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31 votes
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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
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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
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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

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
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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
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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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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
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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
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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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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
  • 76.8k
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
  • 76.3k
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
2 votes

can you saute lentils with butter (masoor dal)

You should be able to do it, just be careful not using too high a temperature so not to burn the butter.
Max's user avatar
  • 20.4k
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
  • 44.8k
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
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How to avoid onion sweetening when sautéing?

From The Times of India: Add a hint of tanginess: Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar ...
Anastasia Zendaya's user avatar
2 votes
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What type of skillet is most suitable for vegetable frying/sautéeing?

You already know what there is to know. I'm afraid we can add no new information, you just have to make your choice. Vegetables only: this doesn't matter. Pans perform pretty much the same way for ...
rumtscho's user avatar
  • 139k
2 votes

What type of skillet is most suitable for vegetable frying/sautéeing?

For sautéeing vegetables you want to have a material that allows quick reaction of the pan when set on the stove and even more when reducing the heat. Meaning you need a material with low heat ...
J. Mueller's user avatar
  • 2,109
2 votes
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Thick bottom vs thin bottom pan: how does it affect sauté?

Aluminum conducts heat better than steel. This means that, everything else being equal, an aluminum pan will have more even heat over the whole pan than a steel pan will. This is also the reason why ...
FuzzyChef's user avatar
  • 65.4k
1 vote

Thick bottom vs thin bottom pan: how does it affect sauté?

Thicker bottom pans usually have better heat retention and distribution. That means when you add stuff to it it does not cool down as much, and the pan is evenly hot. Thinner bottom pans cool down ...
John Doe's user avatar
  • 3,793
1 vote

What type of skillet is most suitable for vegetable frying/sautéeing?

As a lifetime vegetarian (47 years) and a frequent cooker of vegetables, I recommend a cast iron skillet. Yes, they take a bit longer/more gas to heat up. But it is easier to get well cooked food in ...
Emily's user avatar
  • 11
1 vote

What type of skillet is most suitable for vegetable frying/sautéeing?

A carbon steel pan or a regular stainless steel pan. Or a wok.
Max's user avatar
  • 20.4k
1 vote

How to avoid onion sweetening when sautéing?

When you cut into Allium like onions or garlic a chemical reaction occurs which gives you that fresh onion smell/flavor. As time goes by that reaction will continue, unless it's stopped by heat or ...
zetaprime's user avatar
  • 4,276
1 vote

Deep Saute Pan vs Stockpot

There is no functional difference, just a matter of preference. Pots are pots, in this case. Same material and essentially the same size.
moscafj's user avatar
  • 76.3k
1 vote

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

A bit late to the party but .... Onion and celery have similar effect in the mirepoix, the leeks will have a similar effect but with more depth on the sweet side & carrot will bring some ...
maximegir's user avatar
  • 156
1 vote

What is the authentic way to cook pierogi?

I Am 75 and learned how to make pierogi from my mother who learned from her mother. Pierogi should be boiled and drained. When boiling never put more than 5-6 in the pot at one time. In a frying ...
Ellen Liupsevicius Stine's user avatar

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