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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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?
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How to properly sauté mushrooms so that they don't release water?
Every time I try to sauté mushrooms, they release so much water I end up with a puddle. This, from what I gather, is not the intended effect - they should be slightly browned but dry. Any tips on how ...
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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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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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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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When making risotto, why fry the rice?
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent).
What is happening when the rice is fried? What effect does this have,...
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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?
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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?
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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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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 ...
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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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Why fry onions without oil and then add oil?
In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are ...
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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 ...
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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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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 ...
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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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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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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 "...
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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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How do I ensure that I cook scallops all the way through?
Whenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always ...
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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 ...
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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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What limitations are there to sauteeing with water?
I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
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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 ...
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What oils are suitable for Indian cooking (i.e. extended frying duration)?
Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite ...
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Stir-frying: how much of the oil evaporates?
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, ...
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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 ...
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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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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 ...
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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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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 happens when butter stops foaming?
Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to subside? What's the difference if you don't ...
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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 ...
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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 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 authentic way to cook pierogi?
I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, ...
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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 ...
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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.
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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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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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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 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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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 ...
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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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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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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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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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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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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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