Flambé Technique: Adding Drama and Flavor to Dishes

I. Introduction

Welcome to the world of culinary artistry, where flavors burst and dishes come to life! In this article, we will explore the captivating technique known as the Flambé Technique. This technique not only adds drama to your dishes but also enhances the flavors in a way that will leave your taste buds craving for more.

Imagine a chef skillfully igniting a pan of alcohol, creating a mesmerizing display of flames dancing before your eyes. The heat and flames caramelize the sugars in the ingredients, resulting in a unique depth of flavor that is simply irresistible.

Flambé is not just a cooking technique; it is an experience that engages all your senses. The crackling sound of the flames, the intoxicating aroma that fills the air, and the visual spectacle of the fire engulfing the pan – all contribute to a culinary adventure like no other.

In this article, we will delve into the art of Flambé, exploring its origins, the equipment required, and the steps to master this technique. Whether you are a professional chef looking to elevate your culinary skills or a home cook eager to impress your guests, this article will equip you with the knowledge and confidence to create show-stopping dishes.

So, get ready to ignite your passion for cooking and embark on a journey that will transform your meals into culinary masterpieces. Let’s dive into the world of the Flambé Technique and discover how you can add both drama and flavor to your dishes.

II. How Does the Flambé Technique Work?

A. Understanding the Science Behind Flambé

The flambé technique is a culinary method that involves igniting alcohol to create a dramatic burst of flames. This technique not only adds a visual spectacle to dishes but also imparts a unique flavor profile. Understanding the science behind flambé can help you master this technique and elevate your cooking skills.

When alcohol is heated, it undergoes a process called vaporization, where it transforms from a liquid state into a gas. The alcohol vapors are highly flammable and can be ignited with a flame. This combustion reaction releases energy in the form of heat and light, resulting in the mesmerizing flames that characterize flambé.

One key factor in successful flambé is the alcohol’s alcohol content. Spirits with a higher alcohol content, such as brandy or rum, are commonly used for flambé because they have a lower ignition point. This means they can easily catch fire when exposed to heat, creating the desired flames.

Another important aspect of flambé is the presence of sugar or other flammable ingredients in the dish. These ingredients act as fuel for the flames, sustaining the combustion reaction. As the flames lick the surface of the dish, they caramelize the sugars, enhancing the flavor and creating a delightful crust.

It’s crucial to note that flambé should be performed with caution and in a controlled environment. The flames can reach significant heights, so it’s essential to keep a safe distance and have a fire extinguisher or a damp cloth nearby for any emergencies. Safety should always be a top priority when working with open flames in the kitchen.

B. Safety Precautions When Using the Flambé Technique

While the flambé technique can add excitement and flavor to your culinary creations, it’s essential to follow safety precautions to prevent accidents and ensure a smooth cooking experience. Here are some safety measures to keep in mind when using the flambé technique:

• Choose a well-ventilated area: Flambéing generates smoke and fumes, so it’s best to perform this technique in a well-ventilated kitchen or near an open window. Proper ventilation helps dissipate the smoke and prevents it from accumulating in the kitchen.
• Remove flammable objects: Before starting the flambé process, ensure that there are no flammable objects or materials near the cooking area. Clear the workspace of any paper towels, curtains, or other items that could catch fire.
• Use a long-handled pan: When flambéing, it’s advisable to use a pan with a long handle. This allows you to keep a safe distance from the flames while maintaining control over the dish. A long handle also minimizes the risk of accidental burns.
• Keep a lid nearby: In case the flames become too intense or difficult to control, having a lid nearby can help smother the fire. Keep the lid within reach but avoid placing it directly on top of the pan while the flames are still active.
• Never pour alcohol directly from the bottle: When adding alcohol to the pan for flambéing, it’s crucial to pour it from a separate container rather than directly from the bottle. This prevents any potential accidents due to the flame traveling back into the bottle.
• Extinguish the flames properly: Once the flambéing is complete, it’s essential to extinguish the flames safely. Turn off the heat source and carefully cover the pan with a lid or use a long-handled extinguisher. Avoid blowing on the flames, as this can spread the fire and cause it to become uncontrollable.

By following these safety precautions, you can enjoy the excitement and delicious results of the flambé technique while ensuring a secure cooking environment.

