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Need advice on "flaming" cognac


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Need advice on "flaming" cognac

David Hammond | Jul 5, 2003 07:53 PM

I’m making Steak au Poivre from my daughter’s birthday dinner, and I have what I think is a good recipe, but it calls for “flaming” the cognac after I add it to the meat juices. I have no idea how to do this. Do I just take the pan off the heat, add cognac, and hold a match over it?

I’d appreciate any "flaming" hints or techniques.

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