Adding a Touch of Vaguely Vietnamese Sweetness to Roast Meats

Jim Leff
by Jim Leff 1 day 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 5 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 8 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 12 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 2 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 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

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 4 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

by zackly 6 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...