III. Tools and Ingredients Needed for Flambé

When it comes to creating a show-stopping flambé dish, having the right tools and ingredients is essential. In this section, we will explore the essential tools and key ingredients needed to master the art of flambé.

A. Essential Tools for Flambé

1. Heat-resistant Skillet or Pan: A high-quality, heat-resistant skillet or pan is crucial for flambéing. Look for one that is made of stainless steel or cast iron, as these materials distribute heat evenly and can withstand high temperatures.

2. Long-handled Kitchen Torch: A kitchen torch is a must-have tool for flambéing. It allows you to ignite the alcohol safely and precisely, creating the signature flames that make flambé dishes so impressive. Make sure to choose a torch with an adjustable flame and a comfortable grip.

3. Long-handled Tongs: Long-handled tongs are essential for flipping and turning ingredients while flambéing. Opt for tongs with a non-slip grip and a sturdy construction to ensure easy handling of hot ingredients.

4. Fire Extinguisher: Safety should always be a top priority when working with open flames. Keep a fire extinguisher nearby in case of any accidents or emergencies. Familiarize yourself with its operation and ensure it is easily accessible.

5. Heat-resistant Gloves: Protect your hands from burns with a pair of heat-resistant gloves. These gloves are designed to withstand high temperatures and provide a secure grip, allowing you to handle hot pans and utensils safely.

B. Key Ingredients for Flambé

1. Alcohol: Alcohol is the star ingredient in flambé dishes, as it creates the mesmerizing flames that add drama to the presentation. Common choices include brandy, rum, whiskey, or liqueurs like Grand Marnier or Cointreau. The alcohol should have a high proof to ensure it ignites easily.

2. Fresh Fruits or Vegetables: Flambéing is a versatile technique that can be used with various ingredients. Fresh fruits like bananas, cherries, or oranges work well in sweet flambé dishes, while vegetables like mushrooms or asparagus can be used in savory options. Choose ripe, firm fruits or vegetables for the best results.

3. Butter or Oil: To prevent sticking and add flavor, it’s important to use a small amount of butter or oil when cooking the ingredients before flambéing. This helps create a delicious caramelization and enhances the overall taste of the dish.

4. Sugar: Sugar is often used to sweeten flambé dishes and create a caramelized glaze. Sprinkle a small amount of sugar over the ingredients before adding the alcohol to achieve a beautiful golden finish.

5. Seasonings and Spices: Depending on the recipe, you may need to add seasonings and spices to enhance the flavors of your flambé dish. Common choices include salt, pepper, cinnamon, nutmeg, or vanilla extract. Experiment with different combinations to create unique and delicious flavor profiles.

Remember, flambéing involves working with open flames, so always exercise caution and follow safety guidelines. Keep a close eye on the dish while flambéing and never leave it unattended. With the right tools and ingredients, you’ll be able to create stunning flambé dishes that are sure to impress your guests.

IV. Popular Flambé Recipes

Flambé is a cooking technique that adds both drama and flavor to dishes. By igniting alcohol, the flames create a beautiful spectacle while also enhancing the taste of the food. In this section, we will explore three popular flambé recipes that are sure to impress your guests.

A. Classic Steak Diane Flambé Recipe

If you’re a fan of steak, then the Classic Steak Diane Flambé is a must-try. This recipe originated in the 1950s and has since become a timeless favorite. Here’s how you can recreate this delicious dish:

1. Start by heating a skillet over medium-high heat and adding a tablespoon of butter.
2. Season your steak with salt and pepper, then place it in the hot skillet. Cook for about 3-4 minutes on each side for medium-rare.
3. Remove the steak from the skillet and set it aside to rest.
4. In the same skillet, add another tablespoon of butter, followed by minced shallots and garlic. Sauté until fragrant.
5. Add sliced mushrooms to the skillet and cook until they are golden brown.
6. Next, pour in a quarter cup of brandy and carefully ignite it with a long match or lighter. Be cautious while doing this step.
7. Allow the flames to subside, then add heavy cream and Dijon mustard to the skillet. Stir well to combine.
8. Return the steak to the skillet and cook for an additional minute or two, until the sauce has thickened slightly.
9. Serve the steak with the creamy mushroom sauce and garnish with fresh parsley.

The Classic Steak Diane Flambé is a showstopper that will impress your guests with its rich flavors and theatrical presentation. It pairs perfectly with a side of mashed potatoes or roasted vegetables.

