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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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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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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Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?
In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pulled beef without first sautéing it?
Example ...
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Does preheating a pan before sautéing aromatics make a difference?
Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in the pan first to get a good “sear”, but is it ...
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How to avoid onion sweetening when sautéing?
As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan.
So is there a trick to avoids this sweetening, maybe keep more of the onion taste?
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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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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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What is the historical origin of the sauté cooking technique?
Although the term sauté is used colloquially in the US to refer to other types of frying, it is a specific cooking technique that involves high heat and constant movement of the ingredients in the pan....
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How to saute dried and fresh mushrooms together?
I'm preparing a creamy mushroom pasta. The first step is sauteing and browning the mushrooms. The recipe calls for a variety mushrooms including chanterelles. Unfortunately, I can't find any fresh ...
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Can I saute in one pan and bake in another?
Usually I saute my chicken then put the pan in the oven to finish cooking. But I need to make more than my one oven safe pan will hold. Can I saute in a few pans and then transfer all the chicken into ...
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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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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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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?
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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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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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How well does it work to just throw in all the ingredients and boil?
I'm wondering about this recipe.
It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting with ...
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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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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 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 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 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 should you saute in butter?
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even then seldom I will not get a sizzle 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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Should you ever add aromatic veggies to a dish without sauteing them first?
Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are ...
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How do you get the flavor out of dried peppers?
A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?
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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 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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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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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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Difference between sweating and sautéeing?
I would like to know the difference between sweating and sautéeing? Is the difference between the two, the fact that one uses oil, and the other uses fat, or are there any other aspects to be ...
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Does it matter what order ingredients are sauteed in?
If I am making a stew say, does it matter if I dump in onions, garlic, bell pepper, tomato all at once or one by one?
My speculated reasons are:
Giving enough space for each ingredient will allow it ...
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When is it OK to crowd the pan?
I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many ...
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Water vs olive oil when sautéing
I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using ...
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How to turn a large piece of meat without losing breading
I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce, then bread with panko. These are fried ...
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When sautéing vegetables, should I wait for the oil to heat up first?
When sautéing vegetables in oil – for example carrots, should I wait for the oil to heat up and then add the vegetables, or should I put the vegetables in cool oil and then heat everything up?
What ...
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Need Help on Cooking Thick Pork Chops to Temperature
Recently I attempted once again to pan-saute bone-in pork chops.
I have a recipe which calls for 1" thick such chops.
I had a choice between selecting 1/3", or 1.5" chops.
I chose the 1.5" ones.
The ...
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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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When sauteing should I put onion or garlic first?
Most of the dishes here in the Philippines involved sauteing. But I am a little bit confused on what should I put first, are there any advantages on it?
Questions:
Should I put onion or garlic first ...
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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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How to stop mushrooms from discoloring everything?
A few times in the past week, I've cut up a few mushrooms (I'm pretty sure they're button) and sauteed or fried them with a few other ingredients for dinner. I absolutely love the taste and the ...
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How do I sautee tomatoes without them being juicy?
I sautee them in olive oil and salt and they turn out great except for the fact that they are too juicy. If I could just get the juice out, they would be perfect.
I had some tomato basil pasta the ...
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How to saute without oil on stainless steel pots/pans?
In an effort to reduce oils from my diet, I've been trying to saute without oil, but I'm not sure how to do it. In doing so, my pans now have a brown residue that is impossible to wash off.
I have ...
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Sauteing onions to the point of transparency - what is ideal?
Observing other people cooking, I hear comments about sauteing onions until they turn transparent (or translucent), or just before they start to turn. Usually in books and shows about cooking, this ...
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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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What is the difference between saute and caramelizing toppings?
I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings.
When I worked at a local sub shop I was always the one volunteering to grill up some onions and saute the ...
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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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When should you sweat mirepoix, and when should you sauté it?
The ingredients of mirepoix are consistently described as onion, carrot and celery in a 2:1:1 ratio, but there isn't much consistency advice on how to cook it. Most recipes I've found say to sauté it, ...
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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 ...
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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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