Flambéing, or lighting alcohol, is a technique that needs to be done carefully. Here are a few basic rules to follow.
First, make sure that you never pour alcohol directly from the bottle near an open flame. The flame can run up the alcohol into the bottle and, in the worst case, explode.
Pour the proper amount of alcohol into a container just before you need it.
If you are adding alcohol to a pan to deglaze it -- that is to remove the wonderful browned bits that cling to the bottom of the pan -- always pull the pan off the heat beforehand. Pour it carefully into the pan to avoid splatters and spills. Return the pan to the heat.
Cook the alcohol over medium to high heat, and if you are cooking over a gas flame, tip the pan very slightly to ignite the alcohol.
Flambéing cooks off the harsh alcoholic taste. Remember that higher proof alcohols, like brandy or rum, will have a higher flame than lower proof wine.
A high flame can be a bit daunting, remember it will burn out pretty quickly, and if you are uncomfortable, calmly cover it with a lid.
If you are working over an electric stove, it is not necessary to ignite the alcohol. Instead, you can simply simmer it in order to achieve the desired taste.
If, however, you want the drama of lit alcohol -- warm it in the pan, and then light it with a long stemmed match by holding its flame at the edge of the alcohol. Never light alcohol with a lighter or torch.

Instructor: Robert Bleifer