B. Bananas Foster Flambé Recipe

For a sweet and indulgent treat, the Bananas Foster Flambé is a dessert that will leave your taste buds wanting more. This recipe originated in New Orleans and has become a classic in American cuisine. Here’s how you can make it:

1. Start by melting a quarter cup of butter in a skillet over medium heat.
2. Add half a cup of brown sugar to the melted butter and stir until it dissolves.
3. Slice two ripe bananas and add them to the skillet. Cook for about 2-3 minutes, until the bananas are caramelized.
4. Pour in a quarter cup of dark rum and carefully ignite it with a long match or lighter.
5. Allow the flames to subside, then gently stir the bananas in the caramel sauce.
6. Serve the Bananas Foster over a scoop of vanilla ice cream and drizzle with the warm caramel sauce.

The Bananas Foster Flambé is a decadent dessert that combines the sweetness of caramelized bananas with the richness of rum. It’s the perfect ending to a special meal or a delightful treat on its own.

C. Crepes Suzette Flambé Recipe

For a sophisticated and elegant dessert, the Crepes Suzette Flambé is a classic French dish that will impress your guests. Here’s how you can create this delightful dessert:

1. Start by making the crepes. In a bowl, whisk together two eggs, one cup of milk, half a cup of flour, two tablespoons of melted butter, and a pinch of salt.
2. Heat a non-stick skillet over medium heat and pour a ladleful of the crepe batter into the pan. Swirl the pan to spread the batter evenly.
3. Cook the crepe for about 1-2 minutes on each side, until golden brown. Repeat with the remaining batter to make more crepes.
4. In a separate skillet, melt a quarter cup of butter over medium heat.
5. Add half a cup of sugar to the melted butter and stir until it dissolves.
6. Squeeze the juice of two oranges and one lemon into the skillet, then add the zest of one orange and one lemon.
7. Place a crepe into the skillet and fold it in half, then fold it in half again to form a triangle.
8. Pour a quarter cup of orange liqueur over the crepe and carefully ignite it with a long match or lighter.
9. Allow the flames to subside, then transfer the crepe to a serving plate.
10. Repeat the process with the remaining crepes.
11. Serve the Crepes Suzette with a scoop of vanilla ice cream and drizzle with the warm citrus sauce.

The Crepes Suzette Flambé is a delightful combination of delicate crepes, zesty citrus sauce, and a touch of orange liqueur. It’s a dessert that will transport you to the streets of Paris and leave you craving for more.

These popular flambé recipes are not only delicious but also provide a captivating dining experience. Whether you’re looking to impress your guests or simply indulge in a flavorful meal, these recipes are sure to satisfy your cravings. So, gather your ingredients, ignite your spirits, and enjoy the magic of flambé in your own kitchen.

V. Tips for Perfecting the Flambé Technique

Mastering the art of flambé can elevate your culinary skills and add a touch of drama and flavor to your dishes. However, it requires careful attention to detail and a thorough understanding of the technique. In this section, I will share some valuable tips to help you perfect the flambé technique and create impressive dishes that will leave your guests in awe.

A. Choosing the Right Alcohol for Flambé

When it comes to flambé, the choice of alcohol plays a crucial role in enhancing the flavors and creating the desired visual effect. It is important to select an alcohol with a high alcohol content, as this will ensure that it ignites easily and burns off quickly without leaving any residual flavors. Some popular choices for flambé include brandy, rum, whiskey, and vodka.

Each type of alcohol brings its own unique flavors and aromas to the dish. Brandy, for example, adds a rich and sweet flavor, while rum imparts a tropical and caramelized taste. Whiskey offers a smoky and robust flavor profile, while vodka provides a clean and neutral taste. Consider the flavor profile of your dish and choose an alcohol that complements it well.

It is important to note that the alcohol should be added to the pan or dish while it is off the heat. This allows you to control the flame and prevent any accidents. Pour a small amount of alcohol into the pan and carefully ignite it with a long match or lighter. The flame will quickly burn off the alcohol, leaving behind the desired flavors and aromas.

