Comments on: HOW-TO: perfectly saute mushrooms like a pro chef

By: Gwyn

Gwyn — Fri, 10 Jun 2011 16:42:04 +0000

for practice with sauteeing in cooking school they actually have you flip rice in pan, so that you get used to the weight and motion needed.

By: MormonYoYoMan

MormonYoYoMan — Fri, 28 Aug 2009 06:54:09 +0000

You must remember to turn the butter over with a plastic, not a metal, spatula until it’s brown and crispy on both sides.

THEN you burn the water.

By: Ryan

Ryan — Fri, 28 Aug 2009 04:04:29 +0000

So on the very same day that I posted this, I go and burn the butter. I am shamed.

By: Blanche

Blanche — Thu, 27 Aug 2009 22:15:11 +0000

and Julia Child would add…

“The mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you sauté too many at once they steam rather than fry; their juices escape and they do not brown.”