The Art Of Flaming Pans In Restaurants

Flames shooting out of pans in restaurant kitchens is a common sight, but it is not often seen in home kitchens. This phenomenon is called a kitchen flare-up or a pan fire. There are two common sources of these flames: alcohol and fat. Pans in restaurant kitchens are heated to very high temperatures, and when oil or grease is added, it can easily catch fire. Additionally, when high-proof alcohol is added to a hot pan, it can ignite and create a controlled flame that is often used for cooking techniques like flambéing. While pan fires can be challenging to replicate in home kitchens due to lower heat output and different cooking methods, they can still occur accidentally and should be handled with caution.

Flambéing: a cooking technique that involves pouring alcohol into a hot pan

Flambéing is a cooking technique that involves pouring alcohol into a hot pan to create a burst of flames. The word means "flamed" in French and is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee.

The practice of flambéing infuses a dish with additional aroma and flavour, and moderates the harshness of raw, high-proof spirits. It is believed that the technique can add a depth of flavour that cannot be achieved otherwise. By rapidly burning off the volatile alcohol, flambéing can also reduce the harshness of raw, high-proof spirits. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, leaving behind some residual flavour.

Only liquors and liqueurs with a high alcohol content can be used for flambéing. Those with 80-proof are considered the best choices, while those above 120-proof are highly flammable and considered too dangerous by professional cooks. Wines, beers, and most table wines will not work.

To flambé, you should always use a long match or a long barbecue lighter to avoid burning yourself. You should also keep a lid and a fire extinguisher nearby to smother any flames that get too big. It is important to note that you should never pour liquor from a bottle into a pan near an open flame, as the flame can follow the stream of alcohol and cause an explosion. Instead, always pour the alcohol from a fire-proof vessel, like a Pyrex measuring cup.

When flambéing, you should always remove the pan with the sauce from the heat source before adding the liquor. Once you add the liquor to the pan, do not delay lighting, as you do not want the food to absorb the raw alcohol and retain a harsh flavour. Always ignite the fumes at the edge of the pan and not the liquid itself.

Flambéing is a thrilling and spectacular cooking technique. However, it can also be dangerous if not performed correctly. It is important to follow safety guidelines and take the necessary precautions to avoid accidents.

Oil temperature: if oil gets too hot, it can ignite

Oil temperature plays a crucial role in cooking, especially when it comes to safety. Oils have varying smoke points, which is the temperature at which they start to smoke and potentially catch fire. For example, the smoke point of extra virgin olive oil is around 320°F (160°C), while peanut oil has a higher smoke point of 450°F (232°C). When oil is heated past its smoke point, it creates a smoke filled with oxidized and carbonized particles that can impart a burnt, charred flavor to food. This is usually considered a mistake in sautéing and not a desirable effect.

To prevent oil from igniting, it is important to maintain proper cooking temperatures. Keep the oil temperature below 374°F to prevent smoking and ignition. Always monitor the oil while heating and turn off the heat if it starts to smoke. Additionally, use quality cookware to ensure even heat distribution, and gradually heat and cool the oil before and after use.

Leaving cooking oil unattended is a common cause of oil fires. High heat can quickly raise the oil's temperature to its flashpoint, causing ignition. Other causes include pouring oil into a hot pan, which can cause splattering and instant fires, and oil splatters on heat sources, such as stoves or open flames. To minimize these risks, always monitor heating oil, avoid sudden temperature changes, and use protective measures like lids or splash guards to minimize splattering.

In the event of an oil fire, it is important to stay calm and act quickly. Turn off the heat source immediately and cover the fire with a metal lid to cut off the oxygen supply. If a lid is not available, use a fire blanket or a fire extinguisher to smother the flames. Do not use water, as it can cause dangerous splattering and spread the fire. Keep a fire extinguisher and a smoke detector in the kitchen, and have an emergency plan in place.

Burner heat: commercial kitchens have more powerful burners than home stoves

Commercial kitchens have more powerful burners than home stoves, with some burners producing up to 25,000 BTUs of heat compared to less than 10,000 BTUs averaged by standard residential ranges. This increased burner heat in commercial kitchens is a result of several factors, including the need for higher cooking power, versatility, and durability.

Firstly, commercial kitchens require higher cooking power to facilitate faster boiling, better searing, and more precise temperature control. The higher BTU output of commercial burners enables chefs to achieve desired temperatures more quickly and efficiently, which is crucial in a professional setting where time is of the essence.

