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sweating vegetables
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 in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any 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. The sweating of vegetables has been used as a technique in the preparation of coulis. In Italy, this cooking technique is known as soffritto, 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.
Following on from a thread about why you sweat vegetables, it came to my attention that people don't seem to know what the difference is, or in fact what either sautéing or sweating are. So I have found an article that explains the two processes from a culinary point of view.
Good so far...
Any idea why we have to sweat some vegetables like onions and carrots? is it necessary or can we skip that process? I just follow procedures on the cookbook but did not find the reason for sweating and the use of salt for that matter. Some salt their fish before cooking I wonder if that has...
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