31 votes
Accepted

Does preheating a pan before sautéing aromatics make a difference?

I prefer to cook aromatics starting from a cold pan/oil, whenever possible. Starting with a cold pan makes it easier to avoid singeing the ingredients. (You really don't want a "sear" in ...
Sneftel's user avatar
  • 29.1k
25 votes
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Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?

The reason for steps like this when slow-braising meat is to brown the meat (or, if we're being fancy, to cause the Maillard reaction), which will make the dish taste...more like browned meat. You'll ...
A_S00's user avatar
  • 1,891
21 votes
Accepted

How well does it work to just throw in all the ingredients and boil?

Ah, One Pot Pasta.... As loads of bloggers, authors and cooks - possibly inspired by Martha Stewart and her team - have confirmed: dumping the pasta, sauce ingredients and a carefully meassured ...
Stephie's user avatar
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20 votes
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How to saute dried and fresh mushrooms together?

I would .. hydrate the dried mushrooms in enough near-boiling water to cover, plus a bit, for as long as you like. Lift the mushrooms out and reserve the soaking liquor. Sauté the soaked mushrooms ...
Robin Betts's user avatar
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16 votes
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Should you ever add aromatic veggies to a dish without sauteing them first?

If the recipes were truly interesting in 'releasing the flavors', they'd be sweating the onions, not sauteing them. Sauté is a higher-heat method that will cook the vegetables to create other ...
Joe's user avatar
  • 80.7k
16 votes

Does preheating a pan before sautéing aromatics make a difference?

It depends heavily on what you're cooking. For Indian or central Asian styles of cooking, for example, the spices get tempered in the hot oil first, and the oil absolutely needs to be heated first. ...
J...'s user avatar
  • 952
10 votes

Do not saute baby spinach

I've sauteed baby spinach many times and I've never had it become slimy. I've never seen a cookbook or article that stated that either.
GdD's user avatar
  • 76.2k
6 votes

Sauté meat then vegatables, or vegetables then meat?

Generally, browning meat is done at high heat, with a preheated pan well over 400°F, and will leave a bunch of tasty brown stuff (fond) stuck to the bottom of the pan. Vegetables contain a lot of ...
derobert's user avatar
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6 votes
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How should you saute in butter?

Sauteing in butter is not really all that different from sauteing in any other oil: it just takes an awareness of the smoke point, and avoiding it. Consider investing in an IR thermometer that can ...
Joe M's user avatar
  • 5,663
6 votes

How to saute dried and fresh mushrooms together?

Realize that the flavor of dried mushroom is different from fresh. You will probably use less, depending on the mushroom. However, to answer your question specifically, rehydrate first.
moscafj's user avatar
  • 74.9k
5 votes

Should you ever add aromatic veggies to a dish without sauteing them first?

That is really a matter of choice. If you cook the veggies for a while, they will also release their aromatics.... but they taste different. Especially if using onions. and especially if you sautee ...
Marc Luxen's user avatar
  • 1,377
5 votes
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How do you get the flavor out of dried peppers?

In some recipes (eg chinese kung bao, some thai and south indian soups), you score the peppers or cut them into coarse pieces, so cooking oil or a broth with some fat or alcohol content can enter and ...
rackandboneman's user avatar
4 votes
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How do I know when my wine is properly reduced?

The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but ...
moscafj's user avatar
  • 74.9k
4 votes
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Can I saute in one pan and bake in another?

You certainly can. To make cleaning up easier I would line it with parchment paper rather than add oil, although a little bit of oil would work too. There shouldn't be any reason to preheat the baking ...
user141592's user avatar
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4 votes
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Doubling a recipe: how much oil for browning, sauteing?

The main issue I would be wary of is that you have sufficient space in the pan for all of the meat to brown well. Generally, it's better to do the meat in batches so that it has room and doesn't cool ...
Catija's user avatar
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4 votes
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What "begin to flake" means in the context of sauteing a fish?

When the fish cooks, the meat will start turning opaque; at one point, you will see that the fish will start to "split" into flakes or layers. see this video (at about 2:15 and onward) you start to ...
Max's user avatar
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4 votes
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Has the oil started to smoke here?

The smoke point of extra virgin olive oil is about 375F (190C), which is above the boiling point of water. Most likely the pan temperature is close to 350 or so for sauteing in the first recipe, or at ...
GdD's user avatar
  • 76.2k
4 votes
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What is the historical origin of the sauté cooking technique?

According to The Oxford Companion To Food (1999 ed.): Originally, in France, a sauté was a dish of meat of poultry cut into pieces and cooked only in fat, but the French now also use the term ...
FuzzyChef's user avatar
  • 64.3k
3 votes

Sauté meat then vegatables, or vegetables then meat?

Meat first - adds some of the meat fat to the pan, and adds flavors from the meat to the pan, which carries them onto the vegetables. Other direction - veggies don't pick up meat flavor, oil or ...
Ecnerwal's user avatar
  • 17.6k
3 votes

Is there a decent way to rehydrate and sauté dried chili peppers?

Frankly drying is not the way to go if you want to retain flavor and texture. When you dry fruit (chilis are fruits, not vegetables) you make a load of irreversible changes in texture and flavor. A ...
GdD's user avatar
  • 76.2k
3 votes

Should you ever add aromatic veggies to a dish without sauteing them first?

Thai soups (Tom Kha, Tom Yum etc) are an interesting counterexample - where shallots, peppers, onions ... are just thrown in the broth in many recipes. Moreover, there are lemongrass, galangal, kaffir ...
rackandboneman's user avatar
3 votes
Accepted

How do you know when your flavor base is thoroughly sauteed?

Usually when sauteeing (or more precisely, sweating) vegetables meant to form an aromatic base, you're doing three things: Breaking down cell walls Developing new flavors through mild caramelization ...
logophobe's user avatar
  • 14.9k
3 votes
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Can you cook off the acidity in wine?

You can' "cook off" acidity, but you can balance it. Typically in marinara, that is done with a small amount of sugar, or, better yet, half of a grated carrot per 28 oz can of tomatoes, sweated with ...
moscafj's user avatar
  • 74.9k
3 votes

What is the authentic way to cook pierogi?

First boil them. Remove from water and brown some butter and pour the butter over the pierogi and toss in a large bowl. Later you can either fry them or warm them in the microwave.
Rusty's user avatar
  • 31
3 votes

Does preheating a pan before sautéing aromatics make a difference?

For sweating aromatics, I find no disadvantage with tossing everything in a cold pan and slowly heating.
moscafj's user avatar
  • 74.9k
2 votes

Tips on tossing a frying pan

Practice with a couple handfuls of dry beans or rice in a curve-sided pan. If you're going to be doing it a lot, i.e. at a job, learn to press your elbow against your side and use your body as a ...
stevie's user avatar
  • 21
2 votes

What is the authentic way to cook pierogi?

My grandmother, who is from Poland, simmered them in boiling salted water and then drained them. She smothered them in butter that had been browned, this was how my mother taught me. Not sure if ...
Phyllis Knapik's user avatar
2 votes

How do you get garlic to stick to green beans?

I'm going to guess that you're using fresh garlic, because I had that problem with another dish. I solved it by toasting my chopped fresh garlic for five minutes at 250°F on a pre-heated cookie sheet ...
Shalryn's user avatar
  • 2,340
2 votes

Is there a decent way to rehydrate and sauté dried chili peppers?

I grow my own chillies and to keep them available year round I freeze some and dry some. Last night's stir fry had a couple of frozen chillies in (after being out of the freezer for 5 minutes they ...
Chris H's user avatar
  • 44.1k

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