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5
votes
2answers
16k 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 ...
8
votes
2answers
4k 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
2k 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 ...
10
votes
6answers
41k 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. ...
12
votes
2answers
3k 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
4k 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
5k 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
3k 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
5k 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
214 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
825 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
2k 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 ...
10
votes
4answers
38k 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?
11
votes
4answers
2k 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 ...
25
votes
3answers
12k 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?