The sauteing tag has no wiki summary.
9
votes
3answers
230 views
What's the crud in the pan with potatoes and oil?
Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot oil. The result is sort of like little french ...
3
votes
1answer
152 views
Saute potatoes without burning them
I had a soup recipe that asked me to chop up onions, carrots, and potatoes and then saute them together until soft. However, when I tried, the potatoes ended up sticking to the bottom and burning ...
17
votes
4answers
2k views
How to properly sauté mushrooms so that they don't release water?
Every time I try to sauté mushrooms, they release so much water I end up with a puddle. This, from what I gather, is not the intended effect - they should be slightly browned but dry. Any tips on how ...
2
votes
5answers
4k views
What oils are suitable for Indian cooking (i.e. extended frying duration)?
Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite ...
2
votes
5answers
5k views
How do I make the beef in my beef stroganoff more tender?
Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough.
I bought the meat pre-cut as "stew meat," as ...
3
votes
1answer
333 views
What limitations are there to sauteeing with water?
I was recently helping with some recipes and was instructed to use water for "sauteeing" onions, celery, garlic, etc in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
8
votes
3answers
1k views
When making risotto, why fry the rice?
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent).
What is happening when the rice is fried? What effect does this ...
7
votes
1answer
322 views
Why fry onions without oil and then add oil?
In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are ...
1
vote
1answer
867 views
What's the functional different between a skillet and a saute pan?
I see that a skillet or a fry pan has sloped sides...for easy tossing. A saute pan has straight sides.
I see that a skillet/fry pan as more of a all-round pan to have...and if I complement it with a ...
4
votes
1answer
1k views
How long can I keep sauteed onions in the fridge?
I'm a working mom, so I'm always trying to find ways to cut down on cooking time. My newest trick is to saute a huge batch of onions and keep it in a container in the fridge, so that I can skip the ...
2
votes
1answer
215 views
Why is sauteing beneficial?
I've seen multiple recipes which say to saute onions, peppers, green beans, etc. Why not microwave the food to the temperature you want and then mix it (along with the oil previously used to saute) ...
2
votes
2answers
164 views
Minced meat malaise
I've been cooking a Dutch pie lately, and the results are not very regular. Using the exact same ingredients (I'm trying to get the best minced meat, but that's hard), sometimes the minced meat ...
1
vote
4answers
664 views
What is the authentic way to cook pierogi?
I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, ...
1
vote
1answer
322 views
Place oil on cold or hot skillet? [duplicate]
Possible Duplicate:
Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
When sauteing food with oil, how do the following two sequences differ in the final ...
3
votes
1answer
343 views
What happens when butter stops foaming?
Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to subside? What's the difference if you don't ...
4
votes
2answers
3k views
How do I ensure that I cook scallops all the way through?
Whenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always ...
5
votes
1answer
700 views
Stir-frying: how much of the oil evaporates?
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, ...
4
votes
2answers
4k views
difference between pan-cooking with and without oil
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few times while making cuts to make them ...
7
votes
2answers
2k views
Why do “saute pans” have straight sides?
I've read numerous times that when sauteing, the pan used usually has curved sides to allow one to toss the food. However, whenever I look at pans on shopping websites and such, the pan labeled "saute ...
5
votes
3answers
419 views
Sautéing big batch of onions
So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan.
I am fed ...
5
votes
3answers
7k views
How do I prevent food from sticking to a standard (non-coated) pan?
On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same recipes at home, my food always sticks.
...
9
votes
2answers
899 views
Why sweat but not brown?
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
8
votes
3answers
2k views
Tips on tossing a frying pan
I see it done by TV chefs, or just people who are more experienced at me with cooking; as they're cooking they rarely use a spatula to turn or mix the contents of their frying pan, but rather toss the ...
3
votes
3answers
2k views
Should I peel and devein whole shrimps?
I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic butter.
5
votes
3answers
956 views
Cassolette Pans - Cooking on the Stovetop and in the Oven
So, I'm a hobbyist and like to play with new recipes. Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven and roast for a bit. Then maybe move ...
10
votes
4answers
2k views
Sautéing vs Frying vs Caramelizing — what's the difference?
What's the difference between sautéing, frying, and caramelizing?
When I cook chopped onions in a pan with oil until they are brown and have a slightly sweet taste, which of the above is the correct ...
7
votes
2answers
194 views
What islands use a cooking technique that starts with sugar and hot sauce in the pan?
I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start with a hot saute pan, add oil, a good ...
4
votes
7answers
505 views
How can I improve an asian sauté / stir fry?
When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juice, soy sauce, salt, pepper and oregano. Then, I ...
4
votes
3answers
616 views
How to tell the proper amount of oil to use when sautéing vegetables and meat?
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
8
votes
3answers
8k views
How long should I saute garlic?
I always have trouble figuring out how long to saute garlic for before adding it to a dish. How do I know when it is ready?
10
votes
4answers
860 views
Which is better to sauté with, stainless steel or Teflon?
Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it ...
22
votes
2answers
2k views
What's the difference between pan frying, sauteing, and shallow frying?
As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?
