“How-To” Cooking – Sweating

Sweating, similar to sautéeing, is a French technique of cooking food (usually vegetables) in a little fat, over low heat, in a covered pan. Sweating causes the food to release its juices and cook without browning which in turn, concentrates the flavor of the food. This technique is often used in recipes where the vegeatables/aromatics are not the main ingredients of the dish but rather the background flavor base.