B. Controlling the Flame Intensity

Controlling the intensity of the flame is crucial when flambéing. Too much flame can result in burnt flavors and a loss of control, while too little flame may not create the desired visual effect. Here are some tips to help you control the flame intensity:

• Use a long-handled match or lighter to ignite the alcohol. This will allow you to maintain a safe distance from the flame and prevent any accidents.
• Hold the pan or dish at an angle away from you when igniting the alcohol. This will help you control the flame and prevent it from coming towards you.
• If the flame becomes too intense, cover the pan or dish with a lid or a baking sheet to smother the flame. This will help reduce the intensity and allow you to regain control.
• Practice makes perfect. Start with small flames and gradually increase the intensity as you become more comfortable with the technique.

C. Timing and Temperature Considerations

Timing and temperature are crucial factors when flambéing. The timing determines when to add the alcohol and ignite it, while the temperature affects the intensity and duration of the flame. Here are some considerations to keep in mind:

• Add the alcohol to the pan or dish when it is hot but not smoking. This will ensure that the alcohol ignites easily and burns off quickly.
• Timing is key. Add the alcohol just before serving the dish to ensure that the flame is still visible when it reaches the table. This adds to the dramatic effect and enhances the overall dining experience.
• Be mindful of the cooking time for the dish. Flambéing should be the final step and should not prolong the cooking process. If the dish requires additional cooking, remove it from the heat before adding the alcohol and igniting it.
• Experiment with different timings and temperatures to find the perfect balance for your dish. Keep a close eye on the flame and adjust as needed.

By following these tips and practicing the flambé technique, you can add a touch of excitement and flavor to your dishes. Remember to prioritize safety and always exercise caution when working with open flames. With time and experience, you will become a master of the flambé technique and impress your guests with your culinary skills.

VI. Flambé Techniques from Around the World

A. French Flambé Techniques

In the realm of culinary arts, French cuisine is renowned for its elegance and sophistication. French flambé techniques, in particular, add a touch of drama and flavor to dishes. One of the most famous French flambé dishes is Crêpes Suzette, a delectable dessert that combines the sweetness of caramelized sugar with the tanginess of citrus fruits.

To create this mouthwatering dish, start by making a sauce using butter, sugar, and orange zest. Once the sauce is ready, pour it over the crêpes and ignite it with a splash of Grand Marnier or Cointreau. The flames not only enhance the visual appeal of the dish but also infuse it with a subtle hint of alcohol, elevating the overall flavor profile.

Another popular French flambé technique is used in the preparation of Steak Diane. This classic dish involves pan-searing a tender steak and then flambéing it with brandy. The flames not only sear the meat but also impart a rich, smoky flavor. The dish is typically served with a creamy sauce made from mushrooms, shallots, and Worcestershire sauce, adding an extra layer of indulgence to the meal.

B. Italian Flambé Techniques

Italian cuisine is known for its bold flavors and rustic charm. When it comes to flambé techniques, Italians have their own unique approach. One popular Italian dish that incorporates flambéing is Penne alla Vodka. This pasta dish features penne pasta tossed in a creamy tomato sauce infused with vodka. The vodka is flambéed before adding it to the sauce, which helps to enhance the flavors and create a rich, velvety texture.

Another Italian flambé technique can be found in the preparation of Tiramisu. This beloved dessert consists of layers of ladyfingers soaked in coffee and liqueur, topped with a creamy mixture of mascarpone cheese, eggs, and sugar. To add a touch of excitement, the liqueur, usually Marsala wine or dark rum, is flambéed before being incorporated into the dessert. The flames not only intensify the flavors but also create a beautiful caramelized aroma.

C. Asian Flambé Techniques

Asian cuisine is diverse and vibrant, and it also has its own take on flambé techniques. One popular Asian dish that incorporates flambéing is Beef Flambé. Thinly sliced beef is marinated in a flavorful sauce, which typically includes soy sauce, garlic, ginger, and sesame oil. The marinated beef is then quickly stir-fried in a hot wok before being flambéed with a splash of Chinese rice wine or sake. The flames not only add a dramatic touch but also help to seal in the juices, resulting in tender and succulent meat.

Another Asian flambé technique can be found in the preparation of Banana Flambé. This simple yet delightful dessert involves caramelizing ripe bananas in a mixture of butter, brown sugar, and cinnamon. Once the bananas are caramelized, a generous splash of rum is added and then ignited to create a stunning display of flames. The flames not only enhance the flavors but also provide a warm and comforting aroma.

