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 ...
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 ...
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 ...
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?
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 ...
As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?