Questions tagged [sauteing]
Sautéing is a cooking method that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
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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 ...
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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 ...
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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) ...
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oil disappearing from pan
I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this normal? Even if I use a large amount of ...
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Has the oil started to smoke here?
Following the question posted here concerning the safety of cooking with olive oil
Is cooking with olive oil bad or toxic?
I wasn't quite sure how to tell when the oil actually starts to smoke ...
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What is the reason my veggies cook unevenly?
Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt.
Anyone knows who could be the possible culprit? I am betting on the frying pan ...
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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 ...
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How to prevent shitakes from sticking to pan when sauteeing?
Is there any way to prevent shitakes from sticking to the stainless steel pan when sauteeing in olive oil? I cook with many different kinds of mushrooms and only shitakes, and to some degree ...
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Will 93% lean ground beef stick in a non-stick skillet without oil?
I often cook 85% lean ground beef in a non-stick pan. When I first started doing this, I always added some oil to the pan before I cooked it, but then I learned that the beef had enough fat on its ...
user37111
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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 ...
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Can you caramelize onions without using fat?
Serious Eats: caramelizing onions
In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
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How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?
There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
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Sauté meat then vegatables, or vegetables then meat?
Most Joy of Cooking recipes call for browning of meat, then removing the meat, and sautéing vegetables, until they're soft, though occasionally it's the reverse.
Does it make a difference? If so, ...
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What type of skillet is most suitable for vegetable frying/sautéeing?
I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure which material would be most recommended ...
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What are the pros and cons of using clarified butter as opposed to regular butter?
I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with ...
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Evenly sauteing green beans
I like to saute green beans. In case it matters for answering, I saute them in canola oil and soy sauce. I always end up with some of my green beans perfectly sauteed, some overdone and some not ...
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Is there a decent way to rehydrate and sauté dried chili peppers?
I saw the answer at https://cooking.stackexchange.com/a/23560/49643, which makes me think it won't be great. My goals are (in this order):
Retain flavor
Obtain good enough texture for sautéing
Retain ...
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How do you get garlic to stick to green beans?
When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the amount of butter up and down, and I've even ...
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How do I know when my wine is properly reduced?
I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could ...
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Thick bottom vs thin bottom pan: how does it affect sauté?
Last weekend I prepared some sautéed yam for some guests.
I usually prepare it in a non-stick steel pan with thick bottom, and I have to be very careful in flipping it at the right time to avoid ...
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Why does spinach lose its texture when cooked?
I know that cooking spinach until it loses its texture is called wilting, but what is the chemical process that is going on. It it losing moisture? If so why does it look so moist?
Thanks!
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Does the quality of garlic degrades if I chopped, fried then use it after a week?
Here in the Philippines, most of the viands uses garlic, specially whenever we sauteing. Due to this I've found a shortcut in order to reduce the time I need whenever I cook. Instead of peeling the ...
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Deep Saute Pan vs Stockpot
I'm considering some new cookware and some sites have recommended I get a deep saute pan and a stock pot.
But from looking at All Clad's choices for the stockpot and the deep saute pan, these seem ...
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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 taste ...
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Do not saute baby spinach
I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted without any issues.
Do many culinary sites ...
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Doubling a recipe: how much oil for browning, sauteing?
I want to double this recipe, which calls for browning the floured meat in a pan in 4 tsp of oil, then sauteing the onion in 2 tsp of oil.
Do I need to also double the amount of oil for either or ...
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What "begin to flake" means in the context of sauteing a fish?
I encountered
When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the ...
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Can you cook off the acidity in wine?
My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the flavor base (which i reduced).
First I do ...
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How do you know when your flavor base is thoroughly sauteed?
I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor base (not fat burning smoke) there is some ...
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can you saute lentils with butter (masoor dal)
After cooking masoor dal in pressure cooker, I used to saute it with ghee but since I don't have ghee and it's midnight, can I saute it with butter? will it taste bad?
