It is typically used to create an impressive visual presentation at a dramatic point in the preparation of a meal. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames. Alcohol, such as brandy or fortified wine is usually what is poured over the dish. Common dishes prepared in a flambe pan include Crepes Suzette, bananas foster and steak Diane. Flambé is a showy technique, but it can be dangerous. A cook should make certain never to use the alcohol near an open flame, nor should he or she pour the alcohol onto the food directly from the bottle. If the food is too hot, the flame can travel up the stream of alcohol and into the bottle. Instead, the cook should use a long-handled ladle to pour the liqueur into the pan. He or she should also wait until the flames have died down to transport the food.