Secondly, commercial kitchens often utilize a variety of cooking techniques and equipment, such as built-in griddles, grills, and multiple ovens. These additional heat sources require more powerful burners to maintain consistent temperatures and meet the diverse cooking demands of a commercial kitchen.

Additionally, commercial-grade materials used in the construction of these ranges contribute to their durability and ability to withstand heavy use. The burners and controls are designed to handle high heat output and frequent use without compromising performance or safety.

It's important to note that while commercial kitchens prioritize powerful burners, they also incorporate safety features to prevent overheating. These safety measures ensure that the increased burner heat is managed effectively, reducing the risk of accidents or equipment failure.

In summary, commercial kitchens require more powerful burners to meet the demands of high-volume cooking, versatility in techniques and equipment, and durability under rigorous use. These burners are designed to provide greater heat output while also incorporating safety features to maintain a balanced and controlled cooking environment.

Pan material: stainless steel pans are heated differently to non-stick pans

Pans in restaurant kitchens are heated to high temperatures, and the flames can be attributed to two common sources: alcohol and fat. Alcohol with a concentration of 40% and above can burn when heated, and fat or oil can also ignite when exposed to an open flame.

Now, when it comes to pan material, there are some key differences between stainless steel pans and non-stick pans in terms of heating. Here are the details:

Heating Stainless Steel Pans vs. Non-Stick Pans

Stainless Steel Pans:

Stainless steel pans are excellent for high-heat cooking and are known for their durability. They are made with high-grade stainless steel, often layered with other metals like aluminum or copper, which enhances their heat distribution. These pans are resistant to warping, denting, and scratching and have a long lifespan with proper care. Stainless steel can withstand very high temperatures, making it suitable for oven roasting and grilling, in addition to stovetop cooking. It is also non-reactive, so it's safe to use with acidic ingredients.

However, food will stick to stainless steel pans unless you use oil or butter. They also require a bit more effort to clean due to their propensity for burning, rusting, and sticking. Nonetheless, their durability means you don't have to worry about damaging the finish with vigorous scrubbing.

Non-Stick Pans:

Non-stick pans, on the other hand, are designed for low-fat cooking and excel at cooking delicate foods that are prone to sticking, such as eggs, crepes, and fish. The non-stick coating prevents food from adhering to the pan's surface, making cleanup a breeze. However, non-stick pans have some important considerations. Firstly, they should not be heated excessively or left empty on a burner, as very high temperatures can release potentially toxic chemicals. Secondly, the non-stick coating will degrade over time, especially if metal utensils are used or if the pan is washed in a dishwasher. Lastly, non-stick pans are not suitable for searing or browning foods as they cannot withstand the high heat required for these cooking techniques.

In summary, both types of pans have their advantages and disadvantages. Stainless steel pans are versatile, durable, and excellent for high-heat cooking, while non-stick pans are ideal for delicate foods and low-fat cooking but require more careful handling and have a shorter lifespan.

Pan preparation: in commercial kitchens, oil is added to pans after they are heated

In commercial kitchens, chefs are often taught to heat pans before adding oil. This practice is done to save time, as it is quicker to heat an empty pan than one with oil in it. However, there are other reasons why this method is preferred in professional settings.

The Science Behind Heating Pans Before Adding Oil

When a pan is heated, the metal expands, and this expansion closes up the tiny pores or fissures in the surface. If oil is added to a cold pan, it can seep into these pores, and as the pan heats up, the oil can become trapped. This can make food more likely to stick to the pan and also makes cleaning more difficult.

By heating the pan first, the pores close up, creating a smoother and tighter surface for the oil to slide on. This prevents food from getting stuck in the pores as the metal expands. It also means that the oil is less likely to get trapped as the pan cools, making it easier to clean.

Knowing Your Pan's Temperature

Heating the pan first also helps chefs know where they are in the cooking process and how hot the pan is. Adding oil to a hot pan is a good indicator of the pan's temperature. Chefs look for the oil to start "shimmering" or "rippling", which means it is hot enough to add food. This technique is especially useful when cooking with stainless steel pans, as it helps prevent food from sticking.

Exceptions to the Rule

While heating the pan before adding oil is generally recommended, there are some exceptions. For example, skin-on chicken, duck breast, and bacon can be started in a cold pan without any oil. This allows more of the fat to render out gradually, resulting in super crispy skin. However, this method requires patience as it includes the time for the pan to heat up along with the cooking time.

Additionally, when melting sugar or heating water, oil is not necessary, and a cold pan can be used.

Frequently asked questions