In conclusion, flambé techniques from around the world add excitement and flavor to dishes. From the elegance of French flambé techniques to the boldness of Italian and Asian flambé techniques, each culture brings its own unique twist to this culinary art. Whether it’s the visual spectacle of flaming Crêpes Suzette or the rich flavors of flambéed Beef Flambé, these techniques elevate the dining experience and leave a lasting impression on diners. So, the next time you want to add some drama and flavor to your cooking, don’t hesitate to try out these flambé techniques from around the world.

VII. Pairing Flambé Dishes with Wines and Spirits

When it comes to flambé dishes, the art of pairing the right wine or spirit can elevate the dining experience to new heights. The intense flavors and aromas of flambéed dishes require careful consideration when choosing the perfect beverage to complement them. In this section, we will explore the best wine and spirit pairings for flambé dishes, ensuring that every bite and sip harmonize beautifully.

A. Wine Pairing for Flambé Dishes

When selecting a wine to pair with flambé dishes, it’s important to consider the flavors and intensity of the dish. The richness and complexity of flambéed flavors call for wines that can stand up to the boldness. Here are some wine recommendations that will enhance the flavors of your flambé creations:

• Red Wine: For meat-based flambé dishes, such as Beef Bourguignon or Coq au Vin, opt for a full-bodied red wine like Cabernet Sauvignon or Syrah. These wines have robust flavors and tannins that complement the richness of the dish.
• White Wine: If you’re preparing a flambé dish with seafood or poultry, such as Shrimp Scampi or Chicken Marsala, a crisp and acidic white wine like Chardonnay or Sauvignon Blanc is an excellent choice. The acidity cuts through the richness of the dish, balancing the flavors.
• Sparkling Wine: For celebratory flambé dishes or those with a touch of elegance, consider pairing them with a sparkling wine like Champagne or Prosecco. The effervescence and acidity of these wines add a refreshing contrast to the intense flavors of the dish.

Remember, the key to a successful wine pairing is to find a balance between the flavors of the dish and the characteristics of the wine. Experiment with different combinations to discover your personal favorites.

B. Spirit Pairing for Flambé Dishes

For those who prefer spirits over wine, there are also excellent options to pair with flambé dishes. The complex flavors of spirits can enhance the depth and richness of the dish, creating a harmonious dining experience. Here are some spirit recommendations for flambé dishes:

• Whiskey: The smoky and robust flavors of whiskey make it an ideal companion for flambéed dishes. Pair a peaty Scotch whisky like Laphroaig with a flambéed steak or a bourbon like Maker’s Mark with a flambéed dessert like Bananas Foster.
• Rum: The sweetness and tropical notes of rum can complement the flavors of flambé dishes with ease. Try pairing a dark rum like Goslings Black Seal with a flambéed pineapple dessert or a spiced rum like Captain Morgan with a flambéed shrimp dish.
• Brandy: Brandy’s smooth and warming qualities make it an excellent choice for flambéed dishes. Consider pairing a Cognac like Hennessy with a flambéed duck dish or a fruit brandy like Calvados with a flambéed apple dessert.

When selecting a spirit to pair with flambé dishes, consider the flavors and intensity of the dish, as well as the characteristics of the spirit. The goal is to create a harmonious balance that enhances both the dish and the drink.

Remember, the art of pairing flambé dishes with wines and spirits is subjective, and personal preferences play a significant role. Don’t be afraid to experiment and discover your own unique combinations. Cheers to a delightful dining experience!

VIII. Health and Safety Considerations

When it comes to the flambé technique, there are several health and safety considerations that need to be taken into account. It’s important to understand the potential risks involved and to implement proper measures to ensure the safety of both the chef and the diners. In this section, we will discuss three key aspects of health and safety when using the flambé technique: alcohol evaporation during flambé, flambé and dietary restrictions, and fire safety measures in the kitchen.

A. Alcohol Evaporation during Flambé

One of the main components of the flambé technique is the use of alcohol, which is ignited to create a dramatic flame. However, it’s crucial to be aware of the alcohol evaporation process during flambé. When alcohol is heated, it begins to evaporate, and the vapors can be highly flammable. This means that if the flame comes into contact with the alcohol vapors, it can cause a sudden and potentially dangerous flare-up.

To minimize the risk of accidents, it’s important to take certain precautions. Firstly, always use a high-proof alcohol for flambé, as it has a lower water content and therefore evaporates more quickly. This reduces the chances of the flame coming into contact with the alcohol vapors. Additionally, make sure to pour the alcohol away from the heat source and ignite it carefully using a long-handled lighter or match. This will help to prevent any accidental flare-ups.

B. Flambé and Dietary Restrictions

When preparing dishes using the flambé technique, it’s essential to consider any dietary restrictions that your diners may have. Some people may be allergic to certain ingredients or may have dietary restrictions due to health conditions or personal beliefs. It’s important to communicate with your guests and inquire about any specific dietary requirements before incorporating the flambé technique into your menu.

For example, if a guest is allergic to alcohol, it’s crucial to find alternative ways to achieve a similar effect without compromising their health. You can explore non-alcoholic options such as using fruit juices or flavored syrups that can be heated and ignited. This ensures that everyone can enjoy the spectacle and flavors of the flambé technique, regardless of their dietary restrictions.

C. Fire Safety Measures in the Kitchen

Working with open flames in the kitchen can pose a fire hazard if proper safety measures are not in place. It’s important to have fire safety protocols established to prevent accidents and ensure the well-being of everyone in the kitchen. Here are some key fire safety measures to consider:

• Install a fire extinguisher in the kitchen and ensure it is easily accessible.
• Regularly inspect and maintain kitchen equipment, such as stoves and ovens, to prevent malfunctions that could lead to fires.
• Keep flammable materials, such as kitchen towels and aprons, away from open flames.
• Train all kitchen staff on fire safety procedures, including how to handle and extinguish small fires.
• Ensure proper ventilation in the kitchen to prevent the accumulation of flammable gases.

By implementing these fire safety measures, you can create a safe working environment and minimize the risk of fire accidents when using the flambé technique.

IX. Flambé in Professional Cooking

Flambé is a technique that adds both drama and flavor to dishes in the world of professional cooking. It involves igniting alcohol to create a burst of flames that not only captivates diners but also enhances the taste of the food. In this section, we will explore the various flambé techniques used in fine dining restaurants and cooking shows.

A. Flambé Techniques in Fine Dining Restaurants

When it comes to fine dining, flambé is often used as a show-stopping element that elevates the overall dining experience. Chefs carefully select dishes that can be flambéed to create a visual spectacle for their guests. One popular flambé technique in fine dining restaurants is the “tableside flambé.”

During a tableside flambé, the chef prepares and ignites the dish right in front of the diners. This not only adds an element of excitement but also allows the chef to showcase their skills and interact with the guests. The flames dance and flicker, creating a mesmerizing display that leaves a lasting impression.

Another flambé technique commonly used in fine dining restaurants is the “pan flambé.” In this technique, the chef heats a pan with alcohol and then ignites it to create a burst of flames. The dish is then added to the pan, allowing the flames to infuse the flavors into the food. This technique adds depth and complexity to the dish, enhancing its overall taste.

Furthermore, fine dining restaurants often use flambé to create signature dishes that become synonymous with their brand. These dishes are carefully crafted to incorporate flambé techniques that not only impress the guests but also reflect the restaurant’s unique style and culinary expertise.

B. Flambé Techniques in Cooking Shows

Flambé techniques are not limited to fine dining restaurants; they are also widely used in cooking shows to entertain and educate viewers. Cooking shows often feature skilled chefs demonstrating various flambé techniques to inspire home cooks and food enthusiasts.

One popular flambé technique showcased in cooking shows is the “flambé sauté.” This technique involves igniting alcohol in a sauté pan while cooking ingredients. The flames not only add a visual flair but also enhance the flavors of the dish. The chef carefully controls the flames, ensuring they don’t overpower the dish but rather complement its taste.

Cooking shows also highlight the importance of safety when working with flambé techniques. Chefs emphasize the need to be cautious and follow proper procedures to prevent accidents and ensure a successful flambé. They provide tips and tricks to control the flames, such as tilting the pan away from the body and using long-handled tools to ignite the alcohol.

Moreover, cooking shows often feature guest chefs who specialize in flambé techniques. These chefs share their expertise and unique recipes, giving viewers insights into the world of flambé cooking. They demonstrate different flambé techniques, explain the science behind the flames, and offer valuable tips to recreate the dishes at home.