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?
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1 day ago
5 comments:
I'd be nervous to do that (but I guess that's why you have home insurance).
Haha, yeah of course! ;)
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.
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
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
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