Wednesday, December 17, 2008

Flambé















An almost essential part of making coq au vin is flambéing the chicken (or rooster). Here is my exciting attempt - and by exciting I mean flames that jump out of the pan about 2 feet. Anyone else have experience with flambéing?

5 comments:

Susy said...

I'd be nervous to do that (but I guess that's why you have home insurance).

Parsec said...

Haha, yeah of course! ;)

Dan said...

Cool picture.

I was cooking a hamburger on our gas range which are very prone to fires. I had it way to hot and when I flipped the burger it caught fire. I had a flame that wrapped over the range hood. I then took it off the range and start running around the kitchen blowing at it, not really a good idea but it did finally go out.

That is all the experience I have had setting things ablaze in the kitchen. Maybe I should try to flambe sometime as I am sure it is much safer then a grease fire.

franceline said...

Bonjour,
Quelle expérience ! c'était bon ?
Je flambe les rognons (au cognac) les coquilles St-Jacques, les figues etc etc mais le coq ? c'est à essayer

Franceline said...

Bonjour,
Quelle expérience ! c'était bon ?
Je flambe les rognons (au cognac) les coquilles St-Jacques, les figues etc etc mais le coq ? c'est à essayer