Fire In The Pan: Cooking With Heat

Cooking with fire is a technique called flambéing, where alcohol is poured into a hot pan and ignited, creating a dramatic display of flames and infusing the food with the flavour of the alcohol. While flambéing is typically done with high-proof alcohol, it is possible to create a similar effect without alcohol by heating a pan or wok until it smokes, adding oil, and then adding an ingredient with a high water content, such as meat. The water will catch fire, creating a flavour known as wok hei, which is common in Chinese stir-fry.

How to cook with fire inside a pan without alcohol

Heat the pan until it smokes, then add oil and an ingredient with high moisture

Heating a pan until it smokes, adding oil, and then adding an ingredient with high moisture is a cooking technique that can be used to create a flame in the pan without using alcohol. This technique is commonly used in Chinese stir-fry and is called wok hei.

To use this technique, start by heating your pan until it smokes. This can be done by placing the pan on a stovetop over high heat. Make sure to use a pan that can withstand high temperatures, such as a cast-iron or carbon steel pan. Do not use a non-stick pan, as it may release toxic fumes when heated to high temperatures.

Once the pan is smoking hot, add a small amount of oil. The oil should be suitable for high-heat cooking, such as canola or vegetable oil. Avoid using olive oil or other delicate oils, as they have lower smoke points and can burn easily.

After adding the oil, quickly add an ingredient with high moisture content, such as meat, vegetables, or tofu. The water in the ingredient will immediately react with the hot oil and pan, creating a flame. This flame will add a unique, slightly burnt flavour to your dish.

It is important to exercise caution when using this technique, as it involves working with high temperatures and open flames. Ensure that your kitchen is well-ventilated and that you have a fire extinguisher or a lid that can be used to smother the flames if needed. Always prioritise safety when cooking with fire.

Additionally, it is crucial to dry your ingredients before adding them to the pan. Wet ingredients can cause the oil to splatter, which can be dangerous and lead to uneven cooking. By following these steps and taking the necessary precautions, you can safely create a flame in your pan without using alcohol and add a unique flavour to your stir-fried dishes.

Use a high-proof alcohol (over 80%)

Flambéing is a technique used to add flavour to your food and impress your guests. It involves pouring a high-proof alcohol (over 80%) into a pan, warming it, and carefully igniting the alcohol. This technique is called flambéing because "flambé" means "flamed" in French.

When flambéing, it is important to use a high-proof alcohol (over 80%) such as rum, tequila, cognac, whiskey, or vodka. Alcoholic solutions above 80 proof (40%) will readily burn. Booze that is low in alcohol content (such as beer or wine) will not be able to ignite.

• Use a stainless-steel skillet with a long handle to ensure that the flames stay away from you.
• Turn off your exhaust fan, tie up your hair, and roll up your sleeves. Ensure there is nothing close to the pan that could catch fire.
• Measure out the alcohol and pour it into a measuring cup, not directly from the bottle. This is important because when adding alcohol to a hot pan, it can ignite and you do not want the flame to travel to the bottle.
• If using a gas stove, turn off the heat before adding the alcohol to avoid any spillage that could ignite.
• Heat your pan of food and alcohol until the alcohol begins to bubble.
• Light the alcohol on fire using a long barbecue lighter or long matches to stay a safe distance from the flame. You can also use a piece of spaghetti as a makeshift match if you are nervous about getting too close to the flame.
• Tilt the pan so that all of the alcohol is in a concentrated pool, which will make it easier to ignite.
• As soon as the flame is within an inch of the alcohol, your flambé will take over. Add the fire from the edge of the pan to avoid burning your hand.
• The flame will last until there is no more alcohol left, which could be anywhere from a few seconds to a minute depending on how much alcohol you added.
• If you want to put out the flame early, you can blow it out or place a lid on the pan.

Warm the alcohol first, then ignite

Warming the alcohol first and then igniting it is a technique called flambéing. It is more than just flashy theatrics and plays a crucial role in developing a more intense and complex flavour.

To flambé successfully and safely, turn off the stove's exhaust fan and any other lit burners. Tie back long hair and keep a large pot lid handy to smother any flare-ups.

When you are ready to flambé, remove the saucepan or skillet from the heat and add the liquor. Let the liquor warm for a few seconds. Using a long fireplace match or wooden skewer, fully extend your arm and gently wave the flame over the pan until the liquor ignites.

