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.[a] 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.
In Italy, this cooking technique is known as soffrito, meaning "sub-frying" or "under-frying". In Italian cuisine, it is a common technique and preliminary step in the preparation of risotto, soups and sauces.
- "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 ..."
- Ruhlman, M.; Ruhlman, D.T. (2011). Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto. Chronicle Books LLC. p. 69. ISBN 978-1-4521-1045-5. Retrieved February 10, 2021.
- Marcus, J.B. (2019). Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully. Elsevier Science. p. 241. ISBN 978-0-12-813528-0. Retrieved February 10, 2021.
- Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition. HMH Books. p. pt800. ISBN 978-0-544-81983-2. Retrieved February 10, 2021.
- Kish, K.; Erickson, M. (2017). Kristen Kish Cooking: Recipes and Techniques. Crown Publishing Group. p. 28. ISBN 978-0-553-45976-0. Retrieved February 10, 2021.
- Chapelle, Vincent La (1733). The Modern Cook. The Modern Cook. N. Prevost. p. 92. Retrieved February 10, 2021.
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