The sauteing tag has no wiki summary.
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.
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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?
3
votes
1answer
336 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 ...
9
votes
2answers
902 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?
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 ...
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.
1
vote
1answer
884 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 ...
