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I don't know how but I messed up the butternut squash...

by annekins 24 days ago

Tiny bit of backstory: About a year ago, a friend and I decided to cook butternut squash for the first time. Asid...


nofunlatte commented 24 days ago

Brooklyn Copper Cookware vs. Duparquet

by Politiceaux 1 month ago

All, I'm considering one of the above for a christmas gift - likely a saute. Both seem to be very fine pieces of cook...


Hiracer commented 1 month ago

Why can't I fry diced potatoes?

by GEC 6 months ago

I seem to live in a different potato universe than everyone else. I see all these recipes where you put some oil...


BigG commented 5 months ago

Pierogi's - Boil before Saute ??

by Jimbosox04 9 years ago

I made some fresh Pierogi's today and was wondering if I should boil them for a few minutes before I saute them in a ...


phofiend commented 9 months ago

Mushroom and Truffle Oil Panini

by tvan614 1 year ago

I want to make a panini with mushrooms and truffle oil. What is the best way to ensure the mushrooms will have the mo...


Ttrockwood commented 1 year ago

Saute Onion and Meat - What went wrong?

by starzzz 1 year ago

Hi All, Last night for dinner I sauted an 8ounces/230grams onion first and then added with the onion 17ounces/500g...


medlar commented 1 year ago

Ingredients that lose their flavor when heated too long

by michaeljc70 2 years ago

I did a search hoping to find a list as the title mentions. Didn't find anything. Does anyone have one or can point...


dave_c commented 2 years ago

The Science of Sauteed Mushrooms

by Perilagu Khan 2 years ago

I gotta confess--I'm a sauteed shroomaholic. If they're on a restaurant menu, odds are close to 100% that I'm orderin...

Perilagu Khan

Perilagu Khan commented 2 years ago

Need a new cooking oil

by zackly 4 years ago

I need a new reasonably priced ($10.00 or less a gallon) oil to sauté and pan fry with. My old standby, corn oil, no...


coll commented 2 years ago

When to add vegetables to ground beef recipes

by antihawk 2 years ago

Hi all, In recipes containing ground beef, such as Bolognese and Chili, there are a wide variety of instructions a...


tastesgoodwhatisit commented 2 years ago

My meatballs ALWAYS fall apart!

by Michelly 6 years ago

I've made many different recipes of meatballs. I do not overmix them, and I gently form the balls. However, when I sa...


eLizard commented 2 years ago

Pan for tossing/sauteing pasta?

by owen311 2 years ago

Hi, everybody, I'm a new comer. I plan to buy a (2.5-3 quart) stainless steel pan for tossing/sauteing pasta (and ...


owen311 commented 2 years ago

Dredged, Sautéed Chicken Cutlets?

by DuffyH 3 years ago

For years I've been making simple flour-dredged sautéed chicken cutlets, but have often wondered if they have a prope...


DLovsky commented 3 years ago

Best way to Pan-Roast Chicken?

by SmallSteps3000 3 years ago

Help! Brines and Marinades are RUINING the skin on my chicken! The skin is not as crisp and as dark as I'd like it...


damiano commented 3 years ago

Heating oil correctly

by Marie... 3 years ago

One thing I admire about cooks in the kitchen is their comfort and ease at cooking with oil. I find this step of sau...


DLovsky commented 3 years ago

All purpose non GMO oil for sauteeing

by sueatmo 5 years ago

I've used canola oil for a long time for sauteeing. I've used extra virgin olive oil for decades for salads. One of m...


MikeG commented 3 years ago

Kale Preparation

by Kayasuma 7 years ago

Any suggestions on how to cook this stuff? I love it, but every time I prepare it (saute), it comes out so darn toug...


zeldaz51 commented 4 years ago

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