Don't try to flambé wine

If you want to show off your culinary prowess, you might be intrigued to try your hand at flambéing a meal. Have you never heard of this method? It happens when you put alcohol in your pan and then light it on fire to create a flash of flames (Source: What's Cooking America). You should use caution when making the flambé and switch off your heating source before you begin. Alcohol is added to the pan before flambéing to give the flame something to burn. What's Cooking America's advice is that this method gives your food a rich liqueur flavor. Good Housekeeping warns that you might be unhappy to learn that alcohol cannot be used to flambé a meal.

Wine does not burn because its alcohol concentration is not high enough. According to Good Housekeeping, you should substitute liquor with a 40% alcohol content or less. What's Cooking America advises that you can continue adding wine to your food after the flames have burnt off or been smothered, despite the fact that you cannot flambé with wine. Just keep in mind to allow the wine time to savor.