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.