Flambé – technique and precautions

The French technique of flaming foods using Prenzel Flambé will add visual drama to your BBQ and something very special to the flavour. The flavour remains but the alcohol goes up in smoke.

WARNING! Prenzel Flambé is a highly flammable liquid.

• Never carry a dish of food which is still flaming.
• Until you are very familiar with the technique do not use this product indoors.
• If your BBQ does not have a fitted hood, keep a large metal lid or fire blanket on hand in case your flambé runs out of control.
• NEVER! NEVER! Pour directly from the bottle onto the BBQ.

How to flame your food:

• Ensure the food to be flamed is already hot before adding the Flambé.
• Pre-heat one tablespoon of Flambé before adding to the BBQ. Best to do this in a saucepan.  Use too little rather than too much.
• When putting the Flambé into the saucepan, keep the saucepan well away from any flame.
• Put the cap back on the bottle.
• Mildly heat the liquid in the saucepan, then, light the contents of the saucepan by applying a long match or an electric gas lighter, to the edge of the liquid. (If the liquid does not ignite, it will not have been heated sufficiently or it will have been heated too much and all the alcohol will have boiled off.)
• Keeping your distance, pour the flaming contents over the food on the BBQ.  Pour the liquid away from you so as to keep your arm well clear of the flaming liquid. The flames may accelerate when the liquid comes in contact with the hot BBQ.
• To maximise the flavour, serve the dish promptly after the flames have disappeared.