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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, sometimes translucent, pieces. Sweating is often a preliminary step to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from

sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for ...

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. The sweating of vegetables has been used as a technique in the preparation of

coulis A coulis ( ) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often ...

. In Italy, this cooking technique is known as ''soffritto'', meaning "sub-frying" or "under-frying". In Italian cuisine, it is a common technique and preliminary step in the preparation of

risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Pa ...

, soups and sauces. File:Sweating onions.jpg, Close-up view of sweated onions.

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Sweating - Braising - Frying

How to Sweat Vegetables

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Cooking techniques Culinary terminology {{cooking-stub

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