On Sat, 6 Apr 2013 05:48:25 -0700 (PDT), A Moose in Love
> wrote:

> On Apr 6, 3:30*am, scarymonster
> > wrote:
> > New guy, hey what's up! Had my boss today tell me that flaming food in
> > my saut pans has the potential to add bad flavor. I know this. It was
> > just an observation he made while I was working: Hot pan, airline
> > chicken, skin down getting crispy, flip, add mushrooms that have been
> > oven roasted a bit with seasoning. When I add the shrooms after flipping
> > the chicken I swirl the pan around igniting the remaining oil and fat
> > from the skin, kinda searing mushrooms a bit and burning off the liquid.
> > It flames up nice and I like watching the oil and fat go away while the
> > shrooms dance in the pan. *In about 10 seconds no more fire and I add
> > some veg stock to the pan and finish in a 450 convection oven. Is there
> > anything wrong with my technique? Chef has been to school, not me. He's
> > young, I'm old. I understand heat and if I get's too hot, I start over.
> > Not questioning his knowledge or authority, but I would like some second
> > opinions. Hope you understand!
> >
> > Constructive criticism always welcomed.
> >
> > --
> > scarymonster
>
> I used to be a pro, and called them shrooms as well. I got flak here
> for that for trying to be 'cute'. That's what we called them in
> restaurants. No big deal. I'm surprised your 'flaming' post hasn't
> been reflamed yet.

He's not a regular here, and therefore not worth the effort to
correct. See? We care about you.

--
Food is an important part of a balanced diet.