The flame is not very hot, and its thermal impulse is short. The rapidly evaporating ethanol and water will keep the pan cool. Flames may flash about a foot high but they won't be blowtorch hot.

If you are using an electric stove, the alcohol vapours will not ignite as there is no source of ignition. The alcohol will still burn off and you will still get the same flavour.

Use a long match or piece of spaghetti to ignite

When igniting a flame in a pan without alcohol, it is important to exercise caution. The process involves heating a pan or wok until it is very hot and begins to smoke. This can be done using a stove or an open flame. Once the pan is sufficiently hot, add oil, and the oil will begin to smoke. At this stage, it is crucial to be careful as the oil can easily catch fire.

To ignite the pan without alcohol, you can use a long match or a piece of spaghetti as an extended lighting source. This method helps to keep your hands and body at a safe distance from the pan and the ignition point. Before lighting the pan, ensure that there is nothing nearby that could accidentally catch fire. It is also recommended to turn off any exhaust fans and tie back long hair to reduce the risk of any loose strands catching fire.

When using a long match or spaghetti, tilt the pan slightly to create a concentrated pool of oil. This pool of oil will be the focal point for ignition. Hold the match or spaghetti in one hand and quickly light the tip with either a lighter or another match. Remember to light the match or spaghetti before bringing it close to the pan to avoid burning yourself.

As you ignite the match or spaghetti, carefully and swiftly bring it close to the pooled oil in the pan. The oil should catch fire, creating a flame within the pan. Once the oil is ignited, you can adjust the pan's tilt to control the size and intensity of the flame. A deeper pool of oil will result in a larger flame, while a shallower pool will produce a smaller flame.

Using a long match or piece of spaghetti to ignite a flame in a pan without alcohol requires caution and attention to safety. Always keep a lid nearby to smother any flames that become too large or difficult to control. Additionally, have a fire extinguisher readily accessible in case of any unforeseen issues.

Turn off the heat before adding alcohol

When cooking with alcohol, it is important to exercise caution to ensure safety and avoid accidents. One key step to remember is to turn off the heat before adding alcohol to your pan. Here are some detailed instructions and considerations for this step:

Safety First

Always make safety a priority when working with an open flame and flammable liquids. Ensure that you have the necessary tools and equipment to handle any potential hazards. Turn off the stove's exhaust fan and any other lit burners nearby. It is also recommended to tie back long hair and have a pot lid ready to smother any unexpected flare-ups. These precautions will help minimize the risk of accidents and create a safer cooking environment.

Heat Control

Before adding alcohol to your pan, it is crucial to turn off the heat or reduce the heat to the lowest possible setting. This step is important because alcohol has a lower evaporation temperature than water, and when added to a hot pan, it can quickly vaporize. By turning off the heat, you allow the alcohol to warm up gradually and reduce the risk of excessive vaporization, which can lead to large flare-ups. This controlled approach ensures a safer and more manageable cooking experience.

Ignition Process

Once you have added the alcohol to the pan and allowed it to warm for a few seconds, you can proceed with the ignition process. Using a long fireplace match or a wooden skewer, fully extend your arm and gently wave the flame over the pan until the alcohol vapors ignite. This technique ensures that you are igniting the vapors above the pan rather than the liquid itself. Remember to keep a safe distance and be cautious when working with an open flame.

Flame Management

After successfully igniting the alcohol, you can adjust the heat to a medium setting. You may gently shake the pan to distribute the flames evenly and ensure that all sides of the pan are involved in the cooking process. If you notice any flare-ups or excessive flames, remain calm and use the pot lid to gently slide over the top of the pan, approaching from the side rather than directly above the flames. This technique will help extinguish the flames without causing a mess or spreading the fire.

Alcohol Temperature

It is worth noting that the temperature of the alcohol plays a role in achieving a successful flambé. Heating the alcohol to around 100 degrees Fahrenheit (achieved by adding it to a pan off the heat for a few seconds) produces moderate yet long-burning flames. If the alcohol is too hot, it can lead to dangerous flare-ups, while cold alcohol may not produce enough vapors to ignite. Therefore, allowing the alcohol to warm up slightly before ignition is a crucial step in the process.

Frequently asked questions