Adding a Touch of Vaguely Vietnamese Sweetness to Roast Meats

Jim Leff
by Jim Leff 3 months ago

I think I've mastered pan-seared pork chops (recent effort below). I use unconventional spices (combinations of galangal, Spanish smoked paprika, coriander, oregano, and Tellicherry black pepper). ...

Is it necessary to keep the pan at a constant temperature like an oven?

by AlexBen 8 months ago

When I first started learning to cook, I kept thinking that if the pan can maintain a constant temperature like an oven, maybe cooking will be easier. For example, the temperature of maillard reac...

Is there an "order" in which to add ingredients to saute?

by bxgirl 12 months ago

I wam making chili, and have never thought about this before, but is there a "correct" order in which to saute the onions, beef, and garlic? I've never thrown them all in at once, so, separately, ...

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

by mushroomaffairs 1 year 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?

by LandB20 1 year 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

by antihawk 5 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 13 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

by wrongasian 2 years 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?

by CHSeifert 3 years 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?

by kelvin_of_ranard 2 years 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?

by Hana_Asbrink 2 years 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?

by GEC 3 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...

by annekins 3 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

by Politiceaux 3 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 ??

by Jimbosox04 12 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

by tvan614 4 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?

by starzzz 4 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

by michaeljc70 5 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 5 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

by zackly 7 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...