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
Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar
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
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 p
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 onl
I encountered When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil.
I want to double this recipe, which calls for browning the floured meat in a pan in 4 tsp of oil, then sauteing the onion in 2 tsp of oil. Do I need to also do
After cooking masoor dal in pressure cooker, I used to saute it with ghee but since I don't have ghee and it's midnight, can I saute it with butter? will it tas
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
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
Usually I saute my chicken then put the pan in the oven to finish cooking. But I need to make more than my one oven safe pan will hold. Can I saute in a few pan
I'm preparing a creamy mushroom pasta. The first step is sauteing and browning the mushrooms. The recipe calls for a variety mushrooms including chanterelles. U
Although the term sauté is used colloquially in the US to refer to other types of frying, it is a specific cooking technique that involves high heat and
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 withou
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 stockp
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 k
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
In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pul
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 whi