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
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? Questi
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 wh
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
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 vegeta
I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce,
I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the diffe
I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning
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
I would like to know the difference between sweating and sautéeing? Is the difference between the two, the fact that one uses oil, and the other uses fat
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 learne
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 v
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
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 cu
A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry
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 impressi
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 (alc
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even
My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the fla
I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor ba