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Sautéing

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Disappointed in higher end butters flavors: Tillamook and Plusgras vs. LoL, Stew Leonards/store brands

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by mushroomaffairs 2 months ago

Last weekend, I bought Tillamook and Plusgras butters which I was really excited to try. Last year I bought a bunch of Land O' Lakes European style butters and was very disappointed because it did...

What am I doing wrong?

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by LandB20 4 months ago

Been trying to cook with all clad stainless. Sometimes it goes well other times it's a disaster. I know to cook at a low temp and to cook at the right moment when the oil beads up otherwise everyth...

When to add vegetables to ground beef recipes

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by antihawk 4 years ago

Hi all, In recipes containing ground beef, such as Bolognese and Chili, there are a wide variety of instructions as to when, or at what stage, to add the vegetables to the dish. Proposed idea...

March 2009/July 2012 COTM Fish Without a Doubt: Baking & Roasting, Searing & Sautéing, Frying

foxy fairy
by foxy fairy 11 years ago

**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore. Please post your full-length reviews of recipes for baking and roasting, searing and sautéing, and f...

Cooking temperatures at 10000btu or 54000btu

wrongasian
by wrongasian 11 months ago

Hello foodies. I'm shopping for an outdoor grill and/or wok unit and most seem to come at 10,000btu's while several more heavy duty outputs at 54,000btu's, advertised. There seem to be a majo...

Frying pan sizes for sautéing vegetables for 2 persons?

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by CHSeifert 1 year ago

What size frying pans do you own for sautéing vegetables? I usually cook for 2 persons and rarely for more than that. I think 3 frying pans for sautéing should be enough to be able to sauté p...

Rendered Duck Fat is better than Ghee?

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by kelvin_of_ranard 1 year ago

Having sampled and taste-tested the evidence, evaluated home-chef testimony, rendered duck fat is judged superior than ghee for sautéing and light frying!

Do you oil your pan before/after heating?

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by Hana_Asbrink 1 year ago

Hi Chowhounds, Happy Friday! I had a question I wanted to pose to all of you home and professional cooks: When do you oil your pan? Most of time, I would say I pour my oil into a cold pan (r...

Why can't I fry diced potatoes?

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by GEC 2 years ago

I seem to live in a different potato universe than everyone else. I see all these recipes where you put some oil in a pan on medium heat, then add raw diced potatoes, and they cook in 5-6 minu...

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

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by annekins 2 years ago

Tiny bit of backstory: About a year ago, a friend and I decided to cook butternut squash for the first time. Aside from not peeling it, we did pretty okay; the squash was soft, cooked fully, an...

Brooklyn Copper Cookware vs. Duparquet

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by Politiceaux 2 years ago

All, I'm considering one of the above for a christmas gift - likely a saute. Both seem to be very fine pieces of cookware. Do any of you know of any drawbacks to either, besides the BCC being more ...

Pierogi's - Boil before Saute ??

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by Jimbosox04 11 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 skillet with butter and onions of should I just saute them real slow until done ...

Mushroom and Truffle Oil Panini

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by tvan614 3 years ago

I want to make a panini with mushrooms and truffle oil. What is the best way to ensure the mushrooms will have the most flavor from the oil? Should I sautee them in the oil before "panining" the...

Saute Onion and Meat - What went wrong?

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by starzzz 3 years ago

Hi All, Last night for dinner I sauted an 8ounces/230grams onion first and then added with the onion 17ounces/500grams of diced lamb and veal in prep for a stir fry. I used my Demeyere Apollo 4....

Ingredients that lose their flavor when heated too long

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by michaeljc70 3 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 me to one? Some things I've heard may just be old wives tails. I am basic...

The Science of Sauteed Mushrooms

Perilagu Khan
by Perilagu Khan 4 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 ordering them. And I've been known to whomp 'em up in the kitchen, too. It occurs to me...

Need a new cooking oil

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by zackly 5 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, now smells nasty to me. I never liked Canola for cooking because it smells like tw...

My meatballs ALWAYS fall apart!

Michelly
by Michelly 8 years ago

I've made many different recipes of meatballs. I do not overmix them, and I gently form the balls. However, when I saute them, at some point, most of them start falling apart. Any suggestions?

Pan for tossing/sauteing pasta?

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by owen311 4 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 a few times risotto within a year). I'm considering All-Clad 12" Fry Pan or 3-qt...

Dredged, Sautéed Chicken Cutlets?

DuffyH
by DuffyH 5 years ago

For years I've been making simple flour-dredged sautéed chicken cutlets, but have often wondered if they have a proper name. I figure that if parm/bread crumb coated cutlets are Chicken Milanese, t...