I'm going to try my very first flambay tonight, using cognac. I've read a recipe or two, but is there anything I need to know? I'd prefer not setting my house on fire.
also, I'm curious as to the exact purpose of flambaying. I've heard things like "it caramelizes the meat" (I'm doing chicken), but then what would be the difference between using cognac and using just vodka or some other (reasonably) tasteless alcohol? Does the taste of the cognac really get imparted into the chicken?
Finally, I'm using an electric stove. I know that makes things a bit different in that I have to light the cognac myself, but is there any other differences?
Mike
also, I'm curious as to the exact purpose of flambaying. I've heard things like "it caramelizes the meat" (I'm doing chicken), but then what would be the difference between using cognac and using just vodka or some other (reasonably) tasteless alcohol? Does the taste of the cognac really get imparted into the chicken?
Finally, I'm using an electric stove. I know that makes things a bit different in that I have to light the cognac myself, but is there any other differences?
Mike