New guy, hey what's up! Had my boss today tell me that flaming food in my sauté 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.

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.

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.