4 Comments
Rocco DiSpirito has made a name for himself by appearing on shows including "The Restaurant," "The Biggest Loser," and "Rachael Ray." While promoting his new movie "The Ugly Truth" -- where he fittingly plays a mischievous TV chef -- Rocco sat down with us to dispense some tips on cooking with fire.
Don't Blow Up Your Face
DiSpirito: "There are a couple of very important things to know. Different spirits have different levels of alcohol; the higher the alcohol the higher the proof, the more able to flambé.


When you pour from these bottles into a pan you have to make sure to move the pan away from the flame, because -- this is the most important thing -- I've actually seen someone pour the liquid into the pan over the flame and the alcohol in the air actually caught fire and the bottle was propelled from [the person's] hand. I've never seen anyone get hurt, but I've seen them get very scared."

More tips on setting your food on fire, after the jump.

You Can Use Flavored Liquor, But It's Really About the Show
"If you want something to have an orange flavor use an orange liquor or if you want something to have a sherry flavor, use that. They all have enough alcohol to flambé. Flambéing doesn't really add much flavor. The only thing that adds the flavor is the residue of the spirit left over.

Bacardi 151
If you want big flames to impress someone and you aren't really concerned about flavor the cook's secret is Bacardi 151. You actually have to move the pan and the bottle aside, pour it in, put the bottle safely back away from the flames, put the pan back on the flame. It takes a second, but at 117 degrees it turns into flame and the alcohol evaporates."

You Can Flambé ANYTHING
"You can flambé any dish; it doesn't have to be a flambé-specific dish. Any time you saute a meat or a fish you can de-glaze the pan with a spirit and allow it to flambé. Any dish you want to add a little extra show to and a little extra flavor, flambé is a great technique."

For the Professionals
"If you add salt, it gives it some color and there are other minerals you can add for effect. If you want to get crazy, you can peel an orange, keeping the peel intact, and put cloves in the orange every inch-and-a-half or so. Then, using a long fork, you hold it above the pan, and let's say you're making crepes or something, you pour brandy in the pan and allow it to flambé. Then with a ladle you pour it down the orange and allow the flames to spiral down the orange. The oils of the orange will actually flavor the brandy."

Table Service
"If you're going to do it to impress someone, you might as well do it at the table because flambéing is traditionally done tableside. Get one of those caterer's burners -- it works better if it's gas. Put it at the end of the table and make it. "

Looking for more expert food advice ...
Shameless Carnivore's Guide to Defending Yourself Against Vegan Attacks
Grilling Guidance -- Knowing When Your Meat Is Done
Class Up Your Act With Beer Cocktails