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Old 10-13-2005, 07:08 PM   #1
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Question Help! wanna cook with alcohol but im scared!

I want to experiment cooking with wines, liquors etc. but I'm afriad that I'll become engulfed in flames. Does anyone know which alcohols are super flammable? For instance, if I marinade something with wine, will it flame when I put it on a grill?

I don't feel like losing eyebrows and I'm not ready to flambe' yet...

I'd appreciate any tips and advice.

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Old 10-13-2005, 08:02 PM   #2
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No, no, don't worry lawchick... I regularly use wine in my cooking, occasionaly vodka, whiskey or rum, I never had such a problem. What I do is usually drizzle some over things that is already cooking in a skillet or sauce pan, or I also use it in marinades for grilling, I never experienced any danger or anything remotely close to it. It is perfectly safe as long as you use a common sense, like not to pour the liquor straight out of the bottle very close to the open fire. When you do something like flambe the liquor has to be well heated before adding to get the flaming effect, so if you use a liquor in the room temperature, it is quite safe... have no fear, you will discover so many wonders of cooking with alcoholic beverage!! But as for using wine, make sure to go for the real wine, it doesn't have to be expensive but those "cooking wine" you will find in the condiments section of supermarkets have lots of additives, and very low in quality. Here is an article that might help you...

http://www.hormel.com/templates/know...emid=57&id=579

good luck and buon appetito!!
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Old 10-13-2005, 08:03 PM   #3
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Don't worry about the wine. It takes a higher alcohol content than that to flame. Something like brandy or rum flames, but usually only if a flame is applied to it. In a sauce or marinade you are usually pretty safe.
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Old 10-13-2005, 08:36 PM   #4
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Wine will flame, if you happen to splash a drop onto an open gas flame - (little voice of experience here!).


The best thing to do when adding any alcohol to a pan is to take the pan off the heat, add the alcohol, then put the pan back on. The fumes can actually catch fire, and send a fire-bolt straight up into the bottle; have seen this in the restaurant kitchen with show-off chefs !

You shouldn't have anything to worry about with a marinade, tho.
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Old 10-13-2005, 09:47 PM   #5
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OK marmalady, the pyro in me just went COOOOL! at your description. I should probably mention that I don't cook on a gas stove so I don't have that trouble with the wine. Whoooooeee! I bet that was pretty funky.
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Old 10-13-2005, 10:20 PM   #6
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You have some good advice here. Wine is the safest to cook with. Brandy and hard liquor are easier to flame. As mentioned earlier, add the wine to the pan off the burner then put the pan back on the flame.

After adding teh wine, cook it for several minutes to get rid of the raw alcohol taste. Then you'll be left with the taste of the wine in the dish.

If you're not a big wine drinker, buy a bottle of dry white vermouth. It's a fortified wine and will keep without spoiling for a long time.
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Old 10-13-2005, 11:20 PM   #7
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Good advice from all - 151 Rum is very easy to flame but I've never had a flame accidentally.

Liquor really adds wonderful flavor.

To be safe - have a big box of salt and a lid close by. If, by some chance, you do manage a flame smother with salt and a lid do NOT go for the water! but you probably knew that!

Good luck!

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Old 10-14-2005, 02:04 AM   #8
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Quote:
Originally Posted by lawchick04
I want to experiment cooking with wines, liquors etc. but I'm afriad that I'll become engulfed in flames. Does anyone know which alcohols are super flammable? For instance, if I marinade something with wine, will it flame when I put it on a grill?

I don't feel like losing eyebrows and I'm not ready to flambe' yet...

I'd appreciate any tips and advice.
No you wont kill your self! :) Marinade = Safe, Cooking with alcohols: Eletric = Safe, Gas (open flame) remove from heat then add.. Im a lazy cook, I have heard all the advice but I just pour it in and I have been fine (I will only use a gas range) the chance of the room temp bottle blowing up in your hand is so minute that it dosent even call for concern..


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Old 10-14-2005, 02:12 AM   #9
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Quote:
Originally Posted by marmalady
Wine will flame, if you happen to splash a drop onto an open gas flame - (little voice of experience here!).


The best thing to do when adding any alcohol to a pan is to take the pan off the heat, add the alcohol, then put the pan back on. The fumes can actually catch fire, and send a fire-bolt straight up into the bottle; have seen this in the restaurant kitchen with show-off chefs !

You shouldn't have anything to worry about with a marinade, tho.
Dont forget to mention that in a "real" kitichen th temp is around 120F to 180F and so is everything in it and the alcohol is more volitile at this temp then it is at the meger 78F home kitchen...The liquid it self is not flamable but the vapors are...

Flaming Tot

Electric is safer but with gas pay attention...
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Old 10-14-2005, 03:20 AM   #10
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Marinating in alcohol is one thing - pouring alcohol into a skillet/pan while it is still on the burner (gas or electric) is another thing. Always take your pan OFF the stove, pour your alcohol in, put your pan back on the stove. NEVER pour your alcohol in the pan/skillet while still on the stove. Doesn't matter what it is. That's the safest thing to remember. But marinating whatever in some kind of marinade with alcohol in it is NOT a problem. The fat will cause flames waaaay before the alcohol is ever an issue.

And just another note - NEVER wear long, flowy sleeves of any kind while adding alcohol to a pan. The alcohol will flame up very quickly and can catch them on fire.
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