What do you saute first?

Chef's answer
The general rule is onions first. Saute the garlic towards the end for 30-ish seconds before removing from the heat. As ElendilTheTall correctly pointed out, garlic can scorch quickly, especially if you tend to saute on the hot side (as I do).
Frequently asked Questions 🎓
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Searing and sauteing both involve cooking food in a shallow pan on the stovetop, but their similarities end there. Searing is a surface treatment used to produce a flavorful brown crust on thick cuts of protein. Sauteing is used to cook smaller pieces of food or thinner cuts of meat all the way through..
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A wide array of vegetables can be used, including onions, carrots, celery, green peppers, red peppers, and summer squash. One tip is to saute them in butter or olive oil before adding them to the meatloaf. This will ensure they release more of their moisture into the meatloaf.
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Instructions
  • If frozen, thaw the shrimp. ...
  • The shrimp will bend easily when thawed. ...
  • Heat the oil or butter over medium-high heat. ...
  • Add the shrimp to the hot pan. ...
  • Season the shrimp with salt and pepper. ...
  • Saute the shrimp until pink and opaque. ...
  • Transfer to a serving dish.
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    When put side by side, the differences between a saute pan and a frying pan are perhaps quite subtle. ... Saute pans have vertical sides and frying pan's tend to taper out. This makes frying pans ideal for quick cooking methods like stir frying as you can easily keep things moving..
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    Sauteing onions concentrates their natural sugars so they take on a glorious sweetness as the onions soften. Cook them longer, and they eventually caramelize into a golden brown. When you know how to saute onions to bring out that natural sweetness, you'll start adding them to your cooking much more often.
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    Sauteing vegetables in oil or butter before adding them to a soup will seal in their flavor and help keep them firm after they are added to the soup..
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    The thing about frying onions is not only the texture change but the sugar and juices it releases, that makes the fat where you fry it have a more "sweetness" taste. If you don't fry Garlic, it can have a very bitter acrid taste to it. Frying it help sweeten the taste.
    A few more cooking questions 📍

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    Can lobsters live in rivers?

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    At what temp is smoked fish done?

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    At what temperature does food spoil in the refrigerator?

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