ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Roast sucking pig - flambe presentation
New Posts  All Forums:Forum Nav:

Roast sucking pig - flambe presentation

post #1 of 6
Thread Starter 

Does any professional or adventurous home know of a flambe presentation for a roast pig?  I hear it is served in some catering establishments and would like to know if there are any safety guidelines or rules that should be followed.  Any help in getting literature or a link to a site would be most helpful.  I've looked and looked and can't find a single thing about the flambe aspect.  MANY on suckling pigs, but none mention what I'm looking for.  Thanks!

post #2 of 6

I would love to see that done without mishap.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 6

Your options are limited by the already roasted nature of the piglet.

 

  • Surround it with flaming whatever (lines of sterno, booze soaked sugar loaves, etc) on the serving platter;
  • Ladle hot booze (151 works great) over, flame it, and the guests will be agog as the chanting, trotting, native bearers carry it to table;
  • Artfully distribute sparklers and light them, ditto with the native bearers; or
  • Similar.

 

Otherwise, roast, suckling pig ain't flaming.  

 

BDL

post #4 of 6

It's already such a fantastic sight, why are the bells and whistles necessary?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 6

Served surrounded by flames in a silver chariot is way to go. I agree don't set poor hog afire.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 6

Marie, just play safe! First, bring the roasted pig in the dining room on a large metal serving plate, and put it on a small serving table, then flamber it.

I would use about one small cup of Calvados (spirit from Normandy made of apples!) or Cognac or Armagnac. Put it in a not too wide saucepan (4 inch diameter is good), with a long handle. First warm that up a bit, but do NOT boil, and set to fire. Now bring it to the table and very gently pour the burning Calvados over the pig, just a small dash at a time.

 

Just warm the Calvados on your stovetop in the kitchen, set it to fire and cautiously bring it into the dining room. The narrow saucepan restricts the alcohol from burning too quickly.

 

Warning; beware of the hood in your kitchen. Turn the hood off when you ignite the alcohol, or better, just do NOT ignite the alcohol under the hood.

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Roast sucking pig - flambe presentation