Sweating (cooking)

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Vegetables being sweated, showing a lack of browning

Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate.[1] Sweating usually results in tender, sometimes translucent, pieces.[2] Sweating is often a preliminary step to further cooking in liquid;[1] onions, in particular, are often sweated before including in a stew.[a] This differs from sautéing in that sweating is done over a much lower heat,[2] sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.[2][4]

The sweating of vegetables has been used as a technique in the preparation of coulis.[5]

In Italy, this cooking technique is known as soffritto, meaning "sub-frying" or "under-frying".[1] In Italian cuisine, it is a common technique and preliminary step in the preparation of risotto, soups and sauces.[1]

  • Close-up view of sweated onions
    Close-up view of sweated onions

See also

Notes

  1. ^ "While European cooks start most stews by gently sweating aromatic vegetables such as onions, carrots, celery, and garlic as a gently flavored mirepoix or soffritto, most Indian cooks rely most heavily on onions. And instead of the gentle ..."[3]

References

  1. ^
    ISBN 978-1-4521-1045-5
    . Retrieved February 10, 2021.
  2. ^
    ISBN 978-0-12-813528-0
    . Retrieved February 10, 2021.
  3. ISBN 978-0-544-81983-2
    . Retrieved February 10, 2021.
  4. ISBN 978-0-553-45976-0
    . Retrieved February 10, 2021.
  5. ^ Chapelle, Vincent La (1733). The Modern Cook. N. Prevost. p. 92. Retrieved February 10, 2021.

External links

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