Cooking Stack Exchange
Cooking Stack Exchange

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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Why is sauteing beneficial?

I've seen multiple recipes which say to saute onions, peppers, green beans, etc. Why not microwave the food to the temperature you want and then mix it (along with the oil previously used to saute) straight into everything else -- skipping the saute…
Alexander Bird
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Minced meat malaise

I've been cooking a Dutch pie lately, and the results are not very regular. Using the exact same ingredients (I'm trying to get the best minced meat, but that's hard), sometimes the minced meat becomes nice and juicy and sometimes it gets dry and…
BaffledCook
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Is there a decent way to rehydrate and sauté dried chili peppers?

I saw the answer at https://cooking.stackexchange.com/a/23560/49643, which makes me think it won't be great. My goals are (in this order): Retain flavor Obtain good enough texture for sautéing Retain heat (capsaicin) Most of the time, I'll…
bbarker
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Sauté meat then vegatables, or vegetables then meat?

Most Joy of Cooking recipes call for browning of meat, then removing the meat, and sautéing vegetables, until they're soft, though occasionally it's the reverse. Does it make a difference? If so, what is it? What is the preferred order for a "new"…
Neil McGuigan
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How do you get garlic to stick to green beans?

When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the amount of butter up and down, and I've even tried adding corn starch, but nothing seems to get…
Joshua Faulkenberry
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How do I know when my wine is properly reduced?

I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could adjust according to my subjective taste and…
Bar Akiva
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What are the pros and cons of using clarified butter as opposed to regular butter?

I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with butter that is harder to burn but I want to know…
Bar Akiva
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Does the quality of garlic degrades if I chopped, fried then use it after a week?

Here in the Philippines, most of the viands uses garlic, specially whenever we sauteing. Due to this I've found a shortcut in order to reduce the time I need whenever I cook. Instead of peeling the garlic, chopping it in bits then frying it, I've…
Cary Bondoc
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Evenly sauteing green beans

I like to saute green beans. In case it matters for answering, I saute them in canola oil and soy sauce. I always end up with some of my green beans perfectly sauteed, some overdone and some not quite done. I sit there and stir them every 3…
Y     e     z
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Why does spinach lose its texture when cooked?

I know that cooking spinach until it loses its texture is called wilting, but what is the chemical process that is going on. It it losing moisture? If so why does it look so moist? Thanks!
David
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Place oil on cold or hot skillet?

Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final taste of the food? A Place oil in skillet. Turn on stove…
JoJo
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Thick bottom vs thin bottom pan: how does it affect sauté?

Last weekend I prepared some sautéed yam for some guests. I usually prepare it in a non-stick steel pan with thick bottom, and I have to be very careful in flipping it at the right time to avoid charring it too much. This time, since that pan was…
L.Dutch
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What type of skillet is most suitable for vegetable frying/sautéeing?

I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure which material would be most recommended for the following use case: The skillet will be…
user95399
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Deep Saute Pan vs Stockpot

I'm considering some new cookware and some sites have recommended I get a deep saute pan and a stock pot. But from looking at All Clad's choices for the stockpot and the deep saute pan, these seem very similar, except the pan has a long handle and…
Merlin -they-them-
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Do not saute baby spinach

I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted without any issues. Do many culinary sites state the same? I am looking at making spanakopita…
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