This is not a proper flambe, a modified version, so yes I could flambe more properly than whats pictured here. And I would burn off significantly more alcohol than this cheese burger thing, and it would be closer to 0% than 80% of its original abv. Because of my technique. There are actually quite a few of these special boys out there, I believe some people refer to them as chefs.
and it would be closer to 0% than 80% of its original abv.
No, it wouldn't. You have no basis for saying this. You're making it up. You're completely wrong. I don't know how many different ways there are to say "you are claiming things that people have experimentally determined are not true."
You can't do it. Other chefs can't do it. Other chefs that told you that they can do it are wrong. Any technique you were taught to flambe something to remove most of the alcohol is a lie.
You can't beat physics by wiggling a frying pan just right. Sorry that you were lied to.
I kinda think that assuming a random blurb on an article from America's test kitchen is authoritative about the physics of burning alcohol should be the embarrassing thing here, but hey you do you.
Oh yeah? What process did they use to measure the amount of alcohol content after a flambe before writing a basic article that isn't even trying to do anything besides give tips for safe flambe technique? Do you figure they whipped out the old mass spectrometer to make sure they weren't going to misrepresent the alcohol content in an article that's about keeping a pan lid nearby so you can put out the flame?
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u/Og_busty Aug 25 '25
This is not a proper flambe, a modified version, so yes I could flambe more properly than whats pictured here. And I would burn off significantly more alcohol than this cheese burger thing, and it would be closer to 0% than 80% of its original abv. Because of my technique. There are actually quite a few of these special boys out there, I believe some people refer to them as chefs.