As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?
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 b
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?
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan
When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juic
I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start
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
So, I'm a hobbyist and like to play with new recipes. Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven
I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic
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
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 eve
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 reci
So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amou
I've read numerous times that when sauteing, the pan used usually has curved sides to allow one to toss the food. However, whenever I look at pans on shopping w
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose
Whenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time, despite th
Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to
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,
I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed