Doubling a recipe: how much oil for browning, sauteing?

I want to double this recipe, which calls for browning the floured meat in a pan in 4 tsp of oil, then sauteing the onion in 2 tsp of oil.Do I need to also double the amount of oil for either or both of these? I am thinking that the meat doesn't absorb oil so no, but the onion will so yes, but I'm not at all sure....Read more

sauteing - Do not saute baby spinach

I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted without any issues. Do many culinary sites state the same? I am looking at making spanakopita as well as Tuscan chicken and some others....Read more

sauteing - 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 techniques to tossing food in a frying pan well? I'm talking about food in general – be that vegetables, bits of meat, rice (not necessarily something obvious like pancakes).I guess the main outcomes you want from tossing a frying pan include:Turning the food and doing so that it is cooked on both sides.If...Read more

sauteing - What is the historical origin of the sauté cooking technique?

Although the term sauté is used colloquially in the US to refer to other types of frying, it is a specific cooking technique that involves high heat and constant movement of the ingredients in the pan.According to Wiktionary's entry for the word sauté: Definition: To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks. Etymology: Borrowed from French sauté, past participle of sauter, to jump, in cooking, diced onions ...Read more

sauteing - How do I ensure that I cook scallops all the way through?

Whenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always end up raw in the middle. The insides are cold, fishy tasting, and, to be honest, pretty nauseating. What am I doing wrong? I usually saute them in a little oil on high heat, flipping them every so often when the side touching the pan starts to brown and stick. Scallops are my favorite food; please help!Thanks!Alyssa...Read more

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 step?In other words, what does the sauteing accomplish?...Read more