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Best way to make saganaki?

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acamp7

Active member
I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?
 
So, it's really not so bad, dousing the saganaki with ouzo and then setting it on fire. It's kind of fun! I would first try it in a controlled environment. Maybe near the sink in case you have a mishap - you'll have water nearby. Tip - use a kitchen torch with a long nose so you can keep a distance away from the fire - when the fire first hits it, it spurts upward kind of fast. I almost got my hair in the way.
 
d_kakavouli said:
So, it's really not so bad, dousing the saganaki with ouzo and then setting it on fire. It's kind of fun! I would first try it in a controlled environment. Maybe near the sink in case you have a mishap - you'll have water nearby. Tip - use a kitchen torch with a long nose so you can keep a distance away from the fire - when the fire first hits it, it spurts upward kind of fast. I almost got my hair in the way.
Click to expand...

Agreed. The fire rushes up fast but it burns out fast. I would say make sure there's nothing in the way upwards that can burn. Great tip to do it by a sink!
 
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