did it was too light the vapors. When there's enough oil that's sufficiently hot the oil itself will catch fire.

dosnt sound very safe.

http://en.wikipedia.org/wiki/Flambé

"The alcoholic beverage must be heated before lighting it on fire. This is because at room temperature, the liquid is still below the flash point, and there are not enough alcoholic vapors to ignite. By heating it, the vapor pressure increases, releasing enough vapors to catch fire from the match."

"For safety reasons, it is recommended that alcohol should never be added to a pan on a burner, and that the cook uses a long fireplace match to ignite the pan"

This post was edited by Ylem122 on May 22 2013 02:09am