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]
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]