Culinary Tip 5

Cooking Tip: When the Wine Hits the Pan (a.k.a. Why You Should Never Skimp on Safety)

I’ll never forget the first time I tried cooking with wine. I had visions of elegance—a perfectly French, perfectly fancy dish simmering away like something out of a cooking show. But instead of sophistication, I got fire. The pan I was using was far too shallow. The second the wine hit the hot surface, a tower of flames roared up, licking the range hood like it was kindling. It wasn’t a gentle flare—it was a full-on kitchen fireball.

My heart stopped. I didn’t “glance” at the fire extinguisher—I panicked and sprinted for it. And that’s when I noticed…the gauge was in the red. Not a great time for that discovery.

Thankfully, the flames hit the metal of the range hood, burned off fast, and didn’t catch anything else. But that moment branded itself in my memory forever.

👉 Tip:

Always use a deep enough pan for the amount of liquid you’re adding.

When cooking with alcohol, add it slowly, carefully, and away from open flames.

Keep a charged fire extinguisher nearby at all times. (Under the sink is a great spot.)

If your extinguisher is low or used, call your local fire department to find a certified recharging service.

🔥 Bonus: Fire extinguishers need recharging after any use—or when the gauge dips into the red zone. Don’t wait for a close call to find out.

The best dishes don’t just taste amazing—they’re made with care (and a working extinguisher). ✨

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