When it comes to flambéing, it's important to choose a pan that can safely withstand high heat. Skip the aluminum and nonstick pans and reach for stainless steel or cast iron. Nonstick pans might seem smart to prevent sticking, but they're not built for the high heat of flames. Flambéing can damage the nonstick coating and cause the pan to leach toxic materials, so always use sturdy materials to avoid kitchen mishaps.
Flambé isn't just for show; the technique serves a culinary purpose. By igniting alcohol, the flames caramelize the ingredients, enhancing their flavors and adding depth to the dish. When done correctly, flambéing creates an unforgettable dining experience, not just visually, but also in taste. Mastering this technique can elevate your cooking to restaurant quality, impressing guests with both presentation and flavor.
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