Sweating (cooking)

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, 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 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.

See also

Wikibooks has a book on the topic of: Cookbook:Sweat

• Braising
• Frying
• Sautéeing

References

• 180 Kitchen: 180 Tips, Recipes and More. Matt Stone. pp. 63–. ISBN 978-1-300-47594-1. 
• How to Sweat Ingredients. on YouTube
• Sweating - Braising - Frying
• About sweating
• Definition.
• How To Sweat Vegetables

Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Radiation Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Low heat Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing Indirect heat Bain-marie (Double boiling) Double steaming Steaming
Fat-based	High heat Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing Low heat Gentle frying Sweating
Mixed medium	Barbecuing Braising Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Thermal cooking
Non-heat	Curing Fermenting Pickling Souring
See also	List of cooking appliances Outdoor cooking Food preparation Food preservation Food safety
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