Sweating "Cooking Method"
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 and sometimes translucent pieces. Sweating is often a preliminary to further cooking in liquid; onions in particular are often sweated before including in a stew. This differs from Sauteing. 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.