'Sweating' vegetables

Sweating vegetables, despite the rather off-putting name is a common (and perfectly hygienic) technique used to cook aromatic vegetables, such as onions, shallots, garlic, and celery. The main difference between this technique and sautéing is that sweating vegetables is done over a very low temperature to extract moisture from the vegetables slowly and avoid browning them, so that they become soft and translucent. It can also be used as a way to cut down on fat content because less oil is required to sweat vegetables.

Method Slice or dice the vegetables as per your recipe. Heat some oil or butter in a pan or saucepan, add the vegetables, stir and cover with a lid. Cook until soft and translucent (approximately 5 minutes), stirring occasionally.

Here are some other posts on the topic that may be of interest:

http://www.ehow.com/how_2083641_sweat-onions.html

http://www.reluctantgourmet.com/sweat_vegetables.htm

Comments

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