Cooking Stack Exchange
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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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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 to dry out and the maillard reaction or…
Tom
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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 differences will these two approaches yield?
ryskajakub
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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 recipe calls for sauteing on each side for 3…
Jason P Sallinger
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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 portobello mushrooms. When I made the mushrooms and…
Josh Powell
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Saute potatoes without burning them

I had a soup recipe that asked me to chop up onions, carrots, and potatoes and then saute them together until soft. However, when I tried, the potatoes ended up sticking to the bottom and burning despite how much I stirred. Is it possible to saute…
Pace
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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?
FabioSpaghetti
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Has the oil started to smoke here?

Following the question posted here concerning the safety of cooking with olive oil Is cooking with olive oil bad or toxic? I wasn't quite sure how to tell when the oil actually starts to smoke especially when cooking with…
Dan B
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How to prevent shitakes from sticking to pan when sauteeing?

Is there any way to prevent shitakes from sticking to the stainless steel pan when sauteeing in olive oil? I cook with many different kinds of mushrooms and only shitakes, and to some degree portobellos, do this.
amphibient
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Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a fat like butter to transfer heat from the pan to…
Bar Akiva
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What is the reason my veggies cook unevenly?

Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible culprit? I am betting on the frying pan but I wish to get some second opinion before buying…
Bar Akiva
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How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal parts onion to carrot and celery ratio. I believe…
Bar Akiva
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Will 93% lean ground beef stick in a non-stick skillet without oil?

I often cook 85% lean ground beef in a non-stick pan. When I first started doing this, I always added some oil to the pan before I cooked it, but then I learned that the beef had enough fat on its own, so I started cooking it without adding any…
user37111
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oil disappearing from pan

I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this normal? Even if I use a large amount of oil, it still disappears, presumably into the…
dan12345
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How do I make the beef in my beef stroganoff more tender?

Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough. I bought the meat pre-cut as "stew meat," as recommended by the guy at the meat counter at the…
Flimzy
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What's the functional different between a skillet and a saute pan?

I see that a skillet or a fry pan has sloped sides...for easy tossing. A saute pan has straight sides. I see that a skillet/fry pan as more of a all-round pan to have...and if I complement it with a lid, I don't see why I would ever need a saute…
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