Sautéing is a cooking method that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
Questions tagged [sauteing]
80 questions
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Tips on tossing a frying pan
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 of their frying pan, but rather toss the contents of the pan instead.
Are there any…
Alex Rozanski
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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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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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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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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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