Sweating

Sweating is an important preparatory culinary technique whose essence is to cook vegetables (most often onion, carrot, celery) slowly and gently in a little fat over low heat, deliberately not allowing them to brown.

The name “sweating” aptly describes the process: over low heat, with frequent stirring, the vegetables release their own moisture, which evaporates, as if “sweating,” gradually softening and becoming translucent and sweeter, but without changing colour. The main aim is to release from the vegetables their soft, deep, sweetish aromas without the bitter or fried notes that browning gives. It is precisely thus that the aromatic base for most soups, sauces, and stews is made. It is important not to confuse this technique with frying or ordinary sautéing, which, on the contrary, involve the formation of an appetising golden crust. Sweating is a subtle detail that distinguishes the thoughtful cook.