What You Need to Know
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. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary step to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.
Steps
- 1.
Sofrito (Spanish): Base for paellas and stews
- 2.
Mirepoix (French): Foundation for stocks and sauces
- 3.
Battuto (Italian): Starting point for soffritto
The Science
Primary Reaction
Maillard Reaction