Sautéing is a cooking method that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
Questions tagged [sauteing]
80 questions
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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 to avoid this happening? I tried a bit of…
Artur Matos
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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?
user73
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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 possible to achieve similar, or at least…
proto_trash
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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 whenever I am conducting a saute?
What are the…
Cary Bondoc
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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, and what would happen if this step was omitted?
stark
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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.
What can I do to prevent sticking?
user4500
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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?
Sly
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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 those that take longer to cook, and saving water…
Alex Hall
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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?
Oren Hizkiya
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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 fries. In spite of the oil, the pieces have always…
Kricket
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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 Ethiopian traditional recipes.
I know that the two…
Carmi
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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 contents of the pan instead.
Are there any…
Alex Rozanski
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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 term for what I am doing?
Senseful
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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 involved, the order of saute>raw is always preferred. I…
Bar Akiva
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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 a better choice?
Mike Sherov
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