Watching all these cooking shows and competitions on TV, I've noticed that they often if not usually have a very specific method of putting a piece of chicken, fish, or meat into a saute pan. They sort of dangle it over the pan, allowing one end of the piece to touch the pan and then they gently lower the rest of the piece into the pan. And then they sort of pat it gently with their fingertips.
Does anyone know what this is meant to achieve? It is stylish so maybe it is for show? I watched some old Julia Child videos on saute methods and she didn't do this. Interesting footnote - lady did NOT seem concerned about cross-contamination - she handled the raw chicken and then various kitchen items - butter knife, oil bottle, etc. - without washing her hands.