33

Onions always benefit from a few minutes on their own to soften and start sweetening. Garlic burns easily, especially when finely chopped or crushed, so in general should not be fried as long as onion. Having said that, when doing a quick stir fry or similar dish, you can throw in the garlic first for 10-20 seconds so that it flavours the oil.


31

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 most cases. Garlic, for example, becomes bitter and horrible when over-browned.) Cooking food starting with a hot pan is important in other situations for two ...


26

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 note that in the linked recipe, the sauteing step occurs before the liquid is added to the pot, and emphasizes browning the meat on all sides: ... Pour oil ...


22

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 amount of liquid in one pot or pan will give you a "pasta and sauce" dish in ten to fifteen minutes. And it works. Sort of. Your instinct matches my experience: ...


20

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 along with the fresh If your recipe involves a reduction stage, of wine, stock, or some other ingredient, add the liquor, and reduce alongside.. Or, if there is ...


18

Examining your questions in order: The general rule is onions first. Sauté the garlic towards the end for 30-ish seconds before removing from the heat. As ElendilTheTall correctly pointed out, garlic can scorch quickly, especially if you tend to sauté on the hot side (as I do). Starting your sauté with onions first has two advantages: it allows you to ...


16

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 chemical compounds, thus changing their flavor. In the case of garlic and onions, this cooking makes them dramatically sweeter. But sometimes you don't want that -- ...


16

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. The aromatics (ginger, garlic) go in after the hard spices (ie: cumin seed, mustard seed, cinnamon stick, star anise, bay leaf, dry chilli, etc), which only take ...


11

In terms of sautéing, the simple answer is that using oil is going to let you develop fond, i.e. the tasty brown stuff, on your veggies whereas cooking only with water will essentially boil/steam your vegetables — and perhaps give them a little char, as well. In cooking, both oil and water are basically just things you use to transfer heat to food. They are ...


10

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.


8

I wonder where you have read it. Your link doesn't help, maybe you linked the wrong question? It talks about using a stainless pan with oil. If you are talking about true saute (very quick movement of bite-sized pieces of food on a very hot pan), it is completely impossible without oil. If you are misusing the term to mean shallow frying, you can do it ...


8

The answer is a bit complicated, because there is a confusing language issue here. In standard cooking terminology, there is nothing in common between the two (except that both are stovetop). Sautéeing requires a wicked hot pan, a layer of oil (you can't use nonstick at these temperatures), and constant movement of the food. Basically, you are burning/...


7

Caramelising is a chemical process in which sugars decompose under the influence of heat (pyrolisis). It happens to any heated sugars, no matter if they are free (as in heating refined sugar for making candy) or bound in something else (such as the sugars naturally occurring in an onion). The outcome of the process are compounds which have a dark color and ...


7

First, you don't crowd the pan when sauteing. If you do it, you are no longer sauteing, because your food doesn't come in contact with the surface frequently enough. You also can't really keep the separate pieces hopping, the best you could do would be to throw it around as a mass (like a pancake turning), which means they'll touch the pan with one side only,...


6

Based on comments, the likely culprit is moisture cooking out of the mushrooms and into your other ingredients. Mushrooms contain a surprising amount of liquid, and when cooking them you'll see that they shrink down significantly due to moisture loss. If you're adding them to other ingredients, some of the resulting liquid is hanging around in the pan long ...


6

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 long enough to brown. Not browning bones and veggies gives a light boullion, browning them a brown bouillon. To give you an example: Marcella Hazan gives in her ...


6

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 tell you exactly the temperature of the pan (with or without the oil) so you can heat the pan to exactly the right point. For butter, that is about 350°F, which ...


6

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 water, which will dissolve the fond off the bottom of the pan, bringing its flavor in to the dish. If you did it in the other order, you'd have maybe have some ...


6

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.


6

I'm answering your second question, which is: Also, I've noticed there's a lot of similarity between making pulled beef and beef broth. Can it be done in one go? Yes, you're making beef broth in the process, but I wouldn't add more liquid than the recipe calls for. You want the beef to braise in the pressure cooker as the pressure speeds up the process; ...


5

When tomatoes are used as a vegetable in a dish that does need extra water, I will often de-seed my tomatoes. For example, when I put them in an omelet. The process is simple. Just cut the tomato in half and sweep and the seeds and pulp. Use the remaining flesh as a vegetable. This technique will work with any tomato but obviously some are better suited ...


5

Assuming that you want to end up with light onions and not caramelized onions: You always want the onions to be cooked through enough to have lost the sharp flavor and hard texture, just as Michael mentioned. In some recipes, you will prepare them to the desired stage, then finish the recipe with the other ingredients. This is frequently done in stir-...


5

I agree with everything rumtscho said in her answer. I would add the "crowding" may be a little vague because the density of food in the pan may vary significantly depending on what the ingredients are. It's also worth noting that definitions of things like sauteing and sweating can vary a bit from person to person, and there are cooking techniques that ...


5

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 exit the inside while the peppers are sauteed/stir fired with the rest of the food. This tends to dissolve a lot of heat into the liquids without too strong a ...


4

This answer is coming far after the original post but I think I truly have the key to this question. All above answers are correct but missing a key part. First off I work in a high volume restaurant where we pan roast all types of fish and meat in aluminum pans. There really is only one way to be able to cook a half chicken skin side down or a piece of ...


4

In general, there are two main stopping points for sauteing onions: as you are describing, just cooking until translucent is enough to make sure that the raw onion flavor is gone and they have broken down enough for their flavor to permeate the dish without overpowering it. The other option is cooking the onions until they are deep brown and caramelized. ...


4

In addition to what's already been mentioned, try salting or brining them (any kind of tomato), before draining them. That will cause them to release more water and become more concentrated in flavor. See also Keeping scrambled eggs with tomatoes from being too watery.


4

In addition to the fact that some oils get quite a bit hotter than other, (so that hot with one oil isn't the same as hot with another), there is an in-between here that some cooks rank as a default option whenever inexperience prevails, namely warm oil. Regardless of which oil one is using, this can be achieved by applying an initial lower temperature to ...


4

Here are a few ideas which might help: Toss the meat in some flour first, then put it in the sauce, then breadcrumb it. The flour will help everything stick better I haven't seen your honey sauce recipe, but if you can incorporate an egg or egg yolk in it, give it a go: it will work with the flour to make the sauce far stickier for the crumbs and you won't ...


4

Pros: Higher smoking point. Regular butter's smoking point is 325-375F while clarified butter is around 485F. But it can still smoke and burn! However the higher smoking point means it'll be much more applicable in terms of sauteing food without worrying about burning the butter. 100% fat. Often times its hard to calculate the exact replacements in baking ...


Only top voted, non community-wiki answers of a minimum length are eligible