How come professional chefs' food always catches on fire?

[therob]

When I cook, there's never any fire. I don't even want any fire.

When I see pro chefs on TV, they're always having these giant flames shoot out of the pan.

http://archives.starbulletin.com/2007/01/17/features/art1bx.jpg

[GhostyOsty]

Oil and Alcohol

[Your_White_Knight]

Oprindeligt skrevet af GhostyOsty:

Oil and Alcohol

^This...

Mostly for show.... sometimes to sear / carbonize to keep in juices / flavor.

[Rumpelcrutchskin]

It`s called flambeing, they pour alcohol into the food and let it catch fire, fire burns away the alcohol content but the flavor remains in the food. Try not to burn your house down and never use higher then 40% liquor.

[-Шasтe|Мanageмenт-]

The flame is a paid actor.

[Azza ☠]

It's called "Flambe" and it's a cooking technique, as higher temperature cooking can snap-lock in the juices, plus the alcohol can add additional taste.

Here's a basic beginners version of it:

https://www.youtube.com/watch?v=DyKhvsAPO9I

[JobeGardener]

Most professional chefs are already flaming so that could be why,

[ʙᴜɴ.ᴇ]

also sometimes they cook with red wine and other spirits as part of the recipe, and the alcohol is flammable.

its an advanced cooking technique that can risk burns among other things which is why you only see professional chefs doing it.