Sweating "Cooking Method"

日本語